Description
These Simple Ginger Scallion Chicken Wraps combine tender marinated chicken breast with fresh ginger, garlic, and scallions, wrapped in warm tortillas for a quick, flavorful meal. Perfect for lunch or a light dinner, the wraps bring aromatic Asian-inspired flavors with the convenience of a handheld dish.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless, Skinless Chicken Breast (Cut into thin strips)
- 2 tablespoons Fresh Ginger (Grated)
- 2 cloves Garlic (Minced)
- 3 tablespoons Soy Sauce (For marinating the chicken)
- 1 tablespoon Sesame Oil (Adds a nutty flavor)
Vegetables and Wraps
- 4-5 pieces Scallions (Finely sliced, separate white and green parts)
- 4-6 pieces Tortillas (Flour or whole wheat)
Cooking Oils and Seasoning
- 1 tablespoon Vegetable Oil (For cooking the chicken)
- Salt and Pepper (To taste)
Optional Toppings
- Shredded carrots
- Sliced cucumbers
- Cilantro
Instructions
- Slice Chicken: Slice the chicken breast into thin strips, ensuring uniform pieces for even cooking.
- Prepare Marinade: In a mixing bowl, combine the sliced chicken with grated fresh ginger, minced garlic, soy sauce, and sesame oil. Mix thoroughly and marinate for at least 30 minutes to infuse the flavors.
- Slice Scallions: Finely slice the scallions, keeping the white parts separate from the green parts for different cooking steps and garnish.
- Heat Oil: Heat the vegetable oil in a skillet over medium-high heat until shimmering, ready for sautéing.
- Cook Chicken: Add the marinated chicken to the hot skillet and cook, stirring occasionally, until the chicken turns golden brown and is cooked through, about 5-7 minutes.
- Add Scallion Whites: Stir in the white parts of the scallions and continue to stir-fry for an additional 1-2 minutes to soften and blend flavors.
- Remove from Heat: Take the skillet off the heat and let the chicken mixture cool slightly to prevent wilting the wrap.
- Warm Tortillas: Warm the tortillas until soft and pliable, either in a dry skillet or microwave, to make wrapping easier.
- Assemble Wraps: Place a portion of the chicken mixture in the center of each tortilla. Top with the green parts of the scallions and any optional toppings like shredded carrots, sliced cucumbers, or cilantro.
- Fold and Roll: Fold the sides of the tortilla inward and roll up from the bottom tightly to enclose the filling securely.
- Serve: Serve the wraps warm, either whole or sliced in half for easy handling and presentation.
Notes
- Marinate the chicken for longer if time permits for deeper flavor penetration.
- You can substitute chicken breast with chicken thighs for a juicier wrap.
- Adjust soy sauce and salt to taste, considering the saltiness of the soy sauce.
- Optional toppings add freshness and crunch; feel free to customize based on preference.
- For a gluten-free option, use corn tortillas instead of flour or whole wheat.
