1. Boil chicken breast and flake. Set aside chicken breast.
2. Wash lettuce baguio and refrigerate to make it more crispy
3. Mix together carrots, red & green bell pepper, tomatoes and onions.
4. Cut molo wrapper into strips and deep fry. Drain in paper napkin.
5. Mix all the vegetables and top with chicken breast and crispy molo wrapper.
6. Pour dressing and serve.