Tuna And Rice Lettuce Wraps - cooking recipe

Ingredients

3 cans (5 oz each) tuna in oil, drained, oil reserved, tuna flaked
1 pkg (16 oz) frozen Asian stir fry vegetables
1/4 cup teriyaki sauce
3 cups cooked long-grain white rice
2 cups bean sprouts, plus additional to serve
2 None eggs, lightly beaten
12 small iceberg lettuce leaves
None None Sweet chili sauce, to serve

Preparation

Heat half the reserved tuna oil in a large skillet on high heat. Add frozen vegetables; cook and stir for 3 mins or until they start to soften. Add teriyaki sauce; toss to coat. Add rice, bean sprouts and flaked tuna; toss gently until heated through.
Heat remaining oil in a nonstick skillet on medium heat. Add egg; sprinkle with salt. Cook for 1 min or until set. Transfer omelet to a cutting board; cut into thin strips.
Fill lettuce cups with tuna mixture; top with omelet strips and additional sprouts. Serve drizzled with sweet chili sauce.