Recipe for toasted tortillas with Chicken Fillets and an Asian Salad, topped with black sesame seeds
1/4 cabbage – slice thinly
10g coriander – chop roughly
1 fresh chilli – slice thinly
2 tbsp Japanese mayo
20g ginger – peel & chop finely
2 tbsp soy sauce
1 clove garlic – peel, grate finely & chop
1 sachet honey
1 lemon – cut in half & juice
500g chicken fillets
8 tortilla wraps
1 tbsp black sesame seeds
4 tsp sesame oil
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Carrots & daikon: Cut these veggies into matchsticks – peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.
Salad: In a bowl, mix together the cabbage, daikon, carrots, coriander, chilli and Japanese mayonnaise. Season with lemon juice to taste.
Sauce: Mix together the ginger, soy sauce, garlic and honey.
Chicken: Season the chicken with salt and pepper. Place a frying pan on a medium-high heat and add a drizzle of olive oil. Cook the chicken fillets in the pan for 1 minute, then add the sauce and cook for another 5 minutes until the chicken is golden and cooked through.
Tortillas: Place a dry pan on a high heat and toast the tortillas for 30 seconds on each side.
Serve the tortillas with the chicken and the salad, topped with the black sesame seeds and a drizzle of sesame oil.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.