Lemongrass chicken lettuce cups

Mince is a great economical ingredient to have on hand and these lemongrass chicken lettuce cups filled with plenty of fresh, fibre-filled ingredients combine to create a tasty gluten-free dinner.

By Nici Wickes
  • 30 mins cooking
  • Serves 2
  • Print


  • 4 boneless skinless chicken thighs, minced
  • 2 tablespoon lemongrass, finely diced
  • 2 kaffir lime leaves, shredded
  • 1 tablespoon fish sauce
  • 1 heaped teaspoon brown sugar (optional)
  • 1 red chilli, sliced
  • 1/4 teaspoon sea salt
  • 2 tablespoon cooking oil
  • 1 buttercrunch lettuce
  • 2 limes, quartered, to serve
  • 6 cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • small handful of mung bean sprouts
  • small handful each of fresh coriander and mint
  • 2 teaspoon sesame seeds


  • 1
    Mix the chicken mince, lemongrass, kaffir leaves, fish sauce, brown sugar, chilli and salt together. Put the oil in a nonstick pan and fry the mixture until it begins to caramelise.
  • 2
    Serve alongside the lettuce cups and other condiments. This way, everyone gets to help themselves and personalise their own little green package. I cram lots of mung beans and herbs into mine!


  • This is a great way to get plenty of fresh, fibre-filled ingredients into your diet, which of course keeps us healthy, and ahem, regular.

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