Ingredients

· 255 g Japanese teriyaki chicken stir-fry kit

· 500 g chicken tenderloins

· 1 tablespoon vegetable oil

· 8 wheat tortillas

· 120 g shredded red cabbage

· 1 carrot, grated

· Kewpie mayonnaise

· 1 nori sheet, shredded

· 1 green onion, sliced

· Lime wedges to serve

Method

Combine the ginger and garlic paste and chicken tenderloins in a large bowl. Mix well to coat. Heat oil in a non-stick frying pan over medium-high heat. Cook the chicken for five minutes or until brown. Pour over the Japanese teriyaki chicken stir-fry sauce and simmer for two minutes or until the chicken is cooked through. Remove chicken from the pan. Spoon the remaining teriyaki sauce into a bowl. Set aside. Toast sesame seeds in a dry frying pan over medium-high heat until golden. Remove. To serve, warm the tortillas. Spoon a little mayonnaise onto warm tortillas and arrange cabbage and carrot over the top. Add chicken and spoon over the reserved teriyaki sauce. Top with the toasted sesame seeds, shredded nori and green onions. Serve immediately with lime wedges.