Thai chicken wraps with nam jihm dressing

Ingredients

• 1 small Chicken breast, cooked and cut into small dice
• 2 tbsp Fish Sauce
• 1 tbsp coriander leaves
• 1 tbsp deep fried Shallots
• 1 tbsp roasted Peanuts
• 1 tbsp roasted Coconut
• 1 small bird's eye chilli, chopped
• 1 tbsp mint leaves, roughly torn

For the Nam Jihm Dressing:

• 1 bird's eye chilli
• 5 red chillies, seeded and chopped
• 2cm knob Ginger, finely chopped
• handfuls Coriander, including roots
• 4 clove Garlic
• pinch of Salt
• juice of 6 limes
• 60g Palm sugar
• Fish Sauce, to taste

To serve:

• 4 betal leaves, iceberg wedges or gem Lettuce
• 100g Thai rice, dry roasted until golden then grind to powder