These are a great example of how to enjoy the meals you love while still working towards your health goals.

You might know these as Asian lettuce cups, or as Chinese lettuce wraps or even Mexican tacos – but whatever you know them as, I’m sure you’ll agree they are delicious! Super quick to make with all the ingredients required to give you and your family a not only healthy, but an absolutely delicious meal too, fuss-free and in minutes.

Lettuce cups filled with different flavoured mince, are one of those amazing and versatile dishes that is both absolutely chock full of flavour and healthy all at once. Feel free to use any mince of choice, tuna, tofu or scrambled egg. And add steamed cauliflower rice as the base in your lettuce cups, because you can never have enough veggies.

TURKEY VEGGIE LETTUCE CUPS

Prep 15 mins + cooling time | Cook 10 mins | Serves 4

2 tbs extra virgin olive oil
3 green onions (shallots), thinly sliced
2 garlic cloves, crushed
500g turkey mince
2 celery sticks, finely chopped
2 medium carrots, thickly shredded
2 tbs salt reduced soy sauce
2 baby cos lettuce, trimmed and leaves separated
Crispy fried onions

STEP 1 Heat oil in a medium frying pan over medium-high heat. Add green onions and cook, stirring, for 1 minute. Add garlic and chicken and cook, stirring to break up mince with a wooden spoon, for 3-4 minutes or until mince turns white.
STEP 2 Add celery and carrots to pan and cook, stirring often, for 2 minutes. Stir in or soy sauce and toss to combine. Remove from heat and set aside to cool slightly. Serve chicken mixture with lettuce leaves and crispy onions.

ASIAN CUCUMBER, PRAWN & CHILLI NOODLE LETTUCE CUPS

Prep 30 mins | Cook 10 mins | Serves 4

1 small Iceberg lettuce
1 packet Slendier angel hair noodles
3 Lebanese cucumbers
500g cooked medium-king prawns, peeled and deveined
1 cup bean sprouts, trimmed
1 cup coriander leaves
2/3 cup Thai basil leaves
2 green onions (shallots), trimmed and thinly sliced
1/4 cup roasted cashews, chopped
Lime wedges and sliced long red chilli, to serve

Chilli jam dressing:
1/3 cup light sweet chilli sauce
1 tsp fish sauce
1/4 cup lime juice

STEP 1 Drain and microwave Slendier angel hair noodles and set aside to dry.
STEP 2 Remove central core from the lettuce. Hold lettuce in the palm of your hand, removed core-side up, under cold running water and as the lettuce fills with water separate the leaves. Drain, dry and place lettuce leaves in a plastic bag and chill until ready to serve.
STEP 3 Using a julienne shredder or knife, shred cucumbers into long thin strips. Arrange cucumbers, prawns, bean sprouts, coriander and Thai basil on a large serving platter.
STEP 4 Place noodles and green onions into a bowl. To make dressing, combine all ingredients in a screw-top jar. Drizzle dressing over noodles and gently toss. Serve prawn salad with noodle mixture, lettuce cups, cashews and lime wedges.

CHINESE LETTUCE CUPS

Prep 15 mins | Cook 10 mins | Serves 4

2 baby cos lettuce or iceberg lettuce
½ cup hoisin sauce
2 tbs oyster sauce
1 tbs light sweet chilli sauce
1 tsp sesame oil
1 tbs extra virgin olive oil
1 small brown onion, finely chopped
3cm piece ginger, peeled, grated
2 garlic cloves, crushed
500g turkey mince
1 carrot, grated
3 spring onions, thinly sliced diagonally
1 cup bean sprouts, trimmed
2 small red chillies, thinly sliced diagonally
1 cup fresh coriander sprigs, to garnish
1/4 cup roasted cashews, chopped

STEP 1 Place lettuce into a large bowl and cover with cold water. Place in refrigerator until required.
STEP 2 Combine hoisin, oyster and chilli sauces with sesame oil. Heat oil in a wok or frying pan over medium-high heat. Add onion, ginger and garlic. Stir fry for 2 minutes or until softened. Add mince and stir fry for 5 minutes or until browned and cooked through. Add carrot and capsicum. Cover and cook for 2 minutes. Add spring onion and sauce. Stir fry for 2 minutes or until heated through.
STEP 3 Drain lettuce. Separate leaves and place onto a platter. Fill each with mince mixture. Top with bean sprouts, noodles, chilli and coriander. Serve immediately.

MEXICAN TACO LETTUCE CUPS

Prep 15 mins | Cook 10 mins | Serves 4

1 head butter lettuce
1 tbs extra virgin olive oil
500g turkey or pork mince
1 cup salsa
1 can diced green chillies
1 tbsp taco seasoning
1 can corn Kernels, drained
1 can black beans, drained and rinsed
2 tbsp chopped fresh cilantro leaves
Sea salt and ground pepper to taste
¼ shredded light cheddar or mozzarella cheese
¼ cup Greek Chobani plain yoghurt to dollop on top

STEP 1 Heat olive oil in a large skillet over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
STEP 2 Stir in salsa, green chiles and taco seasoning until heated through, about 2-3 minutes. Stir in corn, beans and cilantro until well combined; season with salt and pepper, to taste.
STEP 3 To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style, garnished with cheese and sour cream, if desired.