Summer wrap with chicken and ginger

Ingredients for 4 servings:

• 1 tsp potato starch
• 5 tbsp soy sauce
• 2 tbsp ketchup
• 1 tsp honey
• 1 clove(s) garlic
• 1 tbsp ginger, chopped
• 1 tsp spice mix (vegetable seasoning)
• 1 pinch(s) of pepper
• 400 g chicken breast fillet(s)
• 1 small onion(s)
• 3 bell peppers, red, yellow and green
• 2 tomatoes
• 2 tbsp rapeseed oil
• 1 head of frisée lettuce
• 100 g soy sprouts
• 4 tortillas

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Mix the potato starch with soy sauce, ketchup, honey, crushed garlic, ginger, pepper, and vegetable seasoning. Wash the chicken breast fillets, pat dry, cut into strips, and let them marinate for 10 minutes. Peel and dice the onion. Wash, deseed, and slice the bell peppers. Heat the rapeseed oil in a pan and fry the chicken with the strips of bell pepper and diced onion. Wash the tomatoes, remove the stems, and dice the flesh. Wash the frisée lettuce and place one leaf on each tortilla. Place the vegetables, meat, tomatoes, and bean sprouts on the lettuce leaf. Fold the tortillas, warm briefly in the oven at 100°C (top/bottom heat), and serve warm.