Coconut chicken, cucumber, chilli and herb lettuce wraps
Light coconut milk
⅓ cup(s), (80ml)
Fresh red chilli
1 whole, finely chopped
Skinless chicken breast, grilled or barbecued
400 g, shredded
1 medium, desseded, thinly sliced
1 large, grated
1 cup(s), (80g)
12 individual, leaves
- Combine coconut milk, juice, fish sauce, chilli and sugar in a large bowl. Stir until sugar has dissolved.
- Add chicken, cucumber, carrot, mint, coriander and sprouts and toss to combine. Divide chicken mixture between lettuce leaves and roll to enclose filling. Serve.