Thai-Inspired Chicken & Herb Wrap
Chicken strips are cooked and wrapped in warmed flour tortillas with peanut-butter soy lime sauce, plus julienned carrots, cucumber, mint and coriander.
- 150 g chicken breast
- 1 whole large flour tortilla
- 60 g shredded carrots
- 80 g cucumber
- 20 g fresh coriander
- 10 g fresh mint
- ½ whole lime
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 whole garlic clove
- ½ whole red chilli
- 20 g peanut butter
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Add to a shopping listHow the shopping list works →- Step 1
Slice chicken breast into thin strips. Mince garlic and finely slice red chilli.
- Step 2
Heat 5ml sesame oil in a frying pan over medium-high heat. Cook chicken strips for 6-8 minutes until cooked through and lightly golden. Season with salt.
- Step 3
Make sauce: whisk together peanut butter, soy sauce, remaining 5ml sesame oil, lime juice, minced garlic, and sliced chilli until smooth. Add 15ml water if too thick.
- Step 4
Julienne cucumber into thin matchsticks. Roughly chop fresh coriander and mint.
- Step 5
Warm tortilla in a dry pan for 30 seconds on each side.
- Step 6
Spread sauce over tortilla, leaving 2cm border. Layer chicken, carrots, cucumber, coriander, and mint down centre.
- Step 7
Fold in sides and roll tightly. Slice in half and serve immediately.
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