Crunchy Lettuce Wraps with Chicken & Oriental Dressing

Makes 6


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


  1. Cut the base from the lettuce and wash and dry all the leaves carefully.
  2. 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.
  3. Place strips of chicken and red pepper down the centre of each leaf, followed by garden peas and sweetcorn. Season with salt and pepper.
  4. 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.
  5. Meanwhile, prepare the dressing by whisking all the ingredients together in a bowl, or shaking in a screw-top jar.
  6. 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.