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

  • 30g x daikon
  • ½ x carrot
  • 25g x cabbage – slice thinly
  • 3g x coriander – chop roughly
  • ¼ x fresh chilli – slice thinly
  • 30ml x Japanese mayo
  • 5g x ginger – peel & chop finely
  • 10ml x soy sauce
  • ¼ clove x garlic – peel, grate finely & chop
  • 7.5ml x honey
  • ¼ x lemon – cut in half & juice
  • 125g x chicken fillets
  • 2 x tortilla wraps
  • 2.5ml x black sesame seeds
  • 5ml x sesame oil
  • 40g x Guacamole
  • 20ml x Teriyaki
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands, daikon, cabbage, carrots, lemon and chilli well. Rinse your coriander thoroughly and drain on paper towel.

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Step 1 - Carrots & 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 2 - Salad

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

Step 3 - Sauce

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

Step 4 - 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 soy sauce and teriyaki and cook for another 5 minutes until the chicken is golden and cooked through.

Step 5 - Tortillas

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

To Serve

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