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Serves
US | Metric
Ingredients
  • 3 cloves garlic, minced
  • 15 ml dark soy sauce
  • 1 tsp ground ginger
  • 15 ml mirin
  • 6 boneless chicken thigh fillets
  • 50 g cornflour
  • 2 tbsps olive oil
  • 1 carrot, ribboned
  • 1 pak choi, chopped
  • 3 plain tortilla wraps
  • 3 tbsps Japanese mayonnaise
  • low calorie cooking oil spray
Crispy Asian Chicken Wraps Crispy Asian Chicken Wraps

Crispy Asian Chicken Wraps

Prep 1 hour 15 minutes
Total 1 hour 25 minutes
  • Preheat the oven to 180 degrees (fan)
  • In a bowl, add the soy sauce, mirin, ground ginger and minced garlic clove
  • Add the boneless chicken thighs to the bowl, mix thoroughly together then cover the bowl with clingfilm and refrigerate for an hour.
  • In a shallow dish or plate, add the cornflour. Then, remove the chicken from the fridge and place into the cornflour, coating all over. Don’t discard any of the sauce left in the bowl, just out to one side
  • In a pan, add the oil and bring to a medium to high heat. One by one, add the cornflour-coated chicken into the hot oil
  • When crisped up, turn the chicken over to fry the other side
  • Now, place the chicken onto a baking tray and slide into the oven for 10 mins to ensure they’re fully cooked through to the middle. For any thinner pieces, they may only need 5 mins so check halfway.
  • Meanwhile, in a new pan, add the ribboned carrot and a few sprays of low calorie cooking oil spray
  • Add the chopped pak choi and the leftover sauce from the chicken bowl, and stir for a few minutes to cook through before removing the pan from the heat
  • Remove the crispy chicken from the oven and lay on a chopping board to rest for 5 mins, before slicing each thigh in half.
  • On the worktop, lay out 3 pieces of baking foil next to one another and place a tortilla wrap on each one. Add a squirt of Japanese mayonnaise to each one (normal mayo will also work)
  • Add the carrot and pak choi mix evenly to each wrap
  • Add 4 halves of the chicken thighs to each wrap, then carefully fold each end up first, wrap the rest up tightly and hold in place by wrapping in the foil. 
  • Enjoy straight away hot, or pop into the fridge and when ready, slice in half and enjoy cold!
Crispy Asian Chicken Wraps Crispy Asian Chicken Wraps

Crispy Asian Chicken Wraps

favorite
print
like
Prep 1 hour 15 minutes
Total 1 hour 25 minutes
Serves
US | Metric
Ingredients
  • 3 cloves garlic, minced
  • 15 ml dark soy sauce
  • 1 tsp ground ginger
  • 15 ml mirin
  • 6 boneless chicken thigh fillets
  • 50 g cornflour
  • 2 tbsps olive oil
  • 1 carrot, ribboned
  • 1 pak choi, chopped
  • 3 plain tortilla wraps
  • 3 tbsps Japanese mayonnaise
  • low calorie cooking oil spray

  • Preheat the oven to 180 degrees (fan)
  • In a bowl, add the soy sauce, mirin, ground ginger and minced garlic clove
  • Add the boneless chicken thighs to the bowl, mix thoroughly together then cover the bowl with clingfilm and refrigerate for an hour.
  • In a shallow dish or plate, add the cornflour. Then, remove the chicken from the fridge and place into the cornflour, coating all over. Don’t discard any of the sauce left in the bowl, just out to one side
  • In a pan, add the oil and bring to a medium to high heat. One by one, add the cornflour-coated chicken into the hot oil
  • When crisped up, turn the chicken over to fry the other side
  • Now, place the chicken onto a baking tray and slide into the oven for 10 mins to ensure they’re fully cooked through to the middle. For any thinner pieces, they may only need 5 mins so check halfway.
  • Meanwhile, in a new pan, add the ribboned carrot and a few sprays of low calorie cooking oil spray
  • Add the chopped pak choi and the leftover sauce from the chicken bowl, and stir for a few minutes to cook through before removing the pan from the heat
  • Remove the crispy chicken from the oven and lay on a chopping board to rest for 5 mins, before slicing each thigh in half.
  • On the worktop, lay out 3 pieces of baking foil next to one another and place a tortilla wrap on each one. Add a squirt of Japanese mayonnaise to each one (normal mayo will also work)
  • Add the carrot and pak choi mix evenly to each wrap
  • Add 4 halves of the chicken thighs to each wrap, then carefully fold each end up first, wrap the rest up tightly and hold in place by wrapping in the foil. 
  • Enjoy straight away hot, or pop into the fridge and when ready, slice in half and enjoy cold!