Heat the oil in a large pan and fry together the minced garlic and chicken strips for a few minutes until they are cooked through. Remove off the heat and stir in 2 tablespoons of the hoisin sauce. Mix well. Spread the tortillas with the remaining hoisin sauce, then lay over the cucumber, onions and a few salad leaves. Spoon over the cooked chicken strips and roll up the tortillas tightly. Place on a baking tray and bake in the oven for just 3-4 minutes so that the tortillas just crispen slightly. Cut in half diagonally and serve whilst still warm.

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