VIETNAMESE SWEET CHILLI CHICKEN LETTUCE WRAPS

Vivian grows mint and coriander in pots near her kitchen so she always has fresh herbs for this family favourite. She enjoys eating her wraps whilst watching TV.

Serves

4

Makes 12 wraps

Ingredients

• 12 large iceberg lettuce leaves

• 40g Trident Rice Vermicelli Noodles

• 350g chicken breast

• 1½ tablespoon Trident Sweet Chilli Sauce

• ⅓-1½ teaspoon black pepper

• Fresh mint or coriander leaves

• 1 teaspoon grated lemon rind

• Pinch of salt

• 2 tablespoon oil

• 50g carrots, finely grated

• 2 tablespoons chopped spring onion

• 2-3 teaspoons sesame or peanut oil

• Trident Sweet Chilli Dipping Sauce

Instructions:

• Separate lettuce leaves, rinse and trim stems.

• Soak Trident Rice Vermicelli Noodles in boiling water to soften, drain and chop roughly.

• Cut chicken breast into narrow strips and marinate for 20 minutes with Trident Sweet Chilli Sauce, pepper, chopped coriander, lemon rind, salt and 1 tablespoon oil.

• Heat 1 tablespoon of oil in a wok and cook the chicken for about 2 minutes till cooked through then remove to plate.

• Mix carrot, cooked Trident Rice Vermicelli Noodles, spring onion and herbs with 2-3 teaspoons sesame or peanut oil and add salt to taste.

• Wrap chicken with the carrot herb mix in each lettuce leaf and serve with Trident Sweet Chilli Dipping Sauce.