Kimchi Tortilla Wrap
Serves 4
Cooks In MAX 30 MINUTES
Difficulty EASY

Ingredients
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4 Tortilla Wrap
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4 tbsp vegetable oil
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4 boneless, skinless chicken thighs, cut into bite-sized pieces
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½ large onion
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½ cup of fully fermented Mr Kimchi
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1 tsp brown sugar
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1 Mozzarella cheese
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½ green pepper
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Handful of wild rockets
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½ can of sweetcorn
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2 tbsp mango chutney
This menu can also be vegetarian, try using cooked chick peas instead of chicken!
How to make it
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Heat the oil in a non-stick frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Slice the onion and add to the pan with a pinch of salt. Cook until softened.
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Drain the juice of the Kimchi and leave it in a separate bowl.
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Heat the oil over a high heat and add the drained Kimchi for stir fry then add 1 tsp of brown sugar to neutralise the acidity of the Kimchi.
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Add the cooked chicken and onion to the Kimchi pan. Cook for extra 5 mins to combine all the flavours into the chicken. Then add the mozzarella cheese to the chicken to melt.
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Heat the tortilla wrap on a medium heat pan until it turns to a lightly brown colour.
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Remove the wrap from the pan, add the Kimchi flavoured chicken, sliced pepper, sweet corn, handful of wild rockets and mango chutney.
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Roll up and serve with plenty of napkins!