Healthy Asian Chicken Lettuce Wraps


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You’ll love this Asian chicken lettuce wraps recipe! It’s made with simple and healthy ingredients, has tons of flavor, and the whole family will love it. Similar to Thai shrimp lettuce wraps or collard green wraps, these healthy chicken lettuce wraps make a quick dinner, part of an appetizers spread, or even a meal prep healthy lunch to eat throughout the week.

This dish is inspired by P.F. Chang’s lettuce wraps, but I’ve made a simpler, healthier version with natural ingredients, no sugar, and no fried rice noodles.

Why You’ll Love This Asian Chicken Lettuce Wraps Recipe

  • Bold Asian flavors
  • Crunchy lettuce, tender chicken
  • Just 10 minutes prep time + 22 minutes total time
  • Naturally low carb, gluten-free, and healthy
Asian chicken lettuce wraps on a plate.

Ingredients You’ll Need

This section explains how to choose the best ingredients for easy chicken lettuce wraps, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Almost of the healthy recipes on my site are less than 10 ingredients, but every once in a while I make an exception. These Asian lettuce chicken wraps have a few more ingredients to get the right flavors. Don’t worry, these are all simple, common inredients and they come together in a flash!

For The Sauce:

  • Coconut Aminos – This is similar to soy sauce, but is made without gluten and soy. You can also use soy sauce, low-sodium soy sauce, or tamari if those work for your dietary needs.
  • Toasted Sesame Oil – Use high quality sesame oil for best flavor.
  • Rice Wine Vinegar – This helps add acid to the sauce, which makes it taste balanced. Other neutral vinegars, such as white vinegar or white wine vinegar would also work.
  • Tahini – Tahini is a sesame seed paste (like a nut butter but with sesame seeds) and adds a creaminess to the sauce, without any dairy. You can also use cashew butter as an alternative, or even peanut butter, but the flavor will be different.
  • Lime Juice – This helps brighten up the sauce. Use fresh for best flavor (plus, fresh lime wedges are a great garnish to squeeze on top of the lettuce wraps!), or bottled for convenience.
  • Sea Salt & Black Pepper – If you want more heat than the black pepper offers, sriracha also makes a nice addition.

For The Lettuce Wraps:

  • Ground Chicken – You can also use ground turkey, ground pork, or ground beef. If you have some shredded chicken or cooked chicken breast on hand, you can also use that, and just add it after the vegetables are fully cooked.
  • Avocado Oil – Or any high-heat cooking oil, such as olive oil.
  • Cremini Mushrooms – Or any other mushrooms, such as white button or shiitake mushrooms. Dice them small so that they combine well with the ground chicken.
  • Bell Pepper – I used a red bell pepper, but orange or yellow would also work. Again, diced small.
  • White Onion – The flavor of white onion works well, but you could also use yellow onion. Like the other vegetables, the onions will be diced as well.
  • Garlic – Use fresh garlic for best flavor, or jarred garlic for convenience.
  • Ginger – Use fresh ginger for best flavor, or jarred ginger for convenience.
  • Water Chestnuts – These add great crunch to the lettuce chicken wraps, but are optional. They are a bit higher in carbs, so skip them if that matters to you.
  • Butter Lettuce – Butter lettuce (sometimes calls Boston or bibb lettuce) is my favorite for lettuce wraps, as the leaves are wide and wrap well, but you could can use many types of lettuce. Romaine and iceberg lettuce are also fine to use.
  • Optional Toppings – Green onions, sesame seeds, and peanuts.

How To Make Chicken Lettuce Wraps

This section shows how to make ground chicken lettuce wraps with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

  1. Mix sauce. In a small bowl, stir or whisk together the coconut aminos, sesame oil, rice vinegar, tahini, lime juice, sea salt, and black pepper.
  2. Saute vegetables. In a large skillet, heat oil over medium-high heat and saute the bell peppers and mushrooms, until the veggies are softened and the moisture has evaporated. Set aside.
Sauce for chicken lettuce wraps recipe in a glass bowl.
Sauteed vegetables in skillet.
  1. Cook chicken. Add chicken to the skillet and cook for 5 minutes. Add onions, garlic, ginger, and water chestnuts. Cook until chicken is cooked through.
  2. Season. Add mushrooms and peppers back to skillet and stir in sauce. Bring to a boil, then simmer.
Ground chicken in skillet.
Skillet with sauteed chicken and vegetables for lettuce wraps.
  1. Assemble. Separate the lettuce leaves and spoon the chicken mixture inside. Add toppings as desired.
Plate with chicken lettuce wraps.

Storage Instructions

  • Store: Keep chicken lettuce wrap components separately in refrigerator for up to 3-4 days.
  • Meal prep: Make the filling ahead of time. Reheat and add to lettuce leaves right before serving.
  • Reheat: Reheat the chicken mixture in a hot skillet or microwave, until warm.
  • Freeze: Freeze the chicken mixture in an airtight container for up to 2-3 months.
Plate of Asian lettuce wraps on a plate.

More Healthy Asian Recipes

If you like this healthy chicken lettuce wraps recipe, you might also like these Asian recipes:

Reader Favorite Recipes

The recipe card is below! Readers that made this also viewed these recipes:

Healthy Asian Chicken Lettuce Wraps (So Easy!)

This Asian chicken lettuce wraps recipe is sure to become a favorite! Easy, healthy, super delicious, and easy to prep ahead.

Prep: 10 minutes

Cook: 12 minutes

Total: 22 minutes

Servings: 4 (adjust to scale recipe)

Ingredients

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. In a small bowl, mix the sauce ingredients. Set aside.

  2. In a large skillet, heat the oil over medium heat, until shimmering. Add the bell peppers and mushrooms. Saute for 2-4 minutes, until vegetables soften slightly and any moisture evaporates. Remove from the skillet and set aside.

  3. Heat the same skillet over medium-high heat. (Add more oil if needed.) Cook ground chicken for 5 minutes.

  4. Add the onions, garlic, and ginger. Continue cooking for 3-5 minutes, until the chicken is cooked through.

  5. Return the mushrooms and bell peppers to the skillet. Add the water chestnuts (if using). Stir in the sauce. Bring to a gentle boil, then simmer for 2 minutes.

  6. Separate the leaves from the head of lettuce. Fill the leaves with chicken filling, about 2-3 tablespoons per lettuce wrap.

  7. Top with green onions, sesame seeds, and peanuts, if desired.

Recipe Notes

Serving size: 3 lettuce wraps

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 324

Fat 20.3g

Protein 23g

Total Carbs 13.4g

Net Carbs 11g

Fiber 2.4g

Sugar 6g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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