Chicken salad rice paper wraps
Serves: 8 | Preparation Time: 20 mins | Cooking time: 20 mins
Ingredients:
2 Tasman fresh chicken breast fillets
sea salt flakes
2 tbsp extra virgin olive oil
1 Lebanese cucumber, halved and seeded
1 medium carrot, peeled
sea salt flakes
2 tbsp extra virgin olive oil
1 Lebanese cucumber, halved and seeded
1 medium carrot, peeled
1 red capsicum
8 rice paper sheets
1 cup iceberg lettuce, torn
½ bunch chives, cut into 12cm lengths
2 tbsp Hoisin sauce
1 avocado, sliced into 8 wedges
8 mint leaves
sweet chilli sauce and lime wedges, to serve
8 rice paper sheets
1 cup iceberg lettuce, torn
½ bunch chives, cut into 12cm lengths
2 tbsp Hoisin sauce
1 avocado, sliced into 8 wedges
8 mint leaves
sweet chilli sauce and lime wedges, to serve
Method:
- Season the fresh chicken breast fillets with salt. Heat the olive oil in a medium frying pan, then cook the chicken for 15 minutes, turning several times, until firm to touch. Cut into fine slices.
- Cut the cucumber, red capsicum and carrot into fine batons. Dip a rice paper sheet into cold water for 10 seconds, then drain well. Place on a workbench and top with lettuce, chives, cucumber, capsicum,carrot, chicken and hoisin sauce in a pile at the near edge, with some of the ingredients protruding over the right hand side. Arrange an avocado slice on top, then a mint leaf on the far edge.
- Fold in the left side, then beginning at the near edge, roll up tightly, so that the ingredients are seen on the right hand side. Set aside for 5 minutes, then serve with sweet chilli dipping sauce and lime wedges.
