Hello, I am Clara. Today, I’m gonna show you how to make fitness recipe: vietnamese cuisine and chicken wrap [only 20 minutes] recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

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

Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is something which I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]:

1. Take 1/2 cucumbers cut in half lengthwise, pitted and sliced
2. Make ready 1 small carrot grated
3. Make ready 1 tbsp. vinegar
4. Get 2 tbsp. vegetable oil
5. Take 8 chicken leg fillets cut into strips
6. Make ready 2 cloves garlic finely chopped
7. Get 25 g ginger (peeled) grated
8. Take 3 tbsp. light brown sugar
9. Prepare 2 tbsp. soy sauce
10. Take 8 mini or 4 larger wheat flour tortillas (Chef’s Note: You can freely use whole grain tortillas)
11. Prepare Picked into the leaves of 2 baby heart lettuce, the leaves cut in half

Steps 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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