Chicken & Salad Omelette Rolls with Avocado & Lemongrass

Cook Chicken Filling:

Heat oil in a non-stick fry pan over medium-high heat. Add chicken mince, using a wooden spoon to break up as you stir. Add ¹⁄₂ the soy sauce and lemongrass and cook for 4-5 minutes, until browned and cooked through. Set mince aside in a bowl and wipe out pan.

Prepare Remaining Ingredients:

Meanwhile, crack eggs into a bowl and whisk until smooth. Season with salt and pepper. Pick coriander and mint leaves and roughly chop (discarding stems). Trim cucumber and cut into thin strips.

Cook Omelettes:

Heat oil in a non-stick fry pan over medium heat. Add ¹⁄₄ cup of the egg into pan and swirl to cover base. Cook for 2 minutes or until just set. Transfer to a plate. Repeat to make 3 more omelettes.

Make Omelette Rolls:

Cut the avocado in half, scoop out the flesh (using a spoon) and thinly slice. Top each omelette with coleslaw, cucumber, chicken mince mix, avocado slices, mint and coriander (to taste). Carefully roll up to enclose the filling. Repeat with each omelette.

You Plate It:

In a small bowl combine sweet chili sauce and remaining soy sauce. Cut the omelette rolls as desired to serve, with the soy and sweet chili mix on the side.