Nothing beats the sweet combination of gula Melaka and coconut milk, infused with the flavour of pandan. The bananas add extra sweetness and texture, while salt is all-important to temper and round-off the sweetness of this delectable dessert.
Thai Chicken and Mint Salad Cornets
4 Mission Wholegrain Wraps300 gm Chicken meat, minced2 tbsp Olive oil6 tbsp Rice grain, washed and toasted until brown and pounded finely2 Limes, juiced 2 tbsp Fish sauce2 Chilli padi, minced (some extra slices for garnishing)1 Red onion, slicedA handful Fresh mint (some extra for garnishing)1 Avocado, slicedSome Green lettuce1 tsp Crushed black pepper cornsA pinch of Sugar
Heat olive oil in pan and sauté minced chicken until well cooked.
Toss chicken with sugar, fish sauce, pepper corn and add lime juice together with fresh mint, chilli padi, red onions and pounded sesame seeds.
Heat Mission Wholegrain Wraps as per instruction on pack and fold Mission Wholegrain Wraps into a cornet.
Fill the cornet with some lettuce and avocado slices and then proceed to add the Thai chicken. Garnish with some mint leaves and sliced chilli padi and enjoy.
Find the best Recipe
Rate this Recipe
1. Roll over and click a star to rate (1 (lowest) to 5 (highest))
2. Please enter your comments below. 1000 character limit (Optional)
My Mission Food is a fast, free way to share ideas with other members, learn recipes, save time and money and make meal planning easier, Please register to start enjoying the benefits of My Mission Foods