Thai Chicken In Lettuce Leaf Cups - cooking recipe

Ingredients

8 None large iceberg lettuce leaves, trimmed, chilled in ice water
1 tbsp kecap manis (sweet soy sauce)
1 tbsp sesame oil
1 tbsp fresh lime juice
1 None large zucchini, roughly grated
1 None carrot, roughly grated
2 None spring onions, thinly sliced
1 None red pepper, thinly sliced
1 lb shredded rotisserie chicken
1 tbsp finely chopped fresh mint leaves
2 tbsp roughly chopped fresh cilantro leaves
2 tbsp sweet chili sauce

Preparation

Combine kecap manis, sesame oil and lime juice in a large bowl. Add zucchini, carrot, spring onions, pepper, chicken, mint and 1/2 of the cilantro. Gently toss to combine.
Remove lettuce leaves from ice water and pat dry with paper towels. Distribute between serving plates and top with chicken mixture. Drizzle with sweet chili sauce and sprinkle with remaining cilantro. Serve immediately.