Wok chicken wrap

Ricky Andalcio makes easy work of this quick and simple lunch idea
Wok chicken wrap
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the sauce

  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 4 tbsp sweet chilli sauce
  • 2 tbsp water

For the chicken

  • 1 tbsp vegetable oil
  • 250 g strips of boneless skinless chicken
  • 1 red chilli, seeds removed, finely chopped
  • 4 spring onions, sliced
  • handfuls fresh coriander, chopped

For the wraps

  • 1 tbsp creme fraiche
  • 2 flour tortillas
  • 1 large handful of rocket, leaves
  • 1 cucumber, sliced


1. For the sauce: mix together all of the sauce ingredients in a bowl until well combined.

2. For the chicken: heat a wok or large frying pan until nearly smoking, then add the oil. Fry the chicken for 2-3 minutes on each side, or until golden-brown all over and cooked through.

3. Add the chilli to the wok, then stir in the sauce and toss well to coat. Add the spring onion and cook for a further minute, then remove the wok from the heat and stir in the coriander.

4. For the wraps: spread the crème fraiche over the two tortilla wraps and scatter over the rocket leaves and cucumber. Spoon the chicken mixture over, then tightly roll up into a wrap. Serve.

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