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  • 2 cloves garlic, peeled
  • 2 coriander stalks and leaves, roots discarded
  • ⅓ cup lime juice (juice of 2 limes)
  • ⅓ cup rice wine vinegar
  • 2 tablespoons sweet chilli sauce
  • 8 (300g) chicken tenderloins
  • 125g dried rice vermicelli or bean thread noodles
  • 1 tablespoon red curry paste
  • 375mL can coconut flavoured evaporated skim milk
  • olive or canola oil spray
  • 8 iceberg lettuce leaves
  • 2 medium carrots, peeled and cut into matchsticks
  • 4 spring onions, chopped (including green tops)
  • 2 cups bean sprouts
  • 1 cup chopped coriander, extra
  1. Place garlic, coriander, lime juice and vinegar into a small food processor or blender and puree until smooth.
  2. To make dipping sauce, remove 1/3 cup of mixture, stir in sweet chilli sauce, cover and refrigerate for as long as time permits, from 30 minutes to overnight.
  3. Add remaining coriander mixture to chicken in a small bowl, stir to coat and set aside to marinate.
  4. Place noodles in a large bowl and cover with boiling water.
  5. Add curry paste to a small saucepan on medium heat. Cook, stirring, for 2 minutes until fragrant then turn to low heat and add evaporated milk. Stir until curry paste is mixed through, simmer for 1 minute, then add drained noodles. Mix well and remove from heat.
  6. Spray a grill pan with oil and place on high heat. Cook chicken for 2-3 minutes each side.
  7. To serve, place a chicken tenderloin in a lettuce leaf. Top with a spoonful of noodles, bean sprouts, carrots, spring onions and sprinkle with coriander.
  8. Spoon over ½ tablespoon of dipping sauce and roll up to eat.

Serving suggestion

Place lettuce, noodles, chicken, other vegetables and dipping sauce onto separate serving plates and allow diners to fill a leaf with some of each filling, roll into a parcel and eat with their fingers.


  • Replace chicken tenderloins with beef strips, turkey mince or a tin of rinsed and drained kidney beans.

Storage Suggestions

  • Assembled wraps are best eaten immediately.
  • Noodles can be made earlier and stored in the fridge.

Equipment List

  • Food processor/ blender
  • Cup
  • Small bowl
  • Large bowl
  • Small saucepan
  • Grill pan
  • Spoon
  • Serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

471g Quantity per serving Quantity per 100g
Energy 2020kJ 429kJ
Protein 25g 5.3g
Fat, total 16.7g 3.6g
— Saturated 4.9g 1.0g
Carbohydrate 53.6g 11.4g
— Sugars 27.3g 5.8g
Fibre 8.7g 1.9g
Sodium 1264mg 268mg