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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fitness recipe: vietnamese cuisine and chicken wrap [only 20 minutes]. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES] is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have fitness recipe: vietnamese cuisine and chicken wrap [only 20 minutes] using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]:
  1. Get cucumbers cut in half lengthwise, pitted and sliced
  2. Take small carrot grated
  3. Make ready red wine vinegar
  4. Make ready vegetable oil
  5. Prepare chicken leg fillets cut into strips
  6. Prepare garlic finely chopped
  7. Get ginger (peeled) grated
  8. Make ready light brown sugar
  9. Take soy sauce
  10. Make ready mini or 4 larger wheat flour tortillas (Chef’s Note: You can freely use whole grain tortillas)
  11. Make ready Picked into the leaves of 2 baby heart lettuce, the leaves cut in half
Instructions to make Fitness Recipe: Vietnamese Cuisine and Chicken Wrap [ONLY 20 MINUTES]:
  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!

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