Project Description



For the chicken balls
500g chicken mince
1 thumb ginger, grated
2 cloves garlic, minced
1 red chili, chopped
zest of ½ lime
1 tbsp sesame seeds, toasted
½ tsp sesame seed oil
2 shakes fish sauce
2 tbsp soy sauce
Salt and pepper for seasoning
2 tbsp coconut oil

For the salad wrap
10 butter lettuce leaves
½ cucumber, peeled and shaved
2 carrots, peeled and shaved
4 spring onions, finely sliced
1 handful coriander
1 handful basil leaves

For the dipping sauce
3 tbsp sweet chili sauce
2 tbsp soy sauce
good squeeze lime/lemon juice
1 spring onion, finely sliced
a little chopped coriander

  • Feeds 3 hungry people, 4 not so hungry
  • 40 Minutes
  • Super mega easy


  1. Combine the chicken mince, ginger, garlic, chili, lime zest, sesame seeds, sesame seed oil, fish sauce and soy sauce and season lightly with salt and pepper. Mix well. Shape the mixture into small balls and set aside.
  2. Heat a frying pan with the coconut oil and add the meatballs (make sure not to overcrowd the pan and give them space to get a beautiful colour). Once cooked, remove from pan and repeat with the remaining mixture.
  3. To make the sauce, combine the sweet chilli, soy sauce, lime/lemon juice, spring onion and coriander and mix well.
  4. Now layer your wraps: on top of your lettuce leaf place a few cucumber and carrot shavings, spring onion slices, a few basil leaves and some coriander. Fold over the lettuce, roll it up and place in a small bowl. Dip your wrap into the sauce and go straight to foodie heaven!
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