Chilli Chicken Lettuce Wraps

Chilli Chicken Lettuce Wraps

Looking for a healthy dinner during the week? We’ve got you covered! Healthy doesn’t have to be boring. The (almost) Keto friendly meal.

Served in fresh lettuce cups or with rice/quinoa.

Serves: 3


  • 500 grams mince chicken (or tofu for vegetarians)
  • 1 x diced carrot
  • 1 x diced onion
  • ¼ tin bamboo shoots sliced
  • ¼ tin water chestnuts sliced
  • Handful of dried shitake mushrooms
  • ½ bulb of garlic crushed
  • 1 TB minced ginger
  • 1 x bunch of spring onions chopped
  • Soy sauce
  • Oyster sauce (or vegetarian oyster sauce for vegetarians)
  • White pepper
  • 2 Tsp Cornflour
  • Chinese cooking wine (optional)
  • Olive oil
  • Chinese Chilli Oil


  1. Hydrate the dried shitake mushrooms in hot water until soft and slice
  2. Heat olive oil in a saucepan over medium high heat. Add garlic, onion, ginger and cook until tender
  3. Add mince chicken and cook until golden brown. Stir in diced carrot, bamboo shoots, water chestnuts, shitake mushrooms, soy and oyster sauce, white pepper, small splash of Chinese cooking wine. Adjust the soy and oyster sauce to your liking
  4. Stir in 2 Tsp of cornflour with 2 TB of water and add to the mixture to thicken the sauce from the chicken juices
  5. Add in a few Tsp of our Chinese Chilli oil and sprinkle with some chopped spring onions as garnish
  6. To serve, spoon several chicken mixture into the center of a lettuce leaf, taco-style or serve with quinoa and rice

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