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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Asian, Chinese

Servings: Lettuce Wraps

Calories: 193kcal

Author: Stephanie

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

US Customary - Metric

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