Asian chicken lettuce wraps

Serves 2


Gluten free


450g minced chicken breast

2 tablespoons toasted sesame oil

1 tablespoons peanut oil or garlic infused oil

1 red capsicum, de-seeded and deveined, diced

1 can sliced or diced water chestnuts, rinsed

2 tablespoons fresh ginger, grated finely

Garlic infused oil

2 baby bok choy washed and thinly sliced

2 tablespoons tamari (gluten free) or soy sauce

Green part of spring onions

1 head of iceberg lettuce.


  1. Cut iceberg head in half to form cups.
  2. Wrap lettuce loosely in paper towel and refrigerate to keep cool and crisp.
  3. Heat a medium to large frying pan, add 1 tablespoon of the sesame oil and the garlic infused oil.  
  4. Add the minced chicken breast and stirring frequently, cook chicken for about 3-5 minutes until almost cooked through.
  5. Add red capsicum and water chestnuts and cook for about another minute.
  6. Add ginger, garlic, bok choy, and tamari, and remaining sesame oil and cook for another minute, stirring gently.
  7. Turn off heat and add the green part of the spring.
  8. Using slotted spoon, remove chicken mixture into serving bowl.
  9. Spoon chicken mixture into lettuce cups.

Serving suggestion

  • Serve with chilled lettuce cups and perhaps a side of brown rice.

*Gluten free assuming all packet ingredients have been checked and are gluten free. For this recipe, tamari would also need to be used.

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