Sweet chilli salmon lettuce wraps

Light, simple and three of your five-a-day, these clever lettuce cups are the perfect carrier for flaked sweet chilli salmon and thin slices of radish and carrot

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 403
  • fat 21g
  • saturates 4g
  • carbs 13g
  • sugars 0g
  • fibre 4g
  • protein 38g
  • salt 1.2g


  • 2 tbsp reduced-sugar sweet chilli sauce sauce (see tip, below)
  • 1 lime, juiced
  • 2 tsp reduced-salt soy sauce or wheat-free tamari
  • 2 salmon fillets
  • 1 carrot, finely sliced
  • ½ daikon radish, halved and finely sliced
  • 100g radishes, finely sliced
  • small handful of coriander, finely chopped
  • 1 Little Gem lettuce, leaves separated


  1. Heat the oven to 180C/160C fan/ gas 4. Combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari. Pat the salmon fillets dry using kitchen paper, sit on a baking tray and spoon over the chilli sauce mixture. Bake for 10 mins, then heat the grill to high and slide the salmon under the hot grill for the final 2-5 mins until cooked through and caramelised. Gently flake the salmon flesh by pressing down on it using the back of a fork.

  2. Toss the carrot, daikon, radishes and coriander together with the remaining soy sauce and lime juice. Season. Fill the lettuce leaves with the salad and flaked salmon to serve.

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