Coconut Turmeric Chicken Lettuce Wraps

Fresh, colourful vegies, vibrant herbs and perfectly marinated roast chicken – these lettuce cups are too good to miss out on! Serve them banquet-style at your next dinner party so everyone can help themselves or as an easy midweek meal… the kids will love them, too! So good you won’t even need conversation.


Coconut Turmeric Chicken Lettuce Wraps

15 minutes
35 minutes

800g (1.76 lb) chicken thigh fillets, cut into bite-sized pieces

1 bottle Marion’s Kitchen Balinese Coconut Turmeric Marinade (go to where to buy to find a store) or try my homemade Coconut Turmeric Marinade recipe here

3 spring onions (scallions)

1 cucumber, julienned in fine strips

1 cup finely sliced purple cabbage

Asian herbs e.g. coriander (cilantro), mint and or Thai basil

lettuce leaves, to serve

sliced red chilli, to serve

lime wedges, to serve

  • Step 1

    Preheat the oven to 180°C/360°F.

  • Step 2

    Combine the chicken with the Balinese Coconut Turmeric Marinade. Pour out onto a tray lined with foil. Spread the chicken out. Cook in the oven for 30 minutes or until the chicken is cooked through and starting to char at the edges.

  • Step 3

    To make the curly spring onions, trim each stem and finely sliced them into fine strips. Soak in cold water for 10 minutes and they will curl up (totally optional…otherwise just finely slice).

  • Step 4

    To serve, place the warm chicken, cucumber, cabbage, herbs, lettuce, chilli and lime on a serving platter or board. Everyone can help themselves to make lettuce cups with the ingredients.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

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