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5+ A Day

Lettuce Wraps with Orange Salsa and Peanut Chicken

Lettuce Wraps with Orange Salsa and Peanut Chicken
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Lettuce Wraps with Orange Salsa and Peanut Chicken

Serves: 6 to 8

Preparation: 20 minutes

Cooking: 15 minutes

 

Salsa Ingredients

3 medium oranges, peeled and chopped
1 mango, peeled and chopped
1 red onion, diced
Juice of one lime
1 chilli, finely diced
Fresh coriander, chopped

 

Lettuce Wraps

2 heads of cos lettuce, washed and separated into single leaf pockets
2 carrots, peeled and julienned
1/4 red cabbage, sliced
1/2 cup roasted peanuts

 

Chicken Mince

500g chicken mince
2 bundles vermicelli noodles
4 Tablespoons soy sauce
3 Tablespoons oyster sauce
Juice of 2 limes (or lemons)
1 Tablespoon grated ginger
1 Tablespoon rice wine vinegar
2 chilli, finely sliced
1 spring onion, finely sliced
2 cloves garlic, minced
1 Tablespoon runny honey

 

Method

In a jar with a lid place all the chicken mince ingredients less the chicken and vermicelli noodles and shake well to combine 

Place the chicken in a bowl and pour over 3/4 of the marinade, stir to combine, cover with cling wrap and refrigerate to marinate for at least 15 minutes

Heat a saucepan with a little olive oil and cook chicken for approx. 15 minutes or until cooked through, add the vermicelli noodles 2 minutes before your remove from heat, stir through

While chicken is marinating, prepare vermicelli noodles as per packet instructions

While chicken is cooking, combine all salsa ingredients in a bowl and stir to combine, refrigerate until ready to serve

When chicken has cooled, layer each cos pocket with cabbage, carrots, chicken mix, a sprinkle of peanuts, chilli and coriander. Top with a teaspoon of the left over marinade if desired