Fan Fave: Hoisin Chicken Wraps

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs Lebanese cucumber
• 1pcs carrot
• 6pcs flour tortillas
• 300g chicken breast fillet
• 60g hoisin sauce
• 10ml white vinegar
• 3ml sugar
• 10ml vegetable oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Thinly slice the onion. Cut the cucumber into 5cm-long batons. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the chicken into strips.
2. Step 2 — Pickle carrot
   Combine 2 tsp white vinegar, ½ tsp sugar and a pinch of salt in a bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Meanwhile, heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened.
4. Step 4 — Cook chicken
   Add the chicken to the onion and cook, stirring, for 2 mins each side or until browned. Reduce the heat to low, stir in the hoisin sauce and season with pepper. Cook, stirring, for 2-3 mins until combined. Remove the pan from the heat.
5. Step 5 — Serve up
   Spread the tortillas (see Make it yours) with the mayonnaise, then top with the chicken mixture, pickled carrot and cucumber. Roll up and enjoy!
6. Step 6 — Make it yours
   For an easy hands-on dinner, put the tortillas, mayo, chicken, carrot and cucumber in separate bowls on the table and let everyone make their own wraps.

Allergens

Eier, Gluten, Wheat, Sesamsamen, Sojabohnen