Notes
Ingredients
1 carrot, grated
1/2 cucumber, deseeded and finely sliced
1 tbsp. white wine vinegar
Light olive oil/vegetable oil
4 chicken thigh fillets, sliced
1 clove garlic, crushed
2cm ginger, grated/1 tsp. ginger paste
1.5 tbsp. light brown soft sugar
1 tbsp. soy sauce
4 tortilla wraps
1 Little Gem lettuce, leaves halved
Method
Place the cucumber, carrot and vinegar in a bowl and set aside.
Heat a drizzle of oil in a frying pan and add the chicken strips. Cook until golden brown and cooked through. Set aside.
Add the garlic and ginger to the pan and cook for 2 minutes until fragrant. Add the sugar, soy sauce, 75ml water. Bubble for a few minutes until saucy. Return the chicken to the pan and heat through.
Warm the tortilla wraps in the microwave for 30 seconds. Top with the lettuce, chicken and pickled cucumber and carrot.