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Office Lunch: The Wild Fig’s head chef shares an easy chicken wrap recipe

This low-ingredient chicken wrap recipe from Coquitlam chef Abhishek Chhettri is perfect for a workday lunch

By The Editors /

Abhishek Chhettri, head chef at Executive Plaza Hotel Coquitlam’s Wild Fig restaurant, serves up a quick and easy chicken wrap recipe that combines Canadian and Asian flavours in one delicious wrap.

Ingredients

  • 1 cooked chicken breast (can use store-bought rotisserie or leftover grilled chicken)
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar (or any light vinegar)
  • 1 tsp sesame oil
  • 1 tsp Sriracha or hot sauce (optional for a kick)
  • 1 cup shredded cabbage (red or green)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 2 large tortillas or wraps
  • Sesame seeds (optional, for garnish)

Method

To prepare the sauce, in a small bowl, mix soy sauce, maple syrup, rice vinegar, sesame oil and Sriracha (if using).

Shred or thinly slice the cooked chicken breast and toss it in the sauce mixture to coat evenly.

Assemble the wraps by placing shredded cabbage, carrots and green onions in the centre of each tortilla. Top with the maple soy chicken.

Fold in the sides of the tortilla and roll it up tightly like a burrito.

Optional: Sprinkle with sesame seeds before wrapping for extra flavour. Enjoy!