Vietnamese Chicken Wraps

Name: Vietnamese Chicken Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
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

Recipe GLPR5aed5f0151a8c4

Vietnamese

Appetizer

40 min

1469 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at Harris Teeter, Food Lion, Kroger, or Walmart with no special trips needed. The cost per serving runs about $2.50 to $3.00, driven mainly by chicken thighs and dominated by ingredient bulk rather than premium items. The stated 40 minutes is honest if you count marinating the chicken in the garlic-ginger-soy mixture for 15 to 20 minutes; active prep of vegetables and cooking takes another 15 to 20 minutes. This is a low-fuss weeknight dish that works for a family of four, reheats well as a cold wrap or deconstructed bowl, and leans into the quick-marinate-and-sear format that works year-round in Charlotte.