Get my Cookbooks! Chicken Lettuce Wraps
These Chicken Lettuce Wraps are a low carb flavor explosion! They’re made with the best homemade sauce along with carrots, peppers, green onions, peanuts, and more. It’s a 30 minute meal that you need in your rotation.
Chicken Lettuce Wraps
These Chicken Lettuce Wraps are the best quick and easy 30-minute meal with the most flavorful chicken filling! While lettuce wraps are my go-to way of serving this, you can also serve the filling over rice, noodles, and salads.
I have a feeling you’ll be making this recipe a lot, and the add-on options are endless! (It’s a great way to clean out your vegetable drawer!) Don’t miss my Pro Tips below!
The Flavor Profile- Amazing
The flavors in this filling include savory chicken broth, soy sauce, a little honey, garlic, a squeeze of lime juice, (an optional scoop of peanut butter– SO good!), a touch of sriracha, and sesame oil. A little cornstarch adds a thick and glossy finish that’s tossed with ground chicken, carrots, and bell peppers. It’s SO GOOD.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Season the chicken with salt and pepper and cook in peanut oil over medium-high heat until cooked through. Add garlic, julienned carrots, and bell peppers during the last minute.
Add the sauce mixture and bring it to a boil until thickened. Remove from heat and spoon into lettuce wraps. Garnish with green onions, peanuts, and sesame seeds and serve!
Pro Tips
- Grinding your own chicken: Feel free to grind your own chicken in a food processor. (I love my mini food processor!) – The price of ground chicken is at least a few dollars more per pound compared to chicken breasts.
- Ground Turkey can be used instead of ground chicken if preferred.
- Sriracha Sauce: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
- To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
- Optional additions include diced water chestnuts, finely diced celery, shredded cabbage, radishes, mushrooms, zucchini, peas, and bean sprouts.
- This filling can be served over rice, noodles, or salad instead of in lettuce wraps if preferred!
- Perfect for Meal Prep: This filling is really easy to reheat in a skillet or the microwave, which makes it a wonderful make-ahead recipe and freezer food for a busy week!
Storage
- Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- Leftover filling freezes really well. Let it thaw before reheating in a skillet or in the microwave.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 1 quart measuring cup with a spout– This is what I use to combine my sauce ingredients ahead of time.
- Mini Food Processor– I love this one. It’s cheaper to grind your own chicken breasts than to buy it ground.
- Kitchen Tongs– I use this to handle the beef while it sears.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- 8-inch Chef’s Knife– This is the one I have, I love it.
- Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
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Try These Next
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- Egg Roll in a Bowl
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- Hot Honey Chicken
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- Chinese Chicken Salad
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- Beef Ramen Noodles
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- Chicken Fried Rice
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- Chicken Madeira
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Chicken Lettuce Wraps
Ingredients
Chicken Wraps
- 1 lb. ground chicken
- Salt/pepper
- 1 tablespoon peanut oil, can sub avocado or olive oil
- 3 cloves fresh garlic, minced
- 1/3 cup julienned carrots
- ½ red bell pepper, finely diced
- 1 tablespoon smooth peanut butter, optional
- 8 butter lettuce leaves, or romaine or iceberg
Sauce
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha, can sub hot sauce
- ½ teaspoon ground ginger
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
Toppings
- 1/3 cup honey roasted peanuts
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Whisk together the sauce ingredients and set aside. (Make sure the liquid isn’t warm so that it doesn’t activate the cornstarch.) Measure out the remaining ingredients before beginning.
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium-high heat and add the chicken. Cook for 6 minutes, stirring continuously. Add the garlic, carrots and peppers and cook for 1 more minute, or until the chicken is cooked through.
- Add the sauce and bring it to a boil Stir in the peanut butter, if using. Once thickened, remove from heat. (This only takes a minute or two.)
- Spoon the filling into lettuce leaves and top with peanuts, green onions, and sesame seeds. Serve!
Notes
- Grinding your own chicken: Feel free to grind your own chicken in a food processor. (I love my mini food processor!) - The price of ground chicken is at least a few dollars more per pound compared to chicken breasts.
- Ground Turkey can be used instead of ground chicken if preferred.
- Sriracha Sauce: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
- To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
- Optional additions include diced water chestnuts, finely diced celery, shredded cabbage, radishes, mushrooms, zucchini, peas, and bean sprouts.
- This filling can be served over rice, noodles, or salad instead of in lettuce wraps if preferred!
- Perfect for Meal Prep: This filling is really easy to reheat in a skillet or the microwave, which makes it a wonderful make-ahead recipe and freezer food for a busy week!
Storage:
- Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- Leftover filling freezes really well. Let it thaw before reheating in a skillet or in the microwave.
Nutritional information is an estimate and is per wrap. This recipe makes 8 lettuce wraps.
