Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]

Name: Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]
Cuisine: American
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 (Chef’s Note: You can freely use whole grain tortillas); Picked into the leaves of 2 baby heart lettuce, the leaves cut in half

sabrina.at.gym @sabrinaatgym

Instagram: @sabrina.at.gym

Vietnamese cuisine is at the forefront of the World, both in terms of health and taste. Vietnamese food fever has not diminished this year either, with exotic seasoned, chili and fragrant foods becoming more and more popular all over the world.

When you look at the next photos, I am sure your stomach starts to squeak right away! It is worth to make this Vietnamese dish because it is not only nourishing but also very delicious!

Instagram: @sabrina.at.gym

When you look at the next photos, I am sure your stomach starts to squeak right away! It is worth to make this Vietnamese dish because it is not only nourishing but also very delicious!

sabrina.at.gym @sabrinaatgym

Instagram: @sabrina.at.gym

When you look at the next photos, I am sure your stomach starts to squeak right away! It is worth to make this Vietnamese dish because it is not only nourishing but also very delicious!

Instagram: @sabrina.at.gym

When you look at the next photos, I am sure your stomach starts to squeak right away! It is worth to make this Vietnamese dish because it is not only nourishing but also very delicious!

Saved

Ingredients

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

Saved

Steps

1

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.
2

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.
3

Enjoy!