Soy Chicken Wraps

1. Tortilla wraps - Delicious plain wheat tortillas are used for this recipe. But you can also opt for a multigrain wrap tortilla with a slightly nutty taste.

2. Kecap - Use or for this recipe. This gives a delicious, sweet taste to the soy sauce. Do you only have dark or light soy sauce, but still want a sweet taste? Then add two tablespoons of honey to ⅓ cup (80 ml) of soy sauce.

A disadvantage of cooking with soy sauce is that it burns quickly. To prevent this, put a lid on the pan when the chicken is not yet cooked. This way, it gets the delicious soy sauce taste without burning. Then, at the last minute, remove the lid and let the sauce (if needed) reduce until it sticks to the chicken.

3. Protein - Cut chicken cubes are used to keep the meal nice and easy. But of course, you can cut chicken breast or fillets into small cubes. Are you going vegetarian? Replace the chicken with vegetarian chicken pieces.

4. Remove seeds - To get a fresh filling, add cucumber, tomato, and lettuce. Cucumber and tomatoes contain seeds that cause the filling to become wet and limp. That's why you take them out.

Cucumber - Peel the cucumber and halve it vertically. You can easily scrape the seeds with the back of a spoon. Then cut into cubes.
Tomatoes - Cut the tomatoes into quarters and remove the seeds with a teaspoon. Then cut the rest of the tomato into small cubes.

5. - Storage

Once the filling has been folded into the wraps, you can no longer store them. The vegetables and the wrap will then become limp. But if you have soy chicken left over:

Refrigerator - Store covered in the fridge for two days.
Freezer - In an airtight container or freezer bag, the soy sauce will keep well in the freezer for two months. Thaw in the refrigerator.
Reheating - Heat over low heat while stirring in a frying pan with a bit of oil.

6. The nutritional value is per serving, assuming each person eats two wraps.

Equipment

Ingredients

Instructions

NOTES

Nutrition