Salt and pepper
1 tbsp sunflower oil
200g cooked and pulled chicken
Spicy Thai Barbecue Sauce, as required
4 Mini corn – cooked and quartered
1 small sweet red pepper – sliced into thin strips
Fresh coriander leaves - chopped
- With a fork beat the eggs well in a small bowl with a little salt and pepper.
- Heat a small a small frying pan over a medium heat and add the oil.
- Reduce to a low heat and pour in a ¼ of the egg mixture. Move the pan around to spread the egg evenly. Cook gently until browned on the lightly underside and set on top.
- With a spatula carefully remove the omelette from the pan and put on a plate in a warming over. Repeat this process to make the remaining 3 omelettes.
- Take the first of the omelettes and arrange on it ¼ of the pulled chicken, a generous slug of chilli sauce, 4 pieces of mini corn, a few slices of pepper and a generous scattering of the chopped coriander leaves.
- Roll the omelette then repeat for the other 3 omelettes.
These can be served whole, cut in two or even in small slices as an appetizer. Accompany with extra chilli sauce for dipping.
Thailand is the most popular destination in the world for British gap year holiday-makers, according to ABTA, the travel association.