Instructions
Step 1
Combine vinegar, sugar and mustard seeds in a small saucepan. Bring to a gentle boil, reduce heat and cook until sugar has dissolved. Remove from heat. Add cucumber to saucepan and allow mixture to cool completely.
Step 2
Combine chicken, Five Tastes Curry Paste and kaffir lime leaf in a bowl to marinate. Meanwhile, heat a grill plate over high heat. Spray roti breads with oil and heat for 1-2 minutes on each side until warm and slightly grilled. Remove and keep warm.
Step 3
Reduce heat to medium-low and heat oil. Add thigh fillets and cook for 5-6 minutes on each side or until cooked through. Remove and rest for 5-10 minutes.
Step 4
Drain cucumber and thinly slice chicken.
Step 5
To assemble, divide cucumber, coriander, shredded lettuce, spring onions, carrot and chicken between roti breads. Roll up and cut each into 4 pieces or desired size.