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Almond Butter Chicken, Vegetable & Vermicelli Lettuce Wraps

Almond Butter Chicken, Vegetable & Vermicelli Lettuce Wraps

Experience a delightful fusion of fresh, healthy flavors with our Almond Butter Chicken, Vegetable & Vermicelli Lettuce Wraps.

Prep

20 minutes

Cook

15 minutes

Serves

4 people
Recipe by:

Appetise

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INGREDIENTS:

2 tbsp olive oil
450 g chicken breasts (boneless, skin off)skinless chicken breasts, diced
1 red onion finely sliced
2 cloves of garlic minced
1 red capsicum thinly sliced
1 carrot cut into thin sticks
1 zucchini cut into thin sticks
1 iceberg lettuce
100 g vermicelli rice noodles cooked according to package instructions and cooled
1 handful fresh coriander chopped (optional)

Almond Butter Sauce
½ C Forty Thieves Almond Butter Smooth
3 tbsp soy sauce
2 tbsp runny honey
1 tbsp rice vinegar
2½ cm fresh ginger grated
1 tsp sesame oil

METHOD:

  1. Heat a film of oil in a large frying pan over medium-high heat.
  2. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Remove the chicken from the pan and set aside. Once cool enough to handle then shred or chop into small pieces.
  3. While the chicken is cooking prepare the vermicelli according to packet instructions.
  4. At the same time, in a small bowl, whisk together almond butter, soy sauce, honey, rice vinegar, ginger, and sesame oil until well combined.
  5. Spoon the almond butter sauce over the chicken and turn to coat.
  6. Take a lettuce leaf and add a mound of chicken along with rice vermicelli, onion, capsicum, carrot and zucchini. Fold the sides of the lettuce leaf over the filling and roll it up, creating a wrap. Serve immediately.

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