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Chicken salad wraps

Light (and yummy!) this easy chicken recipe is perfect for those busy summer nights.


- 1 clove garlic

- 3/4 cup coriander

- 2 tbs lime juice

- 2 tbs white vinegar

- 1 tbs sweet chilli sauce

- 200 g chicken tenderloin

- 100 g rice noodles

- 2 tsp red curry paste

- 1 x 165 g can reduced-fat coconut milk

- spray olive or canola oil spray

- 8 leaves lettuce

- 1 carrot, grated

- 2 spring onions (including green tops), finely chopped

- 1 cup bean sprouts

- 1 Lebanese cucumber, thinly sliced

- 2 tbs unsalted peanuts, crushed


  1. Very finely chop garlic and half the coriander and mix with the lime juice and vinegar. Pour half of this mixture into a small bowl and mix it with the sweet chilli sauce to make the dipping sauce.
  2. Use the other half of the garlic and coriander mixture to marinate the chicken for at least 20 minutes (or overnight if you have time).
  3. Cook noodles according to packet instructions.
  4. Heat a small saucepan and cook curry paste, stirring for a couple of minutes, until fragrant. Add coconut milk, mix well and simmer for 1 minute. Remove from heat and mix in the noodles.
  5. Spray a grill pan with oil and place on high heat. Cook chicken pieces for 3–4 minutes each side.
  6. To serve, place chicken in a lettuce cup leaf. Top with noodles, vegetables coriander and peanuts. Spoon over a little dipping sauce and roll up to eat.


Adapted with permission from LiveLighter. LiveLighter® State of Western Australia 2023: www.livelighter.com.au