Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY MINUTES]

Source : Put The Cucumber Carrot And Vinegar In A Small Bowl And Set Aside Heat 1 Tbsp Oil In A Pan And Fry The Meat In It Until Golden Brown Take It Out S...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by sabrina.at.gym

at : June 21, 2026

Step:

Put the cucumber, carrot, and vinegar in a small bowl and set aside. Heat 1 tbsp. oil in a pan and fry the meat in it until golden brown. Take it out, set it aside. Pour the remaining oil into the pan and lower the temperature below. Put the garlic and ginger in the pan, fry for 2 minutes until softened but not browned. Sprinkle with sugar, pour in soy sauce and 150 ml of water, then cook in beads for 5 minutes until slightly thickened. Put the meat back in the pan and heat over the sauce.
Heat the tortilla plates according to the instructions on the package, then distribute the salad first, then the chicken with the sauce, and finally the pickled cucumbers and carrots.
Enjoy!

Ingredients

1/2 cucumbers cut in half lengthwise, pitted and sliced
1 small carrot grated
1 tbsp. red wine vinegar
2 tbsp. vegetable oil
8 chicken leg fillets cut into strips
2 cloves garlic finely chopped
25 g ginger (peeled) grated
3 tbsp. light brown sugar
2 tbsp. soy sauce
8 mini or 4 larger wheat flour tortillas (Chefs Note: You can freely use whole grain tortillas)
Picked into the leaves of 2 baby heart lettuce, the leaves cut in half