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  • 1 tablespoon sunflower oil
  • 2 boneless skinless chicken breasts, cut into very thin strips
  • 1 medium carrot, peeled & coarsely grated
  • 2 handfuls of beansprouts
  • 2 spring onions, thinly sliced
  • 1 teaspoon dark soy sauce
  • 2 tablespoons plum sauce
  • 4 small wheat tortilla wraps


  1. Preheat the grill to high. Heat the oil in a wok or large frying pan, add the chicken and stir-fry for 2 minutes
  2. Add the vegetables and stir-fry for a further 2 minutes, until the chicken has cooked through and the vegetables have softened slight (but aren’t completely soft.) Stir in the soy sauce and 1 teaspoon of the plum sauce, and remove from the heat.
  3. Spread the remaining plum sauce over the four wraps. Divide the chicken and vegetable filling between the wraps, spooning in on the lower half of each wrap.
  4. Fold the left-and right-hand sides of the wrap over the filling then roll the wraps up from the bottom so that the filling is completely enclosed.
  5. Carefully transfer the filled wraps to a grill pan, sitting them seam side down. Place under the grill for 1-1½ minutes, until the tops are crisp and starting to brown then turn them over and grill for a further 1-1½ minutes. Watch carefully as the wrap can scorch easily,
  6. Remove from the grill and serve immediately.
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