Asian chicken wraps

• 3 boneless, skinless chicken thighs
• 6 wraps
• half a pak choi
• 50 g soybean sprouts
• 1 carrot
• 0.5 onion
• 1 clove of garlic
• 3 tbsp cooking oil
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• BBQ sauce (optional)

Oil can
Spatula
Wok

Heat your Tiger Fire open plancha BBQ very hot and place the wok accessory on the BBQ so it can heat up.

Mix all the ingredients for the marinade and let the chicken thighs marinate for 4 hours.

Finely chop the pak choi, carrot, garlic and onion.

Grill the chicken thighs on the hot plancha plate to a core temperature of 74 degrees. In the meantime, heat the taco sheets (NOTE: this goes quickly!). When the chicken is almost done, you can coat it with a BBQ sauce (optional).

Add the cooking oil and sesame oil in the wok and stir-fry the sliced vegetables . When they are almost cooked, add the soy sprouts and the soy sauce while baking.

Once the chicken has reached a core temperature of 74 degrees, remove it from the BBQ and let it rest for 5 minutes. Then cut them into fine strips.

Add the chicken in the wok and stir so that all flavors are mixed.
First place the stir-fried vegetables in the wrap and then add some chicken.

To top this off, you can always add some roasted sesame seeds and some fresh coriander.