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½ cucumber, halved, deseeded and sliced

1 small carrot, grated

1 tbsp white wine vinegar

2 tbsp vegetable oil

8 boneless, skinless chicken thighs, cut into thin strips

25g ginger (peeled weight), finely grated

3 tbsp light brown soft sugar

2 tbsp gluten free soy sauce

8 mini or 4 large soft gluten free wraps

2 Little Gem lettuces, leaves separated and cut in half


Put the cucumber, carrot and vinegar in a small bowl and set aside.

Heat 1 tbsp oil in a large frying pan, add the chicken and fry on a medium heat until golden brown and cooked through.

Remove and set aside. Pour the remaining oil into the pan and lower the heat. Add the ginger, and cook for 2 mins until softened but not coloured.

Add the sugar, gluten free soy sauce and 150ml water, and bubble for 5 mins until saucy. Return the chicken to the pan and heat through.

Warm the gluten free wraps following pack instructions. Top the wraps with the lettuce, chicken, and pickled cucumber and carrot.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Vietnamese chicken wraps
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