To whip up a quick twist on crispy Chinese pancakes, you'll wrap sweet, sticky pulled chicken, shredded gem lettuce and crisp cucumber batons into warm tortillas and serve. What a handful!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||5.6 g|
|Protein||9.8 g||42.1 g|
|Salt||0.63 g||2.7 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat
Once hot, add the chicken thighs to the pan with a pinch of salt and cook for 2 min on each side until golden
Once golden, reduce the heat to low, add a couple of splashes of water to the pan and cook, covered, for 10-12 min
Meanwhile, shred the red gem lettuce[s]
Slice the cucumber into discs
Slice each individual cucumber disc into matchsticks
Trim, then slice the spring onions lengthways into thin strips
Add the tortilla wraps to a baking tray
Put them in the oven for 2-3 min or until they're warmed through
Once the chicken is cooked (no pink meat!), transfer it to a clean board and shred it apart, using two forks – this technique is known as 'pulling'
Return the pulled chicken to the pan with the hoisin sauce and the soy sauce and cook for 2 min or until warmed through – this is your shredded hoisin chicken
Assemble the wraps by dividing the shredded red gem lettuce, spring onion strips, cucumber matchsticks and shredded hoisin chicken between the warmed tortillas
Garnish with the toasted sesame seeds