for 4 people

Marinade

3 tbsp	Teriyaki sauce
1 tbsp	liquid honey
1 tbsp	tomato puree
2 cm	ginger, finely grated

Chicken

½ tbsp	olive oil
1	garlic clove, squeezed
¼ tsp	salt
a little	pepper
2	chicken breasts (each approx. 150 g)
½ tbsp	olive oil

Chilli mayonnaise

60 g	mayonnaise
1 tsp	Sriracha sauce

To serve

8	mini-tortillas
½	cucumber, cut into slices
1 tbsp	vinegar
1 tbsp	toasted sesame seeds
1 pinch	salt
½ bunch	coriander, leaves torn off

How it's done

Marinade

In a bowl, mix the teriyaki sauce with all the other ingredients up to and including the ginger.

Chicken

Put the oil and garlic into a bowl, season, mix. Add the chicken, mix. Heat the oil in a non-stick frying pan. Add the chicken, reduce the heat, fry for approx. 5 mins. on each side. Remove, shred the chicken breasts using two forks, add to the marinade, mix.

Chilli mayonnaise

Combine the mayonnaise and Sriracha sauce.

To serve

Prepare the tortillas according to the packet instructions. Mix the cucumber, vinegar and sesame seeds in a bowl, season with salt. Fill the tortillas with the cucumber, chicken, mayonnaise and coriander.

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