1, chicken breast cut into strips, plus cooking wine, soy sauce, pepper, salt marinade for 10 minutes.

2, carrots washed and cut into strips; cucumber washed, cut into strips; green onions clean, cut off; lettuce washed, drained.

3, the first night of the leftover noodles, kneaded, rolled into long strips.

4: Use a knife to cut the dough into even-sized pieces.

5: Press the cut dosage flat and brush with oil.

6: Take the other pressed and flattened dosage and drop it on the oiled dosage.

7: Use a rolling pin to roll it into a thin sheet.

8: Heat a pan on the stove and grease it with oil.

9: Put the rolled out pancakes into the pan and cook on low heat until both sides are golden brown.

10, another stove eye on the bottom of the pan, pour a little oil, burn to 5 into the heat.

11, put the marinated chicken strips, add, fry until golden.

12. Tear the pancake from the seam, and tear one pancake into two.

13: Take one pancake and spread a layer of sweet noodle sauce or chili sauce on the side that is not touching the pan.

14: Layer the leftovers. Then put carrot strips, cucumber strips, scallions, and chicken strips.

15: Fold the bottom half of the patty up, the left half toward the center, and the right half toward the center, and a chicken wrap is made.

The "Old Beijing Chicken Wrap" is made with the same pastry as the "Mexican Chicken Wrap", topped with strips of deep-fried chicken thighs, crispy cucumber strips, sliced green onions, and wrapped in a rich sweet noodle sauce and hamburger sauce. This topping is identical to the flavor of Peking duck.

The Old Beijing Chicken Wrap combines the "eat on the go" aspect of fast food with the tastes of local consumers.