Thai Chicken Lettuce Wraps Recipe
Thai chicken lettuce cups are perfect for children to fill up with their favourite vegetables.
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Servings: 5
Calories: 320kcal
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Ingredients
- 1 tbsp coconut oil
- 1 red onion
- 1 tbsp ground ginger crushed
- 2 cloves garlic minced crushed
- chilli powder to taste
- 500 g ground/minced chicken
- 250 ml coconut cream
- 1 red capsicum/bell pepper
- 1 yellow capsicum/bell pepper
- 100 g carrots fined sliced
- 1/2 broccoli cut into tiny florets
- 1 cup bok choy chopped
- 50 g desiccated/shredded coconut unsweetened
- 3 tbsp lime juice
- 1 lettuce leaves to serve
Instructions
- Heat the coconut oil in a saucepan and fry the red onion, garlic, ginger and chilli flakes until cooked but not browned.
- Add the chicken, stirring to ensure it cooks thoroughly.
- Once the chicken is thoroughly cooked, add the prepared vegetables and coconut cream.
- Simmer and stir gently or 5 minutes. Add the desiccated coconut to thicken the sauce.
- Remove from the heat and add the lime juice.
- Serve the Thai chicken in a large dish on the table, with a plate of large lettuce leaves (cups) and your selection of extra raw vegetables.
- To asemble, place a spoon of the thai chicken mixture on the lettuce cup, add more vegetables, roll up the best you can. Go back for more.
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Nutrition
Serving: 1serveCalories: 320kcalCarbohydrates: 10.6gProtein: 22.9gFat: 21gFiber: 3.4gSugar: 5.3g