Hanoi Chicken Wraps
Hanoi Chicken Wraps



  • ½ cucumber, sliced
  • 1 small carrot, grated
  • 1 tbsp white wine vinegar
  • 2 tbsp sunflower oil
  • 8 chicken thighs, boneless and skinless, cut into thin strips
  • 2 chopped garlic cloves
  • 25g grated ginger
  • 3 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 4 large flour tortillas or similar wraps
  • 2 little Gem lettuces, leaves halved
  • Pop the carrot, cucumber and vinegar in a bowl and set aside. Heat 1 tbsp of oil in a frying pan, and fry the chicken strips until cooked through and golden. Remove from the pan to a plate, and pour the remaining oil in the pan and fry the ginger and garlic for 2 mins to soften. Add the soy, sugar, and 150ml of water, and bubble until thickened and saucy. Return the chicken to the pan and heat through.
  • Warm the wraps, then top them with the lettuce, followed by the chicken and pickled cucumber and carrot.
20 mins
4 serving

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