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Chicken Lettuce Wrap Recipe
This delicious recipe for ground chicken lettuce wraps is full of flavor. It's the ideal low carb lunch!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
American, Asian
Servings:
4
servings
Author:
Holly
Equipment
Frying Pan
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
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 of butter lettuce or iceberg lettuce
for serving
Instructions
Combine chicken with half of the garlic and ginger.
Place in a pan and cook chicken 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
Optional:
If your plan allows for it, stir in 1 tablespoon hoisin sauce for extra flavor.
Serve with extra shredded veggies for topping.
Keep the leftover chicken mixture refrigerated and use it up within 4 days. Reheat in the microwave or on the stovetop.
Squeeze out all the air and freeze in zippered freezer bags for up to 4 weeks. Thaw in the refrigerator until ready to reheat.
Nutrition
Calories:
231
kcal
|
Carbohydrates:
10
g
|
Protein:
23
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
98
mg
|
Sodium:
1109
mg
|
Potassium:
858
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1793
IU
|
Vitamin C:
19
mg
|
Calcium:
43
mg
|
Iron:
3
mg