Step 1: Preheat oven to 180C (160C fan forced).
Step 2: Place wrappers on a flat surface and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
Step 3: Place water in a large deep frying pan to 3/4 full.
Step 4: Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
Step 5: Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
Step 6: Drain stock from chicken, shred chicken.
Step 7: Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
Step 8: Whisk the juice and sauces and add to salad.
Step 9: Spoon chicken mixture into cups and top with chilli and extra coriander and serve.
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