• low fat 2.94g 2.94%
  • low sat fat 0.54g 0.54%
  • low salt 43.17mg 0.04%
  • low sugar 0.44g 0.44%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. In a wok or large frypan cook the garlic in canola oil on medium heat until lightly coloured
  2. Add the chicken mince and turn up the heat to high.
  3. Cook the chicken mince for 3 minutes. Stir constantly to avoid clumps forming.
  4. Lower the heat and add the mushrooms and corn.
  5. Cook for a further 2 minutes.
  6. Drain off excess liquid and return to the heat.
  7. Add the kecup manis and basil.  Cook over a low heat for a further 3 minutes.
  8. Break lettuce into individual leaves to form the cups. Trim with scissors into even portion size. Wash well and dry using a clean towel or in a salad spinner.
  9. Spoon chicken mixture into lettuce cups.
  10. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
229.43g
100.00g
Energy (kJ)
489.64kJ
213.42kJ
Protein (g)
10.28g
4.48g
Total fat (g)
6.75g
2.94g
- Saturated fat (g)
1.24g
0.54g
- Polyunsaturated fat (g)
1.31g
0.57g
- Monounsaturated fat (g)
3.23g
1.41g
Cholesterol (mg)
37.50mg
16.35mg
Carbohydrate-available (g)
2.45g
1.07g
CarbohydrateSE (g)
2.35g
1.02g
- Sugars (g)
1.00g
0.44g
Water (g)
203.85g
88.85g
Dietary fibre (g)
3.15g
1.37g
Thiamin (mg)
0.08mg
0.04mg
Riboflavin (mg)
0.13mg
0.06mg
Niacin (mg)
2.85mg
1.24mg
Niacin equivalents (mg)
4.90mg
2.14mg
Vitamin C (mg)
7.30mg
3.18mg
Total folate (ug)
8.88ug
3.87ug
Total vitamin A equivalents (ug)
53.84ug
23.47ug
Retinol (ug)
11.67ug
5.09ug
Beta carotene equivalents (ug)
249.60ug
108.79ug
Sodium (mg)
99.05mg
43.17mg
Potassium (mg)
509.45mg
222.05mg
Magnesium (mg)
30.94mg
13.49mg
Calcium (mg)
36.88mg
16.07mg
Phosphorus (mg)
146.40mg
63.81mg
Iron (mg)
1.50mg
0.65mg
Zinc (mg)
1.00mg
0.44mg

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