Healthy, delicious and hand-held. With grilled chicken, fresh vegetables and a salty sweet sesame dressing, these wraps are the perfect takeaway cabinet food.
Yield: 8 wraps
Prep time: 20 minutes
Cook time: 15 minutes
Expert Tips: To preserve the shelf life of the wraps while on display in a cabinet, serve the dressing on the side.
1. Season and sear the chicken in a hot pan then roast in the oven for 10 – 12 minutes (depending on size) at 200C or until cooked through and the internal temperature reaches at least 75°C. Slice into strips and set aside to cool.
2. Shred cabbage very finely. Cut carrot and cucumber into thin strips.
3. To make the dressing add the ginger, soy sauce and caster sugar to a blender and blend until smooth. Continue to blend and slowly pour in the sesame oil and canola oil until the dressing comes together. Mix in sesame seeds but do not blend.
4. To assemble, evenly divide the carrot, cucumber and cabbage between the wraps. Drizzle over 1 Tbsp of the dressing, top with 100g chicken and a large handful of mesclun. Securely roll and wrap with grease proof paper.