Paradise Chicken Lettuce Cups

Fresh and vibrant, these gluten free style tacos are delicious parcels of goodness.

Let’s prep

  • 6 medium sized iceberg lettuce leaves
  • 1 pack Santa Rosa shredded chicken
  • Half pineapple sliced OR 2 ripe mangoes sliced
  • 1 cup red cabbage finely shredded
  • 4 spring onions finely sliced
  • ½ cup bean sprouts
  • ½ cup toasted OR fresh coconut shavings
  • ½ cup fresh coriander
  • ½ cup mint leaves
  • 4 limes cut in half

Let’s cook

  1. In a bowl put the chicken, pineapple or mango, red cabbage, spring onions, bean sprouts and half of the fresh herbs.
  2. Add half the dressing and toss.
  3. Pull apart the iceberg lettuce and choose six leaves as cups.
  4. Divide the chicken mixture evenly into each one.

Let’s serve

Finish with the remaining fresh herbs and a wedge of lime. Serve with a side of extra dressing and the coconut shavings.


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