|2 Tbsp||Thai green curry paste|
|500 g||Chicken tenderloins (Main)|
|¼ cup||Fresh mint|
|½ cup||Sweet chilli sauce|
|¼ cup||Fresh coriander|
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- Cut tenderloins into long strips. Heat a frying pan and add green curry paste and oil. Cook for one minute, stirring all the time. Add chicken and toss over medium heat until cooked.
- Pour boiling water over noodles and leave for five minutes, stirring occasionally. Drain well.
- Wash lettuce and slice very finely. Peel carrot and grate. Warm tortillas according to packet directions. Place equal portions of noodles, chicken, lettuce, carrot, mint and coriander leaves in the middle of each tortilla. Drizzle with sweet chilli sauce and roll up.