Instructions: Separate the lettuce leaves and wash. Chill to keep crisp.

In a saucepan over a medium heat with the olive oil, fry the garlic, spring onions, coriander root and ginger for a few minutes until soft. Add the chicken and continue to cook for a few more minutes until the meat is soft.

Do not overcook.

Add the sesame oil, soy sauce, chilli powder, coriander and mint leaves and lemon juice. Cook for a few more minutes.

Remove the lettuce leaves from the refrigerator. Spoon a little of the meat mixture into each leaf. Top with coriander leaves and sliced chillies.

Leftovers: Mixture may be thickened with a little cornflour and used with noodles as a ragu.

Handy Hint: Best to use minced chicken thigh meat.

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