Wok chicken wrap

What you need
1 tbsp Soy sauce
1 tbsp lemon juice
4 tbsp sweet chilli sauce
2 tbsp water
For the chicken
1 tbsp vegetable oil
250g strips of boneless skinless chicken
1 red chilli, seeds removed, finely chopped
4 Spring onions, sliced
handful fresh Coriander, chopped

For the wraps

1 tbsp creme fraiche
2 flour tortillas
1 large handful of Rocket, leaves
1 Cucumber, sliced

Method

1. For the sauce: mix together all of the sauce ingredients in a bowl until well combined.

2. For the chicken: heat a wok or large frying pan until nearly smoking, then add the oil. Fry the chicken for 2-3 minutes on each side, or until golden-brown all over and cooked through.

3. Add the chilli to the wok, then stir in the sauce and toss well to coat. Add the spring onion and cook for a further minute, then remove the wok from the heat and stir in the coriander.

4. For the wraps: spread the crème fraiche over the two tortilla wraps and scatter over the rocket leaves and cucumber. Spoon the chicken mixture over, then tightly roll up into a wrap. Serve.