VIETNAMESE CHICKEN WRAPS

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Vietnamese chicken wraps image

Fill soft flour tortillas with pan-fried chicken, lightly pickled cucumber and carrot for an Asian-style lunch or dinner

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 11

½ cucumber , halved, deseeded and sliced
1 small carrot , grated
1 tbsp white wine vinegar
2 tbsp vegetable oil
8 boneless, skinless chicken thighs , cut into thin strips
2 garlic cloves , finely chopped
25g ginger (peeled weight), finely grated
3 tbsp light brown soft sugar
2 tbsp soy sauce
8 mini or 4 large soft flour tortillas
2 Little Gem lettuces , leaves separated and cut in half

Steps:

  • Put the cucumber, carrot and vinegar in a small bowl and set aside. Heat 1 tbsp oil in a large frying pan, add the chicken and fry on a medium heat until golden brown and cooked through. Remove and set aside. Pour the remaining oil into the pan and lower the heat. Add the garlic and ginger, and cook for 2 mins until softened but not coloured. Add the sugar, soy sauce and 150ml water, and bubble for 5 mins until saucy. Return the chicken to the pan and heat through.
  • Warm the tortilla wraps following pack instructions. Top the tortillas with the lettuce, chicken, and pickled cucumber and carrot.

Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium

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