Banh mi lettuce wrap with chicken

Ingredients

Metric

Imperial

450 g	1 lb	fully cooked Olymel chicken strips
1	1	carrot, julienned
30 ml	2 tbsp	rice vinegar
15 ml	1 tbsp	mirin
30 ml	2 tbsp	canola oil
30 ml	2 tbsp	fresh chopped ginger
15 ml	1 tbsp	garlic purée
125 ml	1/2 cup	hoisin sauce
15 ml	1 tbsp	lime juice
8	8	leaves of curly, romaine or Boston lettuce
1/2	1/2	cucumber, cut into thin strips
125 ml	1/2 cup	cilantro leaves

Preheat the oven to 200°C (400°F).
Place the carrot, the vinegar and the mirin in a bowl, mix well and let macerate at least 15 minutes.
In a bowl, mix the fully cookedchicken strips, oil, ginger, garlic, hoisin sauce and lime juice. Put it all on an ovenproof dish lined with parchment paper and cook for 10 minutes.
Top the lettuce leaves with the chicken and its sauce, marinated carrots, the cucumber and the coriander. Roll it all up and serve immediately.