Chicken salad wraps

Recipe from: 12/1/2000 12:00:00 AM

Ingredients 15
Servings 1
Minutes 00:12


Serving Change
  • Marinade:
  • 1
    fresh chilli - finely chopped (optional)
  • 10
    freshly grated ginger
  • 2
    cloves garlic - crushed
  • 30
    light soy sauce
  • Filling:
  • 4
    chicken breast fillets - thinly sliced
  • 15
    sunflower oil
  • 30
  • 1
    red pepper - thinly sliced
  • 150
    bean sprouts
  • 6
    spring onions - finely sliced
  • 1
    lettuce - shredded
  • 50
    fresh coriander
  • 4
    flour tortillas


Mix together marinade ingredients. Add chicken slices and marinate for at least 30 minutes.

Heat the oil over high heat in a frying pan. Use a slotted spoon to add the chicken pieces.

Stir-fry for 4- 5 minutes, until cooked through. Place in a clean bowl and stir in the chutney.

Divide the pepper, sprouts, onion, lettuce and coriander between the tortillas. Top with the warm chicken. Season to taste with salt and fold the tortillas to enclose the filling.


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