5:2 Diet Asian Chicken Wraps January 13, 2013 by Fiona Maclean 5:2 Diet Asian Chicken Wraps Print recipe Print with main photo Print text only Serves 1 Prep time 25 minutes Cook time 6 minutes Total time 31 minutes asdasdasdasd Appetizer, Main Dish, Starter Misc Serve Hot Region Asian Ingredients 1 Small Chicken Breast (100g) (Sliced into matchstick sized strips along the grain) 1 Spring onion (Top and tailed, then sliced into 1/2cm pieces) 1 Small Carrot (Peeled and finely diced) 1 stick Celery (Top and tailed and finely diced) 1/2 Small Onion (Finely chopped (or use a second spring onion and dice finely)) 1 piece Fresh Ginger (about 2cm. Peeled and grated or finely chopped) 1/2 tablespoon Mirin 1/2 tablespoon Oyster sauce 1 tablespoon Soy sauce 1 clove Garlic (Crushed or finely chopped) 1 Red chilli (De seeded and sliced finely) 1/2 teaspoon Cornflour 1 teaspoon Sesame Oil (Or Sunflower oil) 2-3 Iceberg Lettuce leaves Directions Step 1 Mix together the soy, oyster sauce, mirin, chilli, garlic, and cornflour. Step 2 Add in the chicken and leave to marinade for at least 20 minutes and up to 8 hours Step 3 Heat the oil in a non stick wok till smoking slightly Step 4 Add in all the diced vegetables and stir fry for 2 minutes Step 5 Add in the chicken and marinade and stir fry for a further 2-3 minutes till the chicken is cooked and the sauce is thickened. If necessary add water to keep the sauce thick but not burnt. Step 6 Put a tablespoon of the mixture into the centre of each iceberg lettuce leaf and if you like garnish with a little fresh coriander Step 7 Wrap up into a roll and eat with your fingers!