A simple spin on the old classic. Quick to make and packed with great nutritious ingredients.

Serves 4


  • 1 large iceberg lettuce
  • 2 teaspoons vegetable oil
  • 3 green onions (shallots), finely sliced
  • 2 teaspoons grated fresh ginger
  • 500g chicken mince
  • 1.5 tablespoons coconut amino sauce
  • 1.5 tablespoon tamari sauce
  • 1 teaspoon sesame oil
  • 230g fresh bean sprouts, chopped
  • 2 tablespoons chopped coriander leaves


  1. Select six lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.
  2. Heat oil in a wok on high. Stir-fry green onion and ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add coconut amino, tamari sauce, sesame oil and bean sprouts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through coriander.
  3. Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf and serve.