These chicken lettuce cups make a fast, fabulous and filling meal!
Ingredients
- 100g dried rice vermicelli noodles
- 2 cups shredded cooked chicken (see note)
- 1 large carrot, peeled, cut into matchsticks
- 1/2 cup fresh mint leaves
- 8 iceberg lettuce leaves
Chilli garlic Vietnamese dressing
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- 1 garlic clove, crushed
- 1 tablespoon brown sugar
- 2 red bird's eye chillies
Method
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until softened. Drain. Rinse under cold water. Drain. Return to bowl.
- Step 2Meanwhile, combine the dressing ingredients in a jug.
- Step 3Add chicken, carrot, mint and dressing to the noodles. Toss to combine. Divide mixture between lettuce leaves. Serve.
Nutrition
1271 kj
Energy
13.5g
Fat Total
2.4g
Saturated Fat
2.8g
Fibre
19.4g
Protein
63mg
Cholesterol
458mg
Sodium
24.5g
Carbs (total)
All nutrition values are per serve
Notes
Note 1: You’ll need 1/2 large barbecued chicken.
- Author: Sharon Kennedy
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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