Crunchy Lettuce Wraps with Chicken & Oriental Dressing
Makes 6
Ingredients
For the wraps
- 1 large Romaine lettuce
- 150g sushi rice, cooked
- 1 small bunch fresh coriander, finely chopped
- 200g chicken breast, cooked and cut into thin strips
- 100g roasted red peppers, cut into thin strips
- 50g garden peas, cooked
- 50g sweetcorn, cooked
- Salt and pepper
For the sweet and sour dressing
- 4 tbsp soy sauce
- Juice of 2 limes
- 2 tsp sesame oil
- 1 small bunch fresh coriander, finely chopped
- 2 tsp fish sauce
- 1 tbsp light brown sugar
- 2 tbsp runny honey
- 4 tbsp olive oil
Instructions
- Cut the base from the lettuce and wash and dry all the leaves carefully.
- Divide the rice between 6 large leaves, spreading it evenly to form a flat bed on the inside of each leaf. Scatter the coriander on top.
- Place strips of chicken and red pepper down the centre of each leaf, followed by garden peas and sweetcorn. Season with salt and pepper.
- Carefully place a fresh leaf over the top of each filled leaf and roll lengthways to form a tight roll. Wrap each roll in cling film and leave to chill for 15-20 minutes.
- Meanwhile, prepare the dressing by whisking all the ingredients together in a bowl, or shaking in a screw-top jar.
- To serve, remove the cling film and cut each wrap into three equal pieces with a serrated knife. Serve with a dipping bowl of the sweet and sour dressing.