Hoisin Chicken and Mushroom Wraps

with Cucumber and Spring Onion

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Instructions

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1 Fry mushrooms

Quarter the mushrooms. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5 min until crispy. Once crispy, transfer the mushrooms to a plate. 

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2 Fry chicken

Return the pan to a medium heat with another drizzle of oil (no need to wash it!). Add the chicken with a pinch of salt and cook for 3 min on each side until golden.

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3 Simmer chicken

Once golden, reduce the heat to medium-low, add the measured water to the pan, cover with a lid and cook for 10-15 min further. 

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4 Prep

Trim the spring onions and slice them length-ways until you are left with thin strips. Halve the strips. Slice the cucumbers into thin matchsticks. Warm the wraps in the microwave for 30-60 sec.

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5 Pull chicken

After 10-15 min, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the fried mushrooms, soy sauce, hoisin sauce and sesame seeds. Give everything a good mix up. 

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6 Serve

Divide the chicken among the center of the wraps. Top with the spring onion and cucumber. Leave more than half of the wrap free on the top and a couple of cm free on each side. Fold in the sides. Bring up the bottom flap, then continue to roll. Slice in half. Alternatively serve family-style and let everyone help themselves!

Tips for fussy eaters

Let them build and customize their own wraps!

Pro tip

Don't overfill your wraps - mess will ensue!

Perfect for lunch the next day!

Cooking Time: 25 min

Cals 500 · Prot 55 · Carbs 48 · Fat 14

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Chestnut mushrooms 250 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Water 50 ML
Soy sauce 20 ML
Hoisin sauce 60 Grams
Sesame seeds 10 Grams

Sides

Spring onion 40 Grams
Cucumber 2 Pieces
Wholewheat tortilla wraps 4 Pieces

Perfect for lunch the next day!

Cooking Time: 25 min

Cals 500 · Prot 55 · Carbs 48 · Fat 14

Dairy-Free

Instructions

photo

1 Fry mushrooms

Quarter the mushrooms. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5 min until crispy. Once crispy, transfer the mushrooms to a plate. 

photo

2 Fry chicken

Return the pan to a medium heat with another drizzle of oil (no need to wash it!). Add the chicken with a pinch of salt and cook for 3 min on each side until golden.

photo

3 Simmer chicken

Once golden, reduce the heat to medium-low, add the measured water to the pan, cover with a lid and cook for 10-15 min further. 

photo

4 Prep

Trim the spring onions and slice them length-ways until you are left with thin strips. Halve the strips. Slice the cucumbers into thin matchsticks. Warm the wraps in the microwave for 30-60 sec.

photo

5 Pull chicken

After 10-15 min, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the fried mushrooms, soy sauce, hoisin sauce and sesame seeds. Give everything a good mix up. 

photo

6 Serve

Divide the chicken among the center of the wraps. Top with the spring onion and cucumber. Leave more than half of the wrap free on the top and a couple of cm free on each side. Fold in the sides. Bring up the bottom flap, then continue to roll. Slice in half. Alternatively serve family-style and let everyone help themselves!

Tips for fussy eaters

Let them build and customize their own wraps!

Pro tip

Don't overfill your wraps - mess will ensue!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Chestnut mushrooms 250 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Water 50 ML
Soy sauce 20 ML
Hoisin sauce 60 Grams
Sesame seeds 10 Grams

Sides

Spring onion 40 Grams
Cucumber 2 Pieces
Wholewheat tortilla wraps 4 Pieces
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