Instructions

Preheat the oven to 200C. Place the honey, soy and garlic marinade in a bowl and add the chicken thigh fillets. Gently combine and leave to marinate for 5 minutes, or longer if you have time.

Place the chicken in a single layer on a baking tray lined with non-stick baking paper. Cook in the preheated oven for 15-20 minutes or until cooked through. Leave to rest for 5 minutes, then cut into 1cm thick slices.

While the chicken is cooking, run a vegetable peeler down the lengths of the cucumbers and carrots to make long ribbons. Reserve. Cut the spring onions in half, then shred lengthways. Reserve.

Spread each warmed Tortilla Wrap with one tablespoon of plum sauce. Arrange the ribbons of cucumber, carrot and spring onion down the centre of each and top with the chicken. Sprinkle over the coriander leaves if using, and roll up the Tortilla Wraps. Serve warm.