Spicy Chicken Wraps

Prep 10 MINS

Cooking 10 MINS

Level super easy

Serve 4

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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)



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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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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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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