Spicy Chicken Buckwheat Wrap Lunchbox recipe - ingredients, nutrition and when to eat it
Fill thin buckwheat crepes with spicy cooked chicken breast and crisp vegetables, then roll them up.
Fill thin buckwheat crepes with spicy cooked chicken breast and crisp vegetables, then roll them up. The tangy sauce pairs with the mild chicken for a refreshing summer lunchbox.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 357.5g serving): 407.9 kcal · protein 34.8g · carbohydrate 46.6g · fat 9.4g · sodium 830mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the crepe batter rest for 10 minutes so the buckwheat flour absorbs the water and is easier to cook.
Tips: For a lunchbox, cool the crepes and filling completely before packing to keep them from getting soggy.
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Ingredients (1 serving)
- Buckwheat flour — 50 g
- Water — 70 ml
- Egg — 0.5 pc
- Salt — 0.5 g
- Cooking oil — 1 tsp
- Chicken breast — 100 g
- Gochujang (Korean chili paste) — 1 tsp
- Vinegar — 1 tsp
- Honey — 0.5 tsp
- Soy sauce — 0.5 tsp
- Cucumber — 0.3 pc
- Carrot — 0.3 pc
- Lettuce — 2 sheet