HOUSE OF ASIA
See the recipe
Asian wraps with Teriyaki sauce
Quick, delicious, and full of Asian flavors, these wraps are the perfect option for a light lunch or dinner! Juicy chicken marinated in teriyaki sauce, crunchy mung bean sprouts, and bold ginger create a perfect harmony of flavors. The whole thing is enhanced by spicy sriracha sauce mixed with creamy mayonnaise. Roll, slice, and enjoy the oriental flavor in every bite!
Ingredients
- 50 ml House of Asia Teriyaki Sauce
- 100 gr House of Asia Mung Bean Sprouts
- 50 gr Young ginger for pink sushi House of Asia
- 30 gr House of Asia Red Chili Sriracha Sauce
- 1 pack Wheat wraps 20 cm Casa de Mexico
- 200 g chicken breast
- 100 g romaine or iceberg lettuce
- 1 green cucumber
- 20 g green onions or coriander leaves
- 30 g mayonnaise
A method of preparing
- Marinate the chicken breast in half the teriyaki sauce, bake in an oven preheated to 180°C (350°F) for 15 minutes. Let cool, cut into strips, and toss with the remaining teriyaki sauce.
- In a bowl, mix the mayonnaise and sriracha sauce.
- Heat the wraps on all sides in a dry frying pan.
- Shred the lettuce, cut the cucumber into long strips, and drain the bean sprouts well.
- Spread the sauce over the wraps, then add the lettuce, cucumber, ginger, drained sprouts, chicken, and spring onion. Roll them up tightly. Cut into smaller pieces before serving.
TIP: Instead of wraps, you can use Colored rice paper for spring rolls and spring rolls House of Asia
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