This is basically a combination of two sets of leftovers: the ingredients from summer rolls, and grilled chicken thighs with Indonesian marinade. But I liked the combo enough to have both for breakfast today and lunch yesterday, so it definitely works.
Cooked vermicelli noodles
pieces of butterhead lettuce
Grilled chicken thighs, cooked in Indonesian marinade
In one lettuce cup, put in a bit of rice noodle, carrot and celery. Sprinkle with soy sauce and fish sauce. Add 1/2 of a cooked chicken thigh and eat as a lettuce wrap. Two per serving.