Vietnamese Chicken Lettuce Cups

Ingredients

• 400 gram chicken mince
• 2 clove crushed garlic (6g)
• 1 cm piece ginger, minced
• 1⁄2 teaspoon five spice powde
• 2 tablespoon hoisin sauce
• 2 tablespoon low sodium soy sauce (40 mL)
• 2 finely chopped seeded hot red chillies (optional)
• 4 large lettuce leaves (200g)
• 1 medium julienne cucumber (100g)
• 1 medium julienne carrot (100g)

Preparation

• Stir-fry chicken in a non-stick pan with garlic, ginger, five spice powder, hoisin and soy sauce and red pepper.
• Season with salt to taste and allow to cool.
• Prepare 4 lettuce cups in bowls.
• Divide mixture between cups.
• Garnish with salad of slice red capsicum, cucumber, carrot and celery strips and spring onions.
• Top with 2 tablespoon fruit chutney.
• Roll lettuce cup around mince and salad and eat as a sandwich.
• Low in carbohydrate, light and refreshing.
• Amount of chilli can be varied according to taste.