To make the chicken heat a bit of oil or pan spray in a non stick pan and place the chicken in. Keep the heat on medium as we don't want the pan too hot since the marinade can burn.

Cover the chicken and cook for 3-4 minutes. Then flip over to finish cooking. The marinade should reduce and your chicken should be covered in a sticky glaze.

After resting the chicken slice it for your wrap.

Slice the cucumbers using a mandolin or slice very finely with your knife and mix in a bowl with the other ingredients. Allow it to sit in the fridge to pickle for at least 30-60 minutes.

In a bowl mix the wasabi, mayo and sesame oil to make the wasbai mayo.

Finely slice the cabbage and mix with the mayo and keep in the fridge for 15 minutes at least.

To assemble warm the wrap for 45-60 seconds on each side. Then add in the cabbage slaw, the chicken, the cucumber, the pickled ginger, more wasabi mayo if needed, spring onion greens and the black and white sesame seeds.