I love san choi bao. I also love chilli con carne. Recently when making the latter for myself and Mr Black, I came up with a brilliant idea of using iceberg lettuce leaves instead of tacos or tortillas to wrap up our chilli – making them instantly low carb and low GI, too.
Tonight we finally got to try it, with chilli con carne (made with kanagroo mince of course!), guacamole, jalapenos, spicy salsa, a sprinkle of cheese and a blob of yoghurt. They were delish! And much cheaper than buying tacos too. Just make sure that your chilli is nice and dry, and not too hot, so it doesn’t soggy up the lettuce 🙂