Name: Thai chicken 'wraps'
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 500g chicken mince; 2 garlic cloves, finely chopped; 2cm piece fresh ginger, peeled, finely chopped; 1 stalk lemongrass (white part only), finely chopped; 62.50 ml fresh mint leaves, finely chopped; 1 tsp finely grated lime rind; 21.00 gm soy sauce; 165.00 ml panko breadcrumbs; 36.80 gm rice bran oil; 44.00 gm sweet chilli sauce; 42.00 gm lime juice; 2 baby cos lettuce hearts, leaves separated (you will need 24 leaves); Lime wedges, to serve

Thai chicken 'wraps'

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Create Thai chicken meatball lettuce wraps for convenient and delicious handheld appetizers.

Ingredients:

500g chicken mince
2 garlic cloves, finely chopped
2cm piece fresh ginger, peeled, finely chopped
1 stalk lemongrass (white part only), finely chopped
62.50 ml fresh mint leaves, finely chopped
1 tsp finely grated lime rind
165.00 ml panko breadcrumbs
44.00 gm sweet chilli sauce
42.00 gm lime juice
2 baby cos lettuce hearts, leaves separated (you will need 24 leaves)
Lime wedges, to serve

Instructions:

In a bowl, mix together chicken mince, garlic, ginger, lemongrass, mint, lime rind, soy sauce, and breadcrumbs. Season with salt and pepper. Shape small patties using wet hands and place them on a plate.
In a large frying pan over medium heat, heat oil. Cook patties in batches for 4 to 5 minutes, turning occasionally, until they are golden and fully cooked. Place cooked patties on a paper towel-lined plate to drain. Allow them to cool before serving.
Mix together the sweet chilli sauce and lime juice in a bowl.
Lay a patty on every lettuce leaf and gently drizzle with a touch of dressing before serving alongside lime wedges.

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