Ingredients
Yakso Coconut oil
Yakso wok sauce curry
Yakso coconut milk
Yakso bamboo shoots
Yakso ginger syrup
Yakso Spring Roll Sauce
Verse coriander
pounted cabbage
Zucchini
2 chicken fillets
pepper and turmeric
Pinch of sea salt
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:
1. Cut the chicken into cubes and rub with pepper, sea salt and a teaspoon of turmeric.
2. Briefly stir-fry the cubes in a little coconut oil until golden brown and crispy and deglaze with a dash of ginger syrup.
3. Add 1/2 of the wok sauce curry and let warm on low heat. Meanwhile, chop the pointed cabbage very finely and grate the courgette.
4. In a hot pre-heated dry frying pan, heat a wrap for 1 minute on each side. Place the wrap on your plate, spread the centre line with coconut milk and a splash of the remaining wok sauce.
5. 5. Top with some bamboo shoots, the pointed cabbage, courgette strands and quite a bit of coriander. Spread the chicken on top and roll the wrap up tightly. Then make the next one and serve it with a bowl of extra wok sauce and shreds of coriander.
Tip: also very tasty with wok sauce lemongrass and a splash spring roll sauce!
Prefer vegetarian/vegan? Replace the chicken with our tofu, egg strips or green
beans (al dente).
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