Gluten-Free Chicken And Vegetable Wraps Recipe

About this recipe

A quick and satisfying dinner option featuring tender chicken, vibrant stir-fry vegetables, and a savory sauce, all wrapped in gluten-free tortillas and lightly fried for a crispy finish.

Ingredients

• 480G Typically Packington Free Range Skin On Chicken Breasts
• - Greenfields Lemon Pepper
• 125G Daylesford Organic Brandy Butter
• - Truffle Butter
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Vietnamese Summer Roll Rice Paper

Instructions

1. 1. Cut 500 g of skinless chicken breast into small, 1-inch pieces.
2. 2. Season the chicken pieces with 1 tsp of lemon pepper seasoning.
3. 3. Heat 2 tbsp of butter in a large skillet over medium heat and add the seasoned chicken.
4. 4. Cook the chicken for 2 minutes, stirring occasionally, until it begins to brown.
5. 5. Add 300 g of courgette to the skillet and cook for an additional 2 to 3 minutes, stirring frequently, until the courgette is tender-crisp.
6. 6. Pour 100 ml of gluten-free stir-fry sauce into the skillet and mix well to coat the chicken and courgette evenly. Cook for 1 to 2 minutes until the sauce is heated through.
7. 7. Warm 4 rice paper in a separate pan or microwave until pliable.
8. 8. Fill each rice paper with the desired amount of the chicken and vegetable mixture.
9. 9. Heat 1 tbsp of butter in a clean skillet over medium heat and fry each filled rice paper for 1 to 2 minutes per side, until golden and slightly crispy.
10. 10. Serve the wraps warm and enjoy your gluten-free dinner.