Somewhere between a taco and a spring roll.
@zack.chug is back with yet another high-protein, low-calorie recipe. And, as usual, he does not disappoint. This time he’s given us with the perfect Mexican-Asian fusion recipe. It’s so simple and so damn tasty. A spring roll made with a tortilla — genius. We can guarantee you won’t find one of these down your local takeaway.
- Makes 5 rolls
- 150 g chicken breast
- 1 tbsp light soy sauce
- 1 tsp chilli powder
- 1 tsp garlic paste
- handul cabbage shredded
- 2 carrots shredded
- 2 spring onions
- 5 tortillas
Slice your chicken into small chunks and mix with soy sauce, chilli powder and garlic paste.
Pan fry chicken on medium to high heat for 10 mins. Once cooked, shred the chicken using a knife and fork.
Add the shredded cabbage, carrot and spring onion to the chicken, and stir fry on a medium heat for 5 minutes.
Grab a tortilla and fill with the cooked chicken mixture.
Roll and cook in an oven or air fryer for five minutes at 220C.
Tuck in with your choice of sauce.
Amount per serving