Asian Chicken Wrap

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  1. Marinate chicken with Lee Kum Kee Oriental BBQ Sauce, Lee Kum Kee Hoisin Sauce, sugar and grated ginger for 30 minutes.
  2. Heat pan with 4 tablespoons oil till very hot, stir fry chicken together with marinate seasoning over high heat till chicken is cooked and sauce thickened.
  3. Season with salt and pepper to taste. Set aside.
  4. Finely shred, yam bean and carrots. Chop coriander coarsely. Keep separately.
  5. To serve: Top spring roll skin with a lettuce leaf, shredded vegetables, 2 pieces of chicken, coriander, mayonnaise, and sprinkles of fried shallots and garlic. Roll and serve.