Chicken Lettuce Wrap

This picture shows a variation on the chicken lettuce wrap



100g lean Chicken mince

1 clove Garlic, minced

1 Shallot, halved and sliced diagonally - save some for the dipping sauce

½ tsp Paprika

½ tsp Cumin

1 cup Lettuce finely sliced

2 whole Lettuce leaves



Dipping Sauce

1 red Chili, de-seeded and chopped finely

2cm  Shallot, chopped

1 Tbsp wheatless Tamari OR Braggs Liquid Aminos ('soy')

1 Tbsp white Vinegar


  1. Place chicken mince, garlic, shallot, chili, paprika, cumin, sliced lettuce, salt and pepper in a bowl and mix together thoroughly
  2. Form into 2 equal sized balls
  3. Dry fry in Teflon pan on medium heat, turning to brown all sides
  4. Remove from heat, cool
  5. In the meantime make the dipping sauce. Combine the ingredients in a small bowl
  6. Now get back to the chicken. Wrap each cooled ball in a raw lettuce leaf. Secure with toothpicks
  7. Serve warm with the dipping sauce


NOTE: instead of making balls, the minced chicken, garlic, shallot, paprika and cumin can be dry fried in a Teflon pan and served in lettuce cups as pictured above