Prepare to enjoy this delicious Spinach and Feta Stuffed Chicken Breast as your next weeknight dinner. The creamy combination of spinach, feta, cream cheese and onion adds a burst of flavour to the tender chicken breast, keeping the chicken moist, tender, succulent, and full of taste. This Spinach and Feta Stuffed Chicken Breast is a must-try for all chicken lovers. Let's start cooking! Helpful Tips Avoid Overcutting:  Be careful not to cut all the way through the chicken breast when creating the pocket. If you do, simply seal the other side with an additional toothpick. Removing Chicken Tenders:  If your chicken breasts have attached tenders, you can leave them or remove them and save them for my AIRFRYER PARMESAN CHICKEN TENDERS Using Chicken Thighs:  While chicken thighs can be used, they are trickier to seal. Let it Rest:  After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making the chicken even more tender Serve it with Rice or a Greek Salad For a well-rounded and satisfying meal, consider pairing this Spinach and Feta Stuffed Chicken Breast with a side of fluffy RICE or a refreshing GREEK SALAD . The rice will soak up the delicious juices from the chicken, adding an extra layer of flavor, while the crisp and tangy Greek salad offers a fresh contrast to the creamy, cheesy filling. Leftovers This dish also makes for fantastic leftovers. Simply reheat it in the microwave, and you'll have a delicious and quick meal ready in no time, with all the flavors still perfectly intact. Spinach and Feta Stuffed Chicken Breast Serves 4 Prep 10 minutes Cooking 35 minutes INGREDIENTS Chicken: 4 medium size chicken breast fillets 2 teaspoons dried Greek oregano 1 teaspoon garlic powder 1 teaspoon onion powder sea salt and pepper, a generous amount extra virgin olive oil for frying Stuffing: 60g baby spinach, finely chopped 1 red onion, finely chopped 100g feta crumbled 150g cream cheese 1/2 cup parsley, finely chopped Juice of 1 lemon INSTRUCTIONS Preheat the Oven:  Preheat your oven to 180°C (fan-forced) / 200°C (conventional) / 400°F. Season the Chicken:  In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried oregano. Using a sharp knife, cut a pocket into the side of each chicken breast. Season both the inside and outside of the chicken breasts with the seasoning mix. Prepare the Stuffing:  In a medium bowl, combine the finely chopped spinach, red onion, crumbled feta, cream cheese, and parsley. Mix until well combined. Stuff the Chicken:  Open each seasoned chicken breast and spoon the spinach and feta mixture into the pocket. Fold the chicken breast over to enclose the filling and secure the edges with toothpicks. Sear the Chicken:  Heat a drizzle of extra virgin olive oil in an oven-safe frying pan over medium heat. Add the stuffed chicken breasts and cook for about 4 minutes on each side, or until golden brown. Bake the Chicken:  Transfer the pan to the preheated oven and bake for about 20 minutes, or until the chicken is fully cooked (larger pieces may require more time, but be careful not to overcook to avoid drying out). Cover the chicken with a piece of baking paper during baking to keep it moist. Prepare the Sides:  While the chicken is baking, optional to prepare a GREEK SALAD or cook  RICE   to serve alongside the chicken. Finish and Serve:  Once the chicken is cooked through, remove it from the oven and squeeze the juice of 1 lemon over the top. Drizzle with a bit more extra virgin olive oil and garnish with fresh parsley leaves. Allow to sit for 2-3 minutes and then serve with your prepared side dish. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube    Margaret Pahos @CreateCookShare

If you're a fan of nachos like we are, you'll quickly fall in love with this simple and delicious Sunday breakfast recipe featuring Gluten-Free Nacho Bacon and Eggs. With crispy sweet potatoes, bacon, eggs, tomatoes, onion, avocado, and Mexican spices layered together, you'll find yourself craving more with every bite! Breakfast has always been my favorite meal, especially with bacon, eggs, and sweet potatoes—an essential! These Potato Breakfast Nachos bring all these elements together in one delicious and fun dish. Instead of tortilla chips, you'll use roasted, seasoned sweet potato slices, flavored with chipotle, paprika, cumin, and sea salt for extra tastiness. Other Breakfast Ideas Gluten-free Bagel Brunch Board Ratatouille Shakshuka, gluten-free Baked Mexican Frittata with Beans Gluten-Free Cinnamon Banana on Toast Gluten-Free Tiramisu Weet-Bix Gluten-Free Nacho Bacon and Eggs Serves 4 INGREDIENTS Nachos: 500g sweet potato 8 eggs 4 whole slices of bacon, sliced into stripes 1 small red onion, sliced 8-10 cherry tomatoes, cut into quarters 1 avocado, peeled and diced Seasoning: 1 teaspoon chipotle seasoning ¼ teaspoon cumin ¼ teaspoon paprika Generous seasoning of sea salt and pepper Optional to garnish with finely chopped parsley or basil leaves and a squeeze of lime juice INSTRUCTIONS Prepare the oven and tray:  Preheat the oven to 210°C (fan-forced) / 230°C (conventional) / 450°F. Line a large baking tray with baking paper. Slice and season the sweet potato:  Using a mandolin, slice the sweet potato into thin rounds and spread them across the baking tray. Lightly spray with extra virgin olive oil and season with sea salt, pepper, paprika, cumin, and chipotle. Bake the sweet potato:  Place the tray in the oven and bake for 10 minutes or until it begins to crisp. Add bacon:  Remove the tray from the oven and arrange strips of bacon over the sweet potato. Return to the oven and bake for an additional 5 minutes. Prepare for the eggs:  Take the tray out and create small wells in the sweet potato to hold the eggs. Crack an egg into each well, season as desired, and bake for another 10 minutes or until the egg whites are set. Finish and serve:  Once ready, top with sliced red onion, tomatoes, avocado, and fresh herbs. Squeeze fresh lime juice over the top. Optional:  Add grated cheese (dairy-free option available). Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube

These Oven or Airfyer Chicken Wings with Sticky Sauce are a perfect choice for families, offering a perfect blend of texture and flavour that will surely be a hit to anyone who tries them. Not only are they gluten-free and nutritious, but their delightful crunch and sweet stickiness make them almost too good to share! Whether served as appetizers or as a main course accompanied by vegetables or rice, they are simply delicious. Let's get cooking! Other Protein-Packed Recipes Baked Meatballs and Potatoes in a Rich Tomato Sauce Asian Marinated Beef Noodle Bowl Ratatouille Shakshuka Stuffed Baked Chicken Breast Lamb Cutlets with Sage and Chickpeas Chicken Wings with Sticky Sauce, gluten-free Serves 4 Prep 10 minutes Cook 35 minutes INGREDIENTS Chicken: 1 kg chicken wings 1/3 cup rice flour 1 teaspoon sea salt 1 teaspoon pepper 1 teaspoon ground garlic To Garnish: 3 spring onions, finely sliced 1 red chilli, sliced and seeds removed if needed Fresh lime Spicy Sauce: 3 tablespoons gluten-free soy sauce or tamari sauce 2 tablespoons sweet chilli sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sesame oil INSTRUCTIONS OVEN: Preheat  the oven to 210°C (fan-forced) and line a baking tray with baking paper. Whisk  together the ingredients for the spicy sauce in a bowl and set aside. Combine  rice flour, sea salt, pepper, and ground garlic in a deep bowl. Toss the chicken wings in the flour mixture, then place them on the prepared baking tray. Spray with coconut oil or olive oil. Bake  in the preheated oven for 15 minutes. Baste  the chicken wings with the spicy sauce using a kitchen brush. Return to the oven and bake for an additional 20 minutes, or until the wings are cooked through. Serve  the chicken on a platter of leafy salad greens. Brush additional sauce over the wings and garnish with spring onions, sliced chilli, and a squeeze of fresh lime juice. Let the sauce drizzle over the leafy greens as it makes a delicious salad! Serve  with Fluffy Rice . AIRFRYER: Preheat the airfryer to 200°C. When heated place baking paper to the base of the basket to prevent sticking. Whisk  together the ingredients for the spicy sauce in a bowl and set aside. Combine  rice flour, sea salt, pepper, and ground garlic in a deep bowl. Toss the chicken wings in the flour mixture Cook the chicken wings in the air fryer so they are not touching. Cook for 10 minutes. Baste the chicken wings with the spicy sauce using a kitchen brush, then return them to the air fryer. Cook for an additional 8-10 minutes at 210°C, or until the wings are crisp and golden. Serve  the chicken on a platter of leafy salad greens. Brush additional sauce over the wings and garnish with spring onions, sliced chilli, and a squeeze of fresh lime juice. Let the sauce drizzle over the leafy greens as it makes a delicious salad! Serve  with my Fluffy Rice . Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube

Experience the comforting flavors of a classic dish with this Greek Pasta Soup, which offers a gluten-free twist. Featuring tender lamb, gluten-free pasta, and a delicious tomato broth, this meal is ideal for a cozy dining experience. Whether you desire a hearty soup or seek a simple dinner option, this recipe will quickly warm you up. Let's start cooking! When life gives you lemons, you make lemonade. But what does that have to do with Gluten-Free Greek Pasta and Lamb Soup? It's all about making the best of what you have. Let me explain. Traditionally, this Greek Pasta Soup is made with KRITHARAKI, also known as orzo pasta. If you can find gluten-free orzo, go for it! But when you can't, it's time to get creative. Enter gluten-free elbow pasta—just as delicious, and it turned out perfectly! When I originally posted a photo of this soup on Instagram (featuring a gluten-free orzo I brought back from Greece, as seen below), many of you asked for the recipe. So, here it is—a simple, comforting dish that feels like a warm hug. You might notice that we serve our soup in mugs. Why? My family and I love enjoying soup from mugs, especially while cozied up on the couch watching a movie. Other Nourishing Recipes Creamy Ravioli Soup , gluten-free Baked Meatballs and Potatoes in a Rich Tomato Sauce , gluten-free Minestrone Soup with Butter Beans , gluten-free Stuffed Baked Chicken Breast , gluten-free Lamb Cutlets with Sage and Chickpeas , gluten-free Greek Pasta and Lamb Soup, gluten-free Serves 6 Prep time: 10 minutes Cook time: 1 hour 15 minutes INGREDIENTS 6 lamb neck or forequarter chops  340g gluten-free Barilla pasta elbows 2 tbsp tomato paste  3 teaspoons sea salt Garnish: Freshly grated dairy-free parmesan cheese  Finely chopped fresh parsley or basil leaves  Instructions: Prepare the Stock: In a large, wide-based pot, add enough water to cover the lamb necks or chops by about 5 cm (2 inches) and bring to a boil. Once boiling, add the lamb pieces to the pot and skim off any impurities that rise to the surface. Cover the pot with a lid, reduce the heat to a simmer, and let it cook for 1 hour. Prepare the Lamb: After 1 hour, strain the stock to remove the lamb. Set the lamb aside to cool. Once cooled, shred the meat into small, bite-sized chunks, and reserve for later use. Flavor the Stock: Return the strained stock to the pot and bring it back to a gentle boil and add the sea salt and tomato paste. Stir until the tomato paste is fully dissolved and the stock is well combined. Cook the Pasta: Add the gluten-free pasta elbows to the stock and cook over medium heat for approximately 4 minutes. Note that gluten-free pasta may require more time than traditional wheat pasta, so adjust as needed. Finish the Soup: Add the shredded lamb back into the soup and continue cooking for an additional 10 minutes, or until the pasta is tender and cooked through (it should not be al dente but tender and silky). If the soup becomes too thick, add more boiling water as necessary to reach your desired consistency. Serve: Turn off the heat and let the soup sit for 5 minutes before serving. Ladle the soup into bowls or large mugs, and garnish with freshly grated dairy-free parmesan cheese and a sprinkle of finely chopped parsley or basil leaves. Enjoy this hearty and comforting Greek Pasta Soup with a touch of fresh herbs and cheese! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube

This is the easiest pulled pork you'll ever make! While some recipes require a long cooking time, there are those that only need a few minutes of preparation, like this Simple Spiced Pulled Pork. Just mix the spices, coat the pork with it, and bake. That's all there is to it. If you're home while it's slowly cooking, get ready for a tantalizing aroma that will fill your home. It might be tempting to open the oven, sneak a peek, or even grab a fork to taste, but I urge you to resist and exercise patience. After it's done baking, every bite will be worth the wait. You can trust me on that. This is how it all began. I came across an organic butcher at my local farmers market a few weeks ago and decided to buy a large piece of pork neck for the first time. Unsure what I would do with it, the lady suggested pulled pork. I did not own a slow cooker so the oven was the next best way to prepare this. At home, I brought together an array of spices I loved and hoped for the best. The result? My family loved this simple spiced pulled pork and cabbage dinner! When you look at the recipe, you may think this is a lot of meat to cook, I suggest you don’t worry about that as any leftovers can be turned into Pulled Pork and Slaw burgers the next day. Nothing better than cooking and the leftovers can be created into a whole new meal the following day. Spiced Pulled Pork with Red Cabbage and Apple Slaw Serves 6 Prep 10 minutes Cook INGREDIENTS Spiced Pulled Pork: 1.8-2kg pork neck 250ml water 6 celery sticks, cut in half Spice Rub: 4 tablespoons extra virgin olive oil 1 chilli, thinly sliced (optional to remove seeds) 2 teaspoons dried oregano 1 teaspoon sea salt ½ teaspoon pepper ½ teaspoon ground garlic ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon paprika To garnish: Fresh parsley leaves Lime Slaw Salad: ½ small red cabbage, shredded 2 granny smith apples, thinly sliced into sticks 1 large carrot, grated 3 green onions, sliced 1 ½ tablespoons apple cider vinegar ¼ cup extra virgin olive oil 2 tablespoons honey (optional to add toasted sesame seeds) INSTRUCTIONS Spice Preparation: In a bowl, combine all the spices, extra virgin olive oil, and chilli. Mix thoroughly and set aside. Preparing the Baking Dish: Line a deep dish with baking paper. Place celery sticks in the dish to create a bed for the pork. Pork Preparation: Pat dry the pork neck with a paper towel. Place the pork neck onto the celery sticks in the prepared dish. Pour and rub the spice and oil mixture all over the pork neck, ensuring even coverage, including the underside. Allow the juices to drip over the celery sticks. Baking Process: Pour water into the base of the dish. Cover the pork with a sheet of baking paper to prevent it from drying out. Tightly cover the dish with aluminum foil, ensuring the edges are sealed to prevent steam from escaping. Bake at 170°C (fan-forced), 190°C (conventional oven), or 375°F for 4 hours and 30 minutes. Do not lift the foil during baking, as this will allow the steam to escape. Instructions for Slaw: Dressing Preparation: In a bowl, dissolve honey into apple cider vinegar. Add extra virgin olive oil and whisk until well combined. Salad Preparation: In a serving bowl, combine all the salad ingredients. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds. Final Touches: Once the pork is cooked, transfer it to a platter. Use a fork to shred the pork into pieces. Optionally, collect some of the stock from the baking tray and pour it over the pork, or make a gravy by adding cornflour to the stock and bringing it to a boil until it thickens. Squeeze fresh lime juice over the shredded pork and garnish with parsley leaves. Serving: Serve the shredded pork with the slaw salad. (scroll further down to view images of the process and how to make the slaw)

These Chai Spiced Banana Muffins are grain-free, sugar-free, gluten-free and incredibly delicious! You'll find this one-bowl muffin recipe to be your new favorite, it is simple to prepare, moist, and flavourful. No one will notice they're so healthy! This recipe is a must-have for any kitchen. It’s a one-bowl wonder that’s as simple as it is delicious—you don’t even need a whisk (I just used a fork!). What makes this recipe truly special is the delightful blend of chai spice, hazelnut meal, and sweet banana. The flavors meld together beautifully, creating a treat that’s both comforting and enchanting. Plus, it’s ready in just 30 minutes! These muffins are also perfect for meal prepping snacks, offering a wholesome alternative to sugar-filled store-bought varieties. Enjoy them fresh or grab one on the go for a quick, satisfying bite any time of day. Chai Spiced Banana and Chocolate Muffins, gluten-free Makes 12 medium size muffins or mini bundt cakes Prep 10 minutes Cook 30 minutes INGREDIENTS Muffins: 12-hole muffin or mini bundt tray 300g mashed banana (approx. 3 large bananas) 80g hazelnut meal (or almond meal) 30 ml extra virgin olive oil 3 eggs 3 tbsp coconut flour (or gluten-free plain flour) 1 tbsp psyllium husk 1 tsp apple cider vinegar ½ tsp baking powder pinch of sea salt ½ cup dark chocolate drops (dairy-free optional) Chai Spice: ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground clove ¼ tsp ground cardamom INSTRUCTIONS Preheat the Oven:  Set your oven to 170°C for fan-forced, 190°C for conventional, or 375°F. Mix Ingredients:  In a large bowl, combine all the ingredients until well incorporated. Prepare Muffin Tin:  Lightly spray a 12-cup muffin tin with extra virgin olive oil, then evenly distribute the mixture into each muffin cup. Bake:  Place the tin in the preheated oven and bake for 25 minutes, or until golden brown. Cool and Serve:  Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool for an additional 10 minutes before serving. Tip:  These muffins are just as tasty the next day! Store them in an airtight container in the fridge, and enjoy them cold or at room temperature. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok     or YouTube Margaret Pahos @CreateCookShare

This Zucchini Slice with Feta is a delicious and versatile gluten-free dish perfect for any meal. Packed with fresh zucchini, creamy feta, and a blend of savoury seasonings, it’s an easy recipe that comes together in just 10 minutes of prep time. Whether you're looking for a light lunch, a side dish, or a snack, this slice is satisfying and nutritious. It's also gluten-free and can be made grain-free by using alternative flours. Enjoy it warm from the oven or at room temperature—either way, it’s sure to be a hit! Let's start cooking! Zucchini Slice with Feta, gluten-free Prep 10 min Cook 45 minutes INGREDIENTS 500g zucchini, grated and liquid squeezed out 200g feta, crumbled 8 eggs, whisked 3 cloves garlic, crushed 1 large brown onion, finely chopped 3 spring onions, finely chopped 3 tbsp extra virgin olive oil 4 tbsp parmesan cheese, grated 50g gluten-free self-raising flour (use coconut flour for grain-free version) 1 tsp dried greek oregano 1 tsp freshly cracked pepper INSTRUCTIONS Preheat the oven:  Set your oven to 180°C (fan-forced) or 200°C (conventional) / 400°F. Lightly grease a 30x20cm baking tin and line it with baking paper. Combine the ingredients:  In a large bowl, mix the grated zucchini, crumbled feta, whisked eggs, crushed garlic, finely chopped brown onion, spring onions, extra virgin olive oil, half of the grated parmesan cheese, gluten-free self-raising flour, dried Greek oregano, and freshly cracked pepper. Stir until everything is well combined. Prepare the baking tin:  Pour the mixture into the prepared baking tin, spreading it out evenly. Sprinkle the remaining parmesan cheese over the top. Bake the slice:  Place the tin in the preheated oven and bake for 45 minutes, or until the slice is cooked through and golden brown on top. Cool and serve:  Allow the zucchini slice to cool slightly before slicing. Enjoy warm, at room temperature, or even chilled for a refreshing snack. Margaret Pahos @CreateCookShare

Prepare these simple one-bowl gluten-free Halloumi Muffins for your weekly meal prep for school or work lunches. The combination of halloumi, zucchini, and mint creates a delicious flavour profile, while the almond meal adds a touch of sweetness reminiscent of Cypriot Flaounes. Flaounes These are small savoury buns stuffed with halloumi, raisins, and mint and garnished with sesame seeds. It is a combination that may seem unusual but works wonderfully. Unfortunately, there is a bit of work involved in making Flaounes so I’ve opted to create something with similar flavours but is much easier to whip up and cook. In fact, all you need is a grater, a bowl and a muffin tin.  Not a fan of the sweetness? If you are not a fan of combining savoury and sweet, leave out the honey or you can swap it for maple syrup if you are not a fan of honey. I’ve also written that you can add plain flour instead of coconut flour which will once again reduce that hint of sweetness. Halloumi Muffins, gluten-free Makes 10 medium size muffins Prep 10 minutes Cook 30 minutes INGREDIENTS 225g block halloumi, grated 1 large zucchini, grated (do not squeeze all the liquid out) 12 large mint leaves, chopped 4 tbs Extra Virgin Olive Oil 2 green onions, thinly sliced 2 large eggs, whisked 2 tbsp coconut flour 1 tbsp psyllium husk ½ cup almond meal ¼ tsp baking powder 1 tbs honey (optional) salt and pepper INSTRUCTIONS Combine wet ingredients:  In a bowl, whisk together the eggs, oil, and honey until well combined. Add dry ingredients:  Stir in the baking powder, salt, and psyllium husk until fully incorporated. Mix in remaining ingredients:  Gradually add the remaining ingredients, mixing thoroughly until the batter is smooth. Fill and bake:  Pour the mixture into greased or silicone muffin tins, filling each hole evenly. Bake in a preheated oven at 180°C (fan-forced) or 200°C (conventional) for 25-30 minutes. Enjoy warm, at room temperature, or straight from the fridge the next day. Margaret Pahos @CreateCookShare

Try this Spicy Butter Barbecued Corn for an irresistible smoky flavor and a touch of spice. Perfect for your next BBQ or as a side dish for any summer meal, this recipe brings out the natural sweetness of corn, enhanced by a rich, spiced butter. Let's start cooking! Spicy Butter Barbecued Corn Makes 6 Ingredients: 6 corn on the cob ¼ cup combined finely grated cheddar and parmesan cheese ¼ cup finely chopped coriander or parsley juice of 1 lime chilli flakes Butter Mixture: 2 tablespoon butter, room temperature ¼ tsp ground cumin ¼ tsp freshly ground pepper ¼ tsp ground cayenne ¼ tsp paprika ½ tsp ground garlic Instructions: Fold back the husks: Start by carefully folding back the husks from the corn cobs, but keep them attached at the base. Remove all the corn silk from the cobs. Tear a few of the husks into long strips and use them to gather the remaining husks at the base of the corn. Secure them by tying with the husk strips, creating a natural handle. Soaking: Submerge the prepared corn cobs in a bowl of cold water and let them soak for 15 minutes. This step helps prevent the husks from burning and ensures the corn stays juicy while grilling. After soaking, drain the corn and pat it dry with a clean towel. Prepare the butter: While the corn is soaking, prepare the spiced butter. In a small bowl, combine softened butter with your choice of spices—think smoked paprika, garlic powder, and a pinch of cayenne for a kick. Mix until well blended, then set aside. Grilling: Preheat your BBQ or grill to medium heat. Place the prepared corn cobs directly on the grill. Cover and cook, turning the cobs occasionally, for about 18-20 minutes. The corn is ready when the kernels are tender, and the husks are slightly charred, imparting a subtle smoky flavor. Margaret Pahos @CreateCookShare

San Choy Bau, a classic Chinese dish, that tantalizes the palate with its vibrant flavors and textures. A delicious blend of minced meat, typically pork or chicken, stir-fried with aromatic garlic, ginger, hoisin, and soy sauce, creating a sweet and savory mixture. This is then nestled into crisp lettuce cups, giving it the perfect refreshing crunch. This is a must at your next dinner party. Let's cook it together! Other Recipes You'll LOVE Thai Basil Chicken 15-minute Satay Chicken Banh Mi Rolls, gluten-free Honey Garlic Lamb Kung Pao Cauliflower Bake Pork San Choy Bau Serves 4 Prep 10 Cook 15 INGREDIENTS Filling mixture: 500g pork mince or chicken mince 1 tablespoon olive oil 1 large brown onion, diced 2 tablespoons ginger, grated 1 large garlic clove, minced 1 carrot, grated 1 red capsicum, diced 3 spring onions, sliced thinly 1 tablespoon sesame oil Sauce: 3 tablespoons hoisin sauce, gluten-free 1 tablespoon tamari soy sauce, gluten-free 1 tablespoon sweet chilli sauce 1 teaspoon corn flour mixed in 2 tablespoons ice cold water To Serve and Garnish: 8-10 large lettuce leaf cups Bean sprouts, rinsed and drained Fried noodles (Chang's gluten-free fried noodles) Long red chilli, sliced Tamari Soy Sauce, gluten-free Coriander leaves INSTRUCTIONS 1. Prepare the lettuce and sauce: Wash lettuce and spin dry, then combine the hoisin, tamari soy, sweet chili sauce, and corn flour mixture in a bowl. Whisk and set aside. 2. Cook the mince: Add to a pan the oil and mince and stir fry, breaking up the mince with a wooden spoon. Cook until golden. Next add the garlic, onion, ginger, carrot, and capsicum. Stir through and cook for a further 3 minutes before adding the sauce. Stirring through to combine well and cook until the sauce thickens and the mixture is quite dry. Remove the pan from the heat, toss through the spring onions, and drizzle over the sesame oil. 3. Serve it up! On a serving platter arrange the lettuce leaves filled with the mince mixture. Garnish with bean sprouts, fried noodles, coriander leaves, and slices of chilli. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Margaret Pahos @CreateCookShare