Sweet Ginger Chicken Wraps

Ma Nourriture

Not every story is romantic. For this recipe bestie and I were on a carb-free nutritional feast during lockdown (one of our many feasts and frenzies). I decided to create a big, messy, succulent wrap, reminiscent of those after-party kebab affairs, but using lettuce as the wrap.

This was a tag-team creation. I don't usually put orange in my meals because I'm a bit scared of citrus - acidic foods hurt me. Bestie loves adding little surprises to salads, which in this case reminded me that it's often all about the quantity. Now oranges (in small amounts) can stay!

Ingredients

Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives

322 calories
Allergens: nuts
Vitamin B, C, K
Calcium
Magnesium & Potassium

Serves 2

Chicken breasts

1

Cos lettuce heads

4

Radish

4

Coriander

A handful

Parsley

A handful

Strawberry

2

! Orange

1/4

Cabbage steamed

2 large leaves

♡ Tamari

1tsp (2g) 5ml buy

Spices & Sauces:

Paprika
! Lemon juice
Sesame oil
Agave
Salt & pepper

1 tsp
1/4 fresh
2 tsp
1 tbsp
to taste

Swapsies

! Skip the orange and lemon juice if you're very sensitive to it. If you're not sure, give a small amount a try.

♡ We swapped soy sauce for Tamari, which is gluten- and fructan-free.

Method

First

THE CHICKEN BREAST

Slice the chicken breasts into strips.
Bring a small pan to medium heat, add sesame oil and the chicken strips.
Then add tamari, agave, paprika and salt & pepper.
In 8 minutes your chicken is done. Remove from heat & cool.
If you haven't already, steam your cabbage leaves for 8-10min until soft.

Then

THE SALAD

Carefully remove 4 big outer leaves from the lettuce heads and set aside.
Chop the rest of the lettuce, radish, herbs & fruit.
Add it to a bowl and mix well with salt & pepper, some orange juice & olive oil to taste.