Zesty Lemongrass Chicken Wraps
A vibrant and zesty chicken wrap recipe featuring tender chicken marinated in a speedy blend of lemongrass, garlic, fish sauce, sugar, and lime juice. Perfect for a quick, fresh, and healthy meal inspired by Vietnamese flavors.
Ingredients
- 1 lb chicken breast thinly sliced or cut into strips
- 2 stalks lemongrass tough outer layers removed
- 3 cloves garlic minced
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 2 tbsp lime juice freshly squeezed
- 1 tbsp vegetable oil for cooking
- 4 large flour tortillas or lettuce cups
- 0.5 cup cucumber julienned
- 0.5 cup carrots julienned
- 0.25 cup fresh mint leaves chopped
- 0.25 cup fresh cilantro chopped
Instructions
- In a medium bowl, combine the minced lemongrass, minced garlic, fish sauce, sugar, and lime juice. Stir well to dissolve the sugar.
- Add the thinly sliced chicken breast to the marinade, tossing to ensure all pieces are coated. Let marinate at room temperature for 15-30 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until cooked through and slightly caramelized. Avoid overcrowding the pan; cook in batches if necessary.
- Warm the tortillas slightly if desired. To assemble the wraps, place a portion of the cooked lemongrass chicken onto each tortilla or lettuce cup.
- Top with julienned cucumber, carrots, fresh mint, and cilantro. Roll up the tortillas or fold the lettuce cups and serve immediately.
Notes
For extra crunch, add chopped peanuts or fried shallots. Serve with a side of nuoc cham for dipping. Leftover chicken is great in salads or rice bowls. You can use lettuce cups instead of tortillas for a lower-carb option.