Banh mi lettuce wrap with chicken

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Preparation time: 15 minutes
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Cook time: 10 minutes
Olymel Banh mi lettuce wrap with chicken


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. 

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