Lettuce Wrapped Chicken Fajitas


Lettuce Wrapped Chicken Fajitas :


  • 2 garlic cloves, crushed
  • 2 coriander roots (from a bunch of fresh coriander), finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice
  • 600g skinless chicken breast fillets, trimmed of excess fat, sliced
  • 2 small red onions, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2 teaspoons olive oil
  • Large leaves from 1 butter lettuce
  • 1 roughly chopped avocado
  • 1/3 cup good-quality salsa
  • Lime wedges, to serve


  • Step 1 – Place garlic, coriander, Worcestershire sauce and 1 tablespoon of the lime juice in a bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes.
  • Step 2 – Combine onion, capsicum, olive oil and remaining lime juice in a bowl.
  • Step 3 – Heat a lightly oiled chargrill over medium-high heat. When hot, cook chicken and vegetables, in batches, for 4-5 minutes until chicken is cooked through, turning to brown all over.
  • Step 4 – Serve the chicken mixture with the lettuce leaves, avocado, salsa and lime wedges, for people to assemble themselves at the table.

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Thai Chicken Lettuce Cups With Avocado & Lime


Thai Chicken Lettuce Cups With Avocado & Lime :


  • 50g Chang’s rice vermicelli noodles
  • 1 1/2 teaspoons Coles brand cornflour
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 small (75g) carrot, peeled, cut into matchstick-size strips
  • 4 cm-piece (20g) fresh ginger, peeled, finely chopped
  • 3 cloves garlic, crushed
  • 1 (14g) fresh loose long red chilli, finely chopped
  • 400g Coles chicken mince
  • 1 1/2 tablespoons Coles brand oyster sauce
  • 1 1/2 tablespoons Maggi fish sauce
  • 40g fresh bean sprouts
  • 12 cos lettuce leaves (about 1/2 lettuce)
  • 1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
  • 1/2 lime, cut into 4 thin wedges


  • Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
  • Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
  • Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.

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