Name: Chicken omelette roll-ups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cooked chicken breast fillet or bbq chicken, shredded; 1 lebanese cucumber, peeled, cut into thin strips; 1 small carrot, coarsely grated; 1/4 red capsicum, seeded, cut into thin strips; 1/2 cup (40g) beansprouts, trimmed; 1/4 cup coriander leaves; cooking oil spray; 8 eggs; lettuce leaves, to serve; Soy dipping sauce; 2 tablespoon reduced-salt soy sauce; 1 tablespoon fish sauce; 2 teaspoon brown sugar; 2 teaspoon lemon juice

Ingredients

1 cooked chicken breast fillet or bbq chicken, shredded

1 lebanese cucumber, peeled, cut into thin strips

1 small carrot, coarsely grated

1/4 red capsicum, seeded, cut into thin strips

1/2 cup (40g) beansprouts, trimmed

1/4 cup coriander leaves

cooking oil spray

8 eggs

lettuce leaves, to serve

Soy dipping sauce

2 tablespoon reduced-salt soy sauce

1 tablespoon fish sauce

2 teaspoon brown sugar

2 teaspoon lemon juice

Method

1.Combine chicken, cucumber, carrot, capsicum, beansprouts and coriander in a large bowl.

2.To make soy dipping sauce, whisk together all ingredients. Store in four small containers.

3.Spray a frying pan with cooking oil spray and heat on medium.

4.Add two lightly beaten eggs to make a thin omelette; cook 1-2 minutes, until set. Slide onto a board; top with one-quarter of chicken mixture. Roll up and fold in ends to enclose.

5.Repeat with remaining eggs and chicken mixture to make three more rolls.

6.Cut and serve on lettuce leaves with soy dipping sauce.

If the flavour of the soy dipping sauce is too strong for your kids, you can dilute it by adding a little water.
Note

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Ingredients

Method

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