Serves 4
40 min
Vietnamese Chicken Wraps
Recipe GLPR5aed5f0151a8c4
Tender strips of chicken marinated in a savory-sweet ginger and garlic sauce, served in soft flour tortillas with crisp lettuce and tangy pickled cucumber and carrot. A light, fresh Vietnamese-inspired meal that comes together in under an hour.
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Ingredients
½ cucumber, halved, deseeded, and thinly sliced
1 small carrot, grated
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
8 boneless, skinless chicken thighs, cut into thin strips
2 garlic cloves, finely chopped
25g ginger, peeled and finely grated
3 tablespoons light brown soft sugar
2 tablespoons soy sauce
8 mini or 4 large soft flour tortillas
2 Little Gem lettuces, leaves separated and halved
Directions
Combine the sliced cucumber, grated carrot, and white wine vinegar in a small bowl. Stir gently and set aside to allow the vegetables to marinate.
Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the chicken strips and cook, stirring occasionally, until they are golden brown and cooked through with an internal temperature of 165°F, approximately 8–10 minutes. Transfer the cooked chicken to a clean plate.
Add the remaining 1 tablespoon of oil to the pan and reduce the heat to low. Add the chopped garlic and grated ginger, stirring constantly for about 2 minutes until fragrant and softened but not browned.
Add the brown sugar, soy sauce, and 150ml water to the pan. Increase the heat to medium and simmer for about 5 minutes, stirring occasionally, until the sauce becomes glossy and reduces slightly.
Return the cooked chicken to the pan with the sauce and stir until evenly coated. Heat through for 1–2 minutes.
Warm the tortillas according to package instructions. Lay out each tortilla and arrange lettuce leaves down the center, then top with the chicken mixture. Drain the pickled cucumber and carrot mixture and distribute evenly among the wraps.
Fold or roll the tortillas around the filling and serve immediately.
