Cut chicken thigh fillets into 2cm cubes. Heat 1 tbls of sunflower oil or ghee in a saucepan. Add diced chicken and seal.
Next add Ozganics Butter Chicken Curry Sauce and simmer gently until the chicken is cooked through and the sauce has thickened slightly.
Bring medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes
Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on a wet towel and place shredded Chicken, a handful of noodles, basil, mint, coriander, lettuce and carrot in a row across the centre, leaving about 5cm of the wrapper uncovered on each side