VIETNAMESE CHICKEN LETTUCE CUPS

Prep time:
10 minutes
Cooking time:
20 minutes
Serves4 Energy (kCal)193.8
Protein20.6g Carbohydrates6.5g
Total Sugars5.8g Fat8.8g
Sat Fat2.6g Fibre3.2g
Sodium954.9g
Phase: Active 2,Active 1,Maintenance,
Dietary Requirements: Paleo,

INGREDIENTS

  • 400 gram chicken mince
  • 2 clove crushed garlic (6g)
  • 1 cm piece ginger, minced
  • 1⁄2 teaspoon five spice powder
  • 2 tablespoon hoisin sauce
  • 2 tablespoon low sodium soy sauce (40 mL)
  • 2 finely chopped seeded hot red chillies (optional)
  • 4 large lettuce leaves (200g)
  • 1 medium julienne cucumber (100g)
  • 1 medium julienne carrot (100g)

Preparation

  • Stir-fry chicken in a non-stick pan with garlic, ginger, five spice powder, hoisin and soy sauce and red pepper.
  • Season with salt to taste and allow to cool.
  • Prepare 4 lettuce cups in bowls.
  • Divide mixture between cups.
  • Garnish with salad of slice red capsicum, cucumber, carrot and celery strips and spring onions.
  • Top with 2 tablespoon fruit chutney.
  • Roll lettuce cup around mince and salad and eat as a sandwich.
  • Low in carbohydrate, light and refreshing.
  • Amount of chilli can be varied according to taste.

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.
x