Fresh, crunchy and full of flavour, these healthy Chicken & Quinoa San Choi Bao are a lighter take on the classic Chinese favourite. Swapping some of the mince for protein-rich quinoa creates a satisfying meal that’s naturally gluten-free (when using gluten-free tamari), lower in saturated fat and packed with fibre.

San choi bao literally means “lettuce wrap” and has become a favourite in Australian kitchens thanks to its combination of savoury mince, crisp lettuce cups and vibrant Asian flavours. I love serving these for casual entertaining, weeknight dinners or as part of a Christmas or Boxing Day spread when there’s leftover roast chicken or turkey to use up.

The addition of quinoa transforms this traditional recipe into a more nourishing meal. Quinoa isn’t actually a grain—it’s an ancient seed that’s naturally gluten-free and one of the few plant foods containing all nine essential amino acids. Combined with lean chicken mince, it provides sustained energy and a satisfying protein boost.

Why you’ll love this recipe

• Ready in around 30 minutes
• High in protein
• Naturally gluten-free
• Great for meal prep
• Perfect for entertaining
• Family-friendly
• Excellent way to use leftover roast chicken or turkey

Health benefits

Chicken

Lean chicken mince provides quality protein to support muscle maintenance, immune function and satiety while remaining relatively low in saturated fat.

Quinoa

Quinoa is one of my favourite pantry staples. Rich in fibre, magnesium, iron and complete protein, it adds wonderful texture while helping to keep you fuller for longer. You might also like All you need to know about plant proteins.

Fresh Herbs

Mint, coriander and spring onions brighten the dish while contributing antioxidants and beneficial plant compounds.

Lettuce Cups

Instead of refined wrappers, crisp iceberg or cos lettuce provides crunch, freshness and hydration with very few kilojoules.

Chef’s Tips

• Rinse quinoa thoroughly before cooking to remove any natural bitterness.
• Cook the quinoa ahead of time to make this a true 15-minute dinner.
• Butter lettuce, iceberg or baby cos all work beautifully.
• Add finely diced mushrooms for extra vegetables and umami.
• Leftovers make a fantastic next-day lunch.

Variations

Turkey San Choi Bao

This recipe is equally delicious using leftover Christmas turkey. In fact, it’s one of my favourite Boxing Day meals.

Vegetarian Version

Replace the chicken with crumbled tempeh or finely diced mushrooms and add chopped water chestnuts for crunch.

Extra Vegetables

Try adding:

• grated carrot
• zucchini
• shiitake mushrooms
• finely shredded wombok
• water chestnuts
• snow peas

Frequently Asked Questions

Can I make san choi bao ahead of time?

Yes. Prepare the filling a day in advance and simply reheat before serving with freshly washed lettuce cups.

Can I freeze the filling?

Absolutely. Freeze for up to three months and thaw overnight in the refrigerator.

Is quinoa healthier than rice?

Quinoa generally contains more protein, fibre and minerals than white rice, making it an excellent choice for boosting the nutritional value of many dishes.

You might also like: Turkey San choi bao

Chicken quinoa san choi bao

Recipe by Samantha Gowing

• Total Time35 minutes
• Yield16 lettuce cups 1x
• DietGluten Free

Healthy chicken and quinoa san choi bao packed with lean protein, fresh herbs and Asian flavours. A quick gluten-free dinner ready in under 30 minutes.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Scale 1/2x1x2x3x

700 grams organic chicken mince

300 grams quinoa, rinsed well

1 x 375 gram can water chestnuts, drained, roughly chopped

1 med-large knob ginger, peeled, finely chopped

2 med hot chillies, chopped

100 ml tamari

50 ml honey as desired

50ml macadamia nut oil

20 ml sesame oil

1 tbsp potato flour (glutenfree)

16 lettuce cups

5 sprigs coriander

Julienne carrot and capsicum strips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly rinse the quinoa under cold running water to remove its natural bitterness. Place in a saucepan with 1½ cups water, bring to the boil, then reduce to a gentle simmer. Cover and cook for 12–15 minutes, or until the water has been absorbed. Remove from the heat and stand, covered, for 5 minutes before fluffing with a fork.
2. Heat the oil in a large wok or frying pan over medium-high heat. Add the chicken mince, chilli and ginger, breaking up the mince with a wooden spoon as it cooks. Stir-fry for 4–5 minutes until the chicken is lightly browned and cooked through.
3. Stir in the cooked quinoa, tamari and maple syrup, tossing well to coat the mince evenly.
4. In a small bowl, combine the potato flour with 2 tablespoons of cold water to make a smooth slurry. Pour into the wok and stir continuously for 1–2 minutes until the sauce lightly thickens and coats the filling. Taste and adjust the seasoning if needed.
5. Spoon the warm chicken and quinoa mixture into crisp, washed lettuce cups.
6. Garnish generously with grated carrot, finely sliced spring onion (shallot), diced red capsicum and fresh coriander.
7. Serve immediately with lime wedges and sweet chilli sauce on the side for guests to add to taste.

Notes

For extra crunch and authentic texture, add a handful of finely diced water chestnuts or chopped roasted peanuts just before serving. Leftover filling also makes a delicious salad topper or can be served over steamed brown rice the next day.

Storage: Store the filling separately from the lettuce cups in an airtight container for up to three days in the refrigerator. Reheat gently before serving.

---

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Chicken
• Method: Stir fry
• Cuisine: Modern Chinese