Hoi Sin Chicken Wrap

1. Marinate the chicken thigh in half of the Hoi Sin sauce for at least 1 hour.
2. Place the chicken thigh onto an oven proof tray and bake in a medium hot oven set to 180ºC for 20 minutes or until the chicken is fully cooked.
3. Leave the chicken to cool.
4. Slice the chicken thigh into strips and mix with the juices from the tray.
5. Cut the cucumber into thin strips.
6. Grate the carrot.
7. Thinly slice the spring onion.
8. Lay the chicken strips down the one side of the wrap.
9. Arrange the cucumber, carrot and spring onion along-side the chicken.
10. Drizzle over the remaining Hoi Sin sauce.
11. Add the Florettes Baby Leaf Trio over the top.
12. Fold over the ends of the wrap and then then roll into a cylinder.