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This is a nice quick lunch idea which is healthy and tasty! If you are unable to find creme fraiche in your supermarket use sour cream as an alternative or you could just leave the cream and sprinkle with lemon and a few chilli flakes instead 🙂


Wok chicken wrap recipe

Prep time: 15 min

Cook time: 10 min

Serves: 2

Difficulty: Easy

Rating: Ricky Andalcio makes easy work of this quick and simple lunch idea


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, slice


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.