Asian-style chicken served in salad wraps

Think tender chicken, stir-fried with garlic, ginger, soy sauce, and a little sweetness, all snuggled into crisp lettuce leaves. They’re light, but super satisfying – perfect for those days when you want something healthy but packed with flavour.
Great as a lunch, dinner, or even a fun appetiser at a get-together. Eat them with your hands, no fork needed – just lots of napkins and happy faces!

Ingredients: (for 4 servings)

• lettuce leaves
• 1 lime
• 4-5 carrots
• 60 g raw cashews
• 2 tablespoons of black sesame + 2 tablespoons of white sesame
• 3-4 spring onions
• 2 medium red onions
• 4 cloves of garlic
• ~700 g chicken breast without bone
• 50 ml maple (or agave) syrup
• 70 ml soy sauce
• ~120 g chili sauce (sweet or hot, according to your taste)
• 30 ml sesame oil (or sunflower oil)
• fresh coriander
• a piece of fresh ginger

Preparation:

Peel the ginger and garlic and crush them using a garlic press. Peel the carrot and grate it. Wash the chicken breast and cut it into small cubes. Peel the onion, cut it in half and then cut it into fine slices. Wash the salad leaves and let them drain.

Put the sesame oil in a large wok, and when it is heated, add the onion. Sauté for 2-3 minutes until it starts to soften, then add the garlic and ginger, mix well and cook for about 1 minute, then add the chicken and cook until it starts to brown.

In the meantime, prepare the sauce: mix the maple syrup, soy sauce, chilli sauce and lime juice.

When the chicken starts to brown, add the sauce that you prepared earlier, the sesame seeds, the cashews and the grated carrot to the pan and cook for about 10 minutes.

In the end, add the finely chopped onion and chopped coriander and mix everything.

Put the composition in salad leaves and serve the wraps while hot.

If you try the recipe, let me know how you liked it! 💜

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