#6 CHICKEN WRAPS

Makes 12-16

Ingredients required for this recipe:

180g chicken breast

⅓ teaspoon salt

2 tablespoons Trident Stir-Fry Hoisin Sauce

1½ tablespoons Trident Sweet Chilli Sauce

1½ tablespoons oil

1 Trident Rice Paper Roll Kit

Vegetables for the filling, cut into 7cm matchstick size pieces:

1 small Lebanese cucumber

3 spring onions

½ carrot

½ celery stick or ¼ punnet snow pea sprouts

2-3 tablespoons sushi ginger

1 small bunch fresh coriander, (12-16 small sprigs)

 

Instructions:

• Thinly slice the chicken then cut into fine shreds, season with salt and place in a bowl.
• In another bowl, mix Trident Stir-Fry Hoisin Sauce and Sweet Chilli Sauce.
• Heat oil in a wok and stir-fry chicken with half the prepared sauce for 2½ mins. Remove and cool.
• Soften the rice paper in hot water, one at a time. Spread on tea towel and place some of each filling in the middle.
• Top with ½ teaspoon of the prepared sauce and roll up, leaving one end open.
• Serve with dipping sauces from the Trident Rice Paper Roll Kit.