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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fitness recipe: vietnamese cuisine and chicken wrap [only 20 minutes]. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is something that I’ve loved my entire life.

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

The ingredients needed to make Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]:
  1. Prepare 1/2 cucumbers cut in half lengthwise, pitted and sliced
  2. Prepare 1 small carrot grated
  3. Take 1 tbsp. red wine vinegar
  4. Prepare 2 tbsp. vegetable oil
  5. Make ready 8 chicken leg fillets cut into strips
  6. Take 2 cloves garlic finely chopped
  7. Make ready 25 g ginger (peeled) grated
  8. Prepare 3 tbsp. light brown sugar
  9. Take 2 tbsp. soy sauce
  10. Prepare 8 mini or 4 larger wheat flour tortillas (Chef’s Note: You can freely use whole grain tortillas)
  11. Make ready 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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