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 with chicken, carrots, bell peppers, and toppings on a white platter.

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.

A skillet of ground chicken being cooked next to a skillet with cooked ground chicken, carrots, and bell peppers.

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!

Adding sauce to a skillet of ground chicken, carrots, and bell peppers next to a skillet of filling for chicken lettuce wraps.

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.

A side view of Chicken Lettuce Wraps on a white plate.

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Chicken Lettuce Wraps on a white platter with toppings and chicken in sauce.

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.

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

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.

Nutritional information is an estimate and is per wrap. This recipe makes 8 lettuce wraps.

Nutrition

Calories: 193kcal, Carbohydrates: 12g, Protein: 14g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 49mg, Sodium: 843mg, Potassium: 482mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2113IU, Vitamin C: 13mg, Calcium: 37mg, Iron: 1mg
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