Chicken lettuce cups

Cooking Meat Chicken lettuce cups

Use leftover chicken to create tasty lettuce cups. Simple and quick.

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Place the noodles in a large heatproof bowl. Pour over boiling water and set aside for 5 minutes or until noodles are tender. Refresh under cold running water. Drain well.
  2. Combine the soy sauce, honey, ginger and oil in a small bowl. Combine the chicken, beansprouts, carrot, mint and noodles in a large bowl. Drizzle over the dressing and gently toss to coat.
  3. Divide the chicken mixture evenly among lettuce leaves. Sprinkle with sesame seeds and serve immediately.

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100g rice vermicelli noodles
2 tbsp light soy sauce
2 tbsp honey
1 tsp finely grated ginger
1 tsp sesame oil
2 cups coarsely shredded roast chicken
1 cup bean sprouts
1 large carrot, peeled, cut into matchsticks
1/2 cup small mint leaves
8 large butter lettuce leaves
Toasted sesame seeds, to sprinkle

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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