2 chicken breasts
1 carrot finely cut lengthways
1 leek finely cut lengthways
30 ml (2 tbsp) Peppadew® Diced Piquanté Pepper
30 ml (2 tbsp) hoisin sauce
10 round rice paper wraps
Lightly pan fry chicken breasts. Remove and cut into thin strips and mix with hoisin sauce.
Place one wrap at a time in luke warm water for approximately 15 seconds.
Dab off excess water on a kitchen towel. Spoon some of the chicken, veggies and Peppadew® Diced Piquanté Pepper and place at the bottom of the wrap.
Fold the sides and roll up firmly. Cut each one in half at a 45 degree angle.
Drizzle hoisin sauce on each plate, place wrap on plate and garnish with coriander leaves.