This chicken lettuce wraps recipe turns out fresh and crunchy with a savory sauce. Skip the long takeout lines and enjoy Asian flavors at home for an easy weeknight meal ready less than 30 minutes.
Holly’s Recipe Highlights
- Flavor: Savory soy, sesame, garlic, ginger, and spice give these wraps that classic Asian umami flavor we all adore.
- Skill Level: One skillet, a little bit of chopping, and a quick saute make this dish easy enough for beginner cooks.
- Low-Carb Angle: Lettuce replaces flour tortillas for this keto-friendly dish.
- Serving Suggestions: I usually serve it up in lettuce cups, but sometimes I have it over cauliflower rice or roasted veggies.
Fresh, Crunchy Ingredients
- Lettuce: Bibb or butter lettuce is soft and crisp and holds the filling well. Romaine and iceberg lettuce have a crispier crunch and texture, or simply spoon it over a chopped salad instead.
- Chicken: Ground chicken is lean, cooks quickly, and is super flavorful. Not only easy to make, it’s budget-friendly as well. You can use ground turkey, or I like to make it with shredded chicken, too.
- Aromatics:
- Fresh garlic adds bold, savory flavor that mellows and sweetens as it cooks. I cook a bit with the chicken as it browns then add the rest with the veggies for a fresh kick.
- I use freshly grated ginger for a bright, warm flavor, but ginger paste can be a great substitutes if time is tight.
- Veggies:
- Bell peppers are sweet with a crisp texture, plus they add a pop of color. You can also use yellow or orange bell peppers.
- Water chestnuts give this dish its signature crunchy appeal.
- Cook the white parts of a green onion for savory flavor, then sprinkle the green tops over the finished dish for a fresh finish.
- Sauce:
- Soy sauce is salty, savory, and adds a rich brown color. Use tamari for a gluten-free option or coconut aminos for a slightly sweeter, soy-free swap.
- Sambal oelek adds a bold chili kick with fresh pepper flavor and a little texture from the crushed chilies. Sriracha is a good substitute, and if you like more mild flavor use less.
- Just a little bit of sesame oil provides a rich, nutty flavor and toasted aroma. Add it at the end so the flavor stays bold.
- Optional Garnishes:
- Cilantro adds a pop of fresh, herby flavor that lightens the sauce. You can skip it or use parsley.
- Sprinkle on a few sesame seeds for a light nutty crunch and toasted finish.
Variations
- Use cabbage or kale leaves for more sturdy vessels.
- For a hearty meal, serve it over cauliflower rice or mix in finely chopped mushrooms as it cooks.
- For a peanut-inspired twist, stir in a spoonful of low-carb peanut sauce or sprinkle chopped peanuts on top for extra crunch.
How to Make Chicken Lettuce Wraps
- In a skillet, brown the chicken.
- Add the vegetables, garlic, and ginger, and continue cooking.
- Stir in the sauce mixture and mix until everything is coated.
- Spoon into lettuce cups and garnish. (Full recipe below.)
Leftovers Made Easy
- Refrigerate leftover chicken filling in an airtight container for up to 4 days. Filling and lettuce should be stored separately.
- Reheat the chicken filling in the microwave or in a skillet over medium heat just until warmed through.
- Freeze the filling in zippered freezer bags or airtight containers for up to 4 weeks. Thaw overnight in the refrigerator, then reheat and add to lettuce cups perfect to make-ahead or batch cook.
Fresh Low Carb Wraps u0026 Salads
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Chicken Lettuce Wraps Recipe
This easy chicken lettuce wraps recipe has takeout-inspired flavor with low-carb ingredients. Serve the saucy chicken filling in butter lettuce or iceberg cups with green onions, cilantro, and sesame seeds.
Equipment
Ingredients
- 1 pound ground chicken
- 4 cloves garlic minced and divided
- 2 teaspoons grated ginger divided
- 4 ounces water chestnuts finely chopped
- ¼ cup red bell pepper finely diced
- 4 stalks green onions whites/greens separated separate whites from the greens
- 4 tablespoons soy sauce
- 1 teaspoon sambal oelek or to taste
- 2 teaspoons sesame oil or to taste
- cilantro for garnish
- sesame seeds for garnish
- 1 head butter lettuce/iceberg lettuce for serving
Instructions
- Place chicken with half of the garlic and ginger, in a pan and cook until browned and no pink remains.
- Add the water chestnuts, whites of green onions, remaining ginger and garlic, and diced red peppers.
- Cook 5 minutes. Stir in soy sauce, sambal, and sesame oil until coated.
- Garnish with cilantro, green onion greens, and sesame seeds. Serve in lettuce cups.
Notes
- If your low carb plan allows for it, stir in 1 tablespoon hoisin sauce for extra flavor.
- Serve with extra shredded veggies for a crunchy topping.
- Keep the leftover chicken mixture refrigerated and use it up within 4 days.
- Reheat in the microwave or on the stovetop.
- Freeze the chicken mixture in zippered freezer bags for up to 4 weeks. Thaw in the refrigerator until ready to reheat.
Nutrition Information
Calories: 230kcal | Carbohydrates: 10g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1108mg | Potassium: 850mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1769IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Chicken Lettuce Wraps Recipe
This meal was so quick and tasty! It was filling and a great source of protein and veggies. I will definitely include this in my weeknight dinner lineup.
Glad to hear you enjoyed it!