Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]
Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, fitness recipe: vietnamese cuisine and chicken wrap [only 20 minutes]. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook fitness recipe: vietnamese cuisine and chicken wrap [only 20 minutes] using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]:
  1. Get 1/2 cucumbers cut in half lengthwise, pitted and sliced
  2. Get 1 small carrot grated
  3. Prepare 1 tbsp. red wine vinegar
  4. Take 2 tbsp. vegetable oil
  5. Take 8 chicken leg fillets cut into strips
  6. Make ready 2 cloves garlic finely chopped
  7. Prepare 25 g ginger (peeled) grated
  8. Take 3 tbsp. light brown sugar
  9. Make ready 2 tbsp. soy sauce
  10. Get 8 mini or 4 larger wheat flour tortillas (Chef’s Note: You can freely use whole grain tortillas)
  11. Get Picked into the leaves of 2 baby heart lettuce, the leaves cut in half
Instructions to make Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]:
  1. Put the cucumber, carrot, and vinegar in a small bowl and set aside. Heat 1 tbsp. oil in a pan and fry the meat in it until golden brown. Take it out, set it aside. Pour the remaining oil into the pan and lower the temperature below. Put the garlic and ginger in the pan, fry for 2 minutes until softened but not browned. Sprinkle with sugar, pour in soy sauce and 150 ml of water, then cook in beads for 5 minutes until slightly thickened. Put the meat back in the pan and heat over the sauce.
  2. Heat the tortilla plates according to the instructions on the package, then distribute the salad first, then the chicken with the sauce, and finally the pickled cucumbers and carrots.
  3. Enjoy!

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