Wok chicken wrap
Easy work of this quick and simple lunch idea...
Ingredients
For the sauce
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 4 tbsp sweet chilli sauce
- 2 tbsp water
For the chicken
- 1 tbsp vegetable oil
- 250 g strips of boneless skinless chicken
- 1 red chilli, seeds removed, finely chopped
- 4 spring onions, sliced
- handfuls fresh coriander, chopped
For the wraps
- 1 tbsp creme fraiche
- 2 flour tortillas
- 1 large handful of rocket, leaves
- 1 cucumber, sliced
Method
1. For the sauce: mix together all of the sauce ingredients in a bowl until well combined.2. For the chicken: heat a wok or large frying pan until nearly smoking, then add the oil. Fry the chicken for 2-3 minutes on each side, or until golden-brown all over and cooked through.
3. Add the chilli to the wok, then stir in the sauce and toss well to coat. Add the spring onion and cook for a further minute, then remove the wok from the heat and stir in the coriander.
4. For the wraps: spread the crème fraiche over the two tortilla wraps and scatter over the rocket leaves and cucumber. Spoon the chicken mixture over, then tightly roll up into a wrap. Serve.
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