Chicken Omelettes With Dipping Sauce

• 1 None rotisserie chicken breast, shredded
• 1 None small cucumber, peeled, cut into thin strips
• 1 None small carrot, peeled, coarsely grated
• 1/4 None red bell pepper, seeded, cut into thin strips
• 1.5 oz bean sprouts
• 2 tbsp fresh cilantro leaves
• None None Dipping Sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 2 tsp lemon juice
• 8 None eggs
• None None lettuce leaves, to serve

1. For the filling, combine chicken, cucumber, carrot, pepper, bean sprouts and cilantro. Season.
2. To make the dipping sauce, whisk together soy sauce, fish sauce, brown sugar and lemon juice. Transfer to four small serving bowls.
3. Lightly coat a frying pan with oil. Place over medium heat. Working with 2 eggs at a time, lightly beat eggs in a bowl. Season. Pour into hot pan to make a thin omelette. Cook for 1-2 mins, until set. Slide onto a cutting board and top with 1/4 of the chicken filling. Roll up to enclose filling. Repeat with remaining eggs and chicken mixture.
4. Halve omelettes. Serve on lettuce leaves with dipping sauce.

rotisserie chicken, cucumber, carrot, red bell pepper, bean sprouts, cilantro, dipping sauce, soy sauce, fish sauce, brown sugar, lemon juice, eggs, lettuce leaves

Taken from recipes-plus.com/api/v2.0/recipes/27746 (may not work)