Spicy Chicken Wraps
Fodmapper
November 26, 2021
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Ingredients
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| 1 tablespoon garlic-infused olive oil | |
| 500g chicken mince | |
| 3 tablespoons Chang's Gluten-Free Soy Sauce | |
| 1-2 tablespoons chilli sauce depending on your chilli tolerance | |
| 2 tablespoons brown sugar | |
| 2 tablespoons rice wine vinegar | |
| 12 iceberg lettuce leaves, washed, dried and trimmed | |
| 1 medium cucumber, thinly sliced with a mandolin | |
| 1 small carrot, sliced into ribbons with a vegetable peeler | |
| 3 shallots, green tips only, thinly sliced | |
| sesame seeds, to serve (optional) |
Directions
1.
Heat oil in a frying pan over medium-high heat. Add chicken mince and use a wooden spoon to break up the chicken. Cook for 3-4 minutes or until chicken is cooked through.
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2.
In a bowl combine sauces, sugar and vinegar. Pour over chicken and cook for a further 2 minutes. Remove from heat.
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3.
Place spoonfuls of chicken into the centre of each lettuce leaf, top with sliced vegetables and sprinkle with sesame seeds before serving.
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