Hoisin Chicken and Mushroom Wraps
with Cucumber and Spring Onion
Perfect for lunch the next day!
Cals 727 · Prot 54 · Carbs 82 · Fat 20
Tips for Kids
30 min
Perfect for lunch the next day!
Cals 727 · Prot 54 · Carbs 82 · Fat 20
Tips for Kids
Ingredients
Chicken
Skinless boneless chicken thighs
400 Grams
Chestnut mushrooms
250 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Corn starch
10 Grams
Water
50 ML
Ginger garlic paste
15 Grams
Hoisin sauce
3*9*10*
60 Grams
Soy sauce
9*10*11*
15 ML
Sweet soy sauce
9*10*11*14*
15 ML
Sesame seeds
3*
10 Grams
To serve
Spring onion
40 Grams
Cucumber
1 Piece
6'' tortilla wraps
10*11*
6 Piece
Allergens
*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3041 / 727 |
| Fats (g) | 20.1 |
| of which saturated (g) | 5 |
| Carbohydrates (g) | 82 |
| of which sugars (g) | 22.2 |
| Fibers (g) | 3.6 |
| Proteins (g) | 53.5 |
| Salt (g) | 6.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry mushrooms
Clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop or tear the mushrooms. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 5-7 min until browned. Once browned, transfer the mushrooms to a plate. Wipe and reserve the pan.
2 Prep
Meanwhile, trim the spring onion and finely slice them lengthways until you are left with thin strips. Halve the strips. Slice the cucumbers in half and slice them into thin matchsticks. Set both aside.
Tip! If cooking for kids, set aside a portion of cucumbers.
3 Fry chicken
Chop the chicken thighs into strips. Return the reserved pan to a medium-high heat with another drizzle of oil. Add the chicken and fry for 3-4 min on each side or until cooked through and golden brown
Tip! If cooking for kids, keep a portion of plain cooked chicken thighs aside.
4 Make sauce
Meanwhile, in a small bowl, combine 1 tsp of corn starch, the measured water, ginger garlic paste, hoisin, soy sauce and sweet soy sauce.
Tip! If cooking for kids, keep aside a portion of the hoisin sauce.
5 Add sauce
Once the chicken has browned, add the sauce, mushrooms and half of the sesame seeds (reserve the rest for garnish). Mix well and fry for 1-2 min further until the sauce generously coats the chicken and mushrooms.
Tip! If cooking for kids, set aside a portion of sesame seeds as 'sprinkles'.
6 Serve
Warm the wraps in the microwave for 30-60 sec. Divide the chicken and mushrooms among the center of the wraps. Top with the spring onion and cucumber. Drizzle with any remaining cooked sauce from the pan and garnish with the remaining sesame seeds. Alternatively serve family-style and let everyone help themselves.
Tip! If cooking for kids, serve the wraps, chicken and cucumbers separately. Serve the hoisin sauce and sesame seeds to the side.
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