JAPANESE TERIYAKI BBQ CHICKEN WRAP
Ingredients
- 1 Pack fresh egg noodles
- 100g Raw chicken breast strips
- 1 Pack stir fry vegetables
- 50g Chopped pak choi
- 6 tbsp Lion Japanese Teriyaki BBQ Sauce
- 2 tbsp Prep Premium Sunflower Oil
- 1 Wheat flour tortilla wrap
- 20g Lion Japanese Teriyaki BBQ Sauce
Method
- Stir fry the chicken breast strips in 2 tbsp of Prep Premium Sunflower Oil until cooked
- Drain any additional fat/water from the pan
- Add the stir fry vegetable pack and stir fry for 1 minute adding more Prep Premium Sunflower Oil as required
- Add the Lion Japanese Teriyaki BBQ Sauce to the pan and cook through
- In a separate pan place the fresh egg noodles in boiling hot water to reheat
- Add the chopped pak choi to the stir fry mix and remove from the heat
- Drain the noodles
- Place the wheat flour tortilla on a flat surface
- Put 20g of Lion Japanese Teriyaki BBQ Sauce in a circle at the top of the tortilla
- Place the hot noodles on top of the sauce
- Top with the Japanese Teriyaki BBQ Chicken Stir Fry
- Fold over the sides of the wrap to cover the ingredients
- Tuck the pointed end of the tortilla wrap underneath and serve
