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Chicken Lettuce Wraps

Dinner · Asian-Inspired · Serves 2–3

Chicken Low Carb Asian-Inspired

Ingredients

Chicken Mix
  • Ground Chicken¾ lb
  • Mayonnaise2 tbsp
  • Sriracha or Gochujang1 splash
  • Lemon Juice½ lemon
  • Black Pepper1 pinch
  • Anchovy, mashed1
  • Jalapeño, finely chopped½
  • Fresh Ginger, finely chopped½ tbsp
  • Turmeric, finely chopped (fresh)1 tsp
  • Shallot, finely chopped½
  • Garlic Cloves, finely chopped2
  • Roasted Cashews, finely chopped¼ cup
To Serve
  • Cabbage Leaves (small cups)3–4
  • Spicy Mayonnaiseto taste
  • Fresh Basilto taste

Method

  1. Mix the chicken. In a large bowl, combine the ground chicken, mayonnaise, sriracha or gochujang, lemon juice, and black pepper. Add the mashed anchovy, and finely chopped jalapeño, ginger, turmeric, shallot, and garlic. Mix well until everything is evenly incorporated.
  2. Cook. Cook the chicken mixture in a skillet over medium heat or in an air fryer, stirring frequently, until almost fully cooked through.
  3. Add cashews and finish. Add the finely chopped roasted cashews to the chicken and continue cooking until fully done. The cashews add crunch and nutty flavour.
  4. Assemble and serve. Spoon the chicken mixture into 3–4 small cabbage leaf cups. Top each with a drizzle of spicy mayonnaise and torn fresh basil. Serve immediately.
💡 The anchovy disappears but adds a deep savoury backbone. Fresh turmeric (not powder) is listed — if using dried, reduce to ¼ tsp. The cabbage cups should be small and cup-shaped; separate the outer leaves from a small head and choose the best formed ones. These are best eaten right away before the cabbage softens.