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Honey and soy chicken wraps

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g chicken tenderloins, trimmed
  • 1/2 cup Honey & Soy Teriyaki Marinade
  • 6 soft burrito tortillas
  • 2 tablespoons sweet chilli sauce
  • 60g baby Asian greens
  • 40g snow pea sprouts, ends trimmed
  • 2 small carrots, peeled into ribbons
  • 2 Lebanese cucumbers, peeled into ribbons


  • You will need 12 toothpicks


  • 1
    Place chicken and marinade in a shallow glass or ceramic dish. Turn chicken to coat. Cover. Refrigerate for 4 hours to marinate, if time permits.
  • 2
    Preheat a barbecue grill on medium heat. Remove chicken from marinade. Grill for 3 minutes each side or until cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.
  • 3
    Lay tortillas on a workbench. Spread with sweet chilli sauce. Place Asian greens down centre of each tortilla. Top with sprouts, carrot, cucumber and chicken.
  • 4
    Fold in tortilla sides and roll up tightly to enclose filling. Cut in half and secure with toothpicks. Serve.

Source: taste.com.au


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