Asian chicken wraps

Serves: 2 Prepare & Cook:


  • 1 SpinneysFood Chicken Breast
  • juice of 1 lime
  • 1 tsp brown sugar
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • 4-6 small tortilla wraps
  • 2 carrots, peeled and sliced into thin matchsticks
  • ½ large cucumber, sliced into thin matchsticks
  • 35g bean sprouts
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp black sesame seeds
  • mint leaves and lime wedges, to serve


  1. Slice the chicken into thin strips and put in a bowl. Add the lime juice, sugar, garlic and ½ tbsp olive oil. Stir well and leave to marinate for 30 minutes.
  2. Heat 1 tbsp of the remaining oil in a frying pan over a medium-high heat. Add the chicken and fry for 5 minutes or until cooked through. Set aside.
  3. Set a dry frying pan over a high heat. Add the tortillas, 1 at a time, and heat for 45 seconds-1 minute on each side. Wrap in foil to keep them warm.
  4. Tip half the carrots, cucumber and bean sprouts into a bowl. Whisk together the remaining olive oil, rice vinegar, sesame oil and soy sauce. Pour over the vegetables, then add half the sesame seeds and mix well.
  5. Fill the tortillas with the chicken and the remaining vegetables, scatter with the rest of the sesame seeds and the mint leaves. Serve with the salad and the lime wedges on the side.

Top Tip

Swap the chicken breast for thinly sliced steak or, for a vegetarian alternative, fill with tofu cooked until firm and crisp.

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