1 tbs plant oil
200g chicken (fine slices)
1 garlic clove (pressed)
60g apricot fruit spread 50% less sugar
½ chili pod (fine rings)
1 tsp salt
1 tbs apple vinegar
2 big wraps or 4 small wraps
50g red cabbage (planed)
80g yellow bell pepper (fine slices)
3 spring onions (fine slices)
1. Roast the chicken strips in some vegetable oil until golden brown. Add the garlic and the chilli pepper and roast everything for a further minute.
Now add all the remaining ingredients for the APRICOT CHICKEN and boil everything at medium heat for 3 minutes. Stir it all well continuously.
2. Cover the tacos with all the OTHER INGREDIENTS and finally spread the warm chicken on the vegetables.
TIP: If you do not like coriander, you can simply use fresh mint.
A quick recipe idea of food blogger Jasmin - 15minutenrezepte