Fantastic for lunch but also delicious for dinner. Or make minis; So you have an original and tasty snack for a drink or a party!

Preparation method:

1. Cut the chicken into cubes and rub them with pepper, sea salt and a teaspoon of turmeric.

2. Briefly wok the cubes in a little coconut oil until golden brown and crispy and deglaze with a dash of ginger syrup.

3. Add 1/2 part of the stir-fry sauce curry and let it heat up on low heat. In the meantime, cut the pointed cabbage very finely and grate the zucchini.

4. In a hot preheated dry frying pan, heat a wrap on both sides for 1 minute. Place the wrap on your plate, spread the center line with coconut milk and a splash of the remaining wok sauce.

5. Place a number of bamboo shoots, pointed cabbage, zucchini strings and quite a bit of coriander on top. Divide the chicken over it and roll up the wrap tightly. Then you make the next one and serve it with a bowl of extra wok sauce and shredded coriander.

Tip: : also very tasty with

woksaus citoengras and a splash loempiasaus!

Prefer vega? Replace the chicken with our tofu, egg strips or green beans (al dente).