Solo: Asian Chicken Wrap

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Solo: Asian Chicken Wrap

Toasted tortillas with chicken fillets and an Asian Salad, topped with black sesame seeds.

Ingredients to serve 1

  • ¼ x daikon
  • ½ x carrot
  • ⅛ x cabbage – slice thinly
  • 3g x coriander – chop roughly
  • ¼ x fresh chilli – slice thinly
  • ½ tbsp x Japanese mayo
  • 5g x ginger – peel & chop finely
  • ½ tbsp x soy sauce
  • ¼ clove x garlic – peel, grate finely & chop
  • ¼ sachet x honey
  • ¼ x lemon – cut in half & juice
  • 125g x chicken fillets
  • 2 x tortilla wraps
  • ¼ tbsp x black sesame seeds
  • 1 tsp x sesame oil
  • 40ml x Guacamole
  • 20ml x Teriyaki
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Carrot & daikon: Cut these veggies into matchsticks – peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 3

Salad: In a bowl, mix together the cabbage, daikon, carrot, coriander, chilli and Japanese mayonnaise. Season with lemon juice to taste.

Step 4

Sauce: Mix together the ginger, soy sauce, garlic and honey.

Step 5

Chicken: Season the chicken with salt and pepper. Place a frying pan on a medium-high heat and add a drizzle of olive oil. Cook the chicken fillets in the pan for 1 minute, then add the sauce and cook for another 5 minutes until the chicken is golden and cooked through.

Step 6

Tortillas: Place a dry pan on a high heat and toast the tortillas for 30 seconds on each side.

Step 7

Serve the tortillas with the chicken and the salad, topped with the black sesame seeds and a drizzle of sesame oil.