Somewhere between a taco and a spring roll.
@zack.chug is back with yet another high-protein, low-calorie recipe. And, as usual, he does not disappoint. This time he’s given us the perfect Mexican-Asian fusion recipe. It’s so simple and so damn tasty. A spring roll made with a tortilla — genius. We can guarantee you won’t find one of these down your local takeaway.
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Ingredients
- 150 g chicken breast
- 1 tbsp light soy sauce
- 1 tsp chilli powder
- 1 tsp garlic paste
- handul cabbage - shredded
- 2 carrots - shredded
- 2 spring onions
- 5 tortillas
Instructions
- Slice your chicken into small chunks and mix with soy sauce, chilli powder and garlic paste.
- Pan fry chicken on medium to high heat for 10 mins. Once cooked, shred the chicken using a knife and fork.
- Add the shredded cabbage, carrot and spring onion to the chicken, and stir fry on a medium heat for 5 minutes.
- Grab a tortilla and fill with the cooked chicken mixture.
- Roll and cook in an oven or air fryer for five minutes at 220C.
- Tuck in with your choice of sauce.
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After finishing an internship with Myprotein, Emily returned to university to finish her degree in Business Management and Marketing, before coming back to work full-time with the team. Emily specialises in high-protein recipes, inspiring real-life stories and accessible health and fitness advice, and her work has been featured in The Supplement Magazine. When she’s not in the kitchen baking or cooking, she’s out exploring Manchester’s best food spots, or working up an appetite at the gym.
