Cook the chicken: Thinly slice the chicken.
Heat a dash of your preferred cooking oil or spray in a frying pan over a medium-high heat. Add the chicken and cook for 5 - 6 minutes.
Stir in the Oyster Sauce and and cook for another 1 - 2 minutes, until glossy and coated (if needed add a splash of water to the pan).
Make the yoghurt dressing: Zest and juice the lemon. In a small bowl, mix together the Greek yoghurt, and Dijon mustard, then stir in the lemon zest. Season to taste with the lemon juice, salt and pepper.
Prep the rest of the crunch wrap filling: Thinly slice the little gem lettuce and chop the cherry tomatoes.
Build & cook your wraps: In the centre of each large tortilla wrap, spread 1 tablespoon of the sauce, then top with some chicken, Parmesan, lettuce and cherry tomatoes.
Drizzle over another tablespoon of the sauce.
Place around 5 tortilla chips over the filling in the centre, then pop one of the small wraps on top.
Fold the edges of the larger wrap over the small wrap. Repeat until all the wraps are assembled.
Toast the finished wraps, seam-side down first, in a dry pan for 2 - 3 minutes on each side, until golden.
Plate Up: Cut in half and serve straight away while warm and crispy. Perfect on its own, or with extra chips on the side if you’re feeling extra.
The beauty of this recipe is its versatility, swap the chicken for your preferred protein - salmon, tofu or halloumi would also work well.
Slice your chicken thinly and evenly so it cooks quickly and stays tender.
If you have time you can leave the chicken to marinate for 15 minutes, or longer, in the Oyster Sauce. The longer it sits, the deeper the umami flavour and is a great way to use the Oyster Sauce to add extra taste to your meals.
PREP TIME: 10 MINUTES | COOKING TIME: 15 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
