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Chicken Lettuce Wraps
Lacey Baier
An easy, delicious and healthy Asian Chicken Lettuce Wraps recipe that makes a great appetizer or lunch.
5
from
3
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer
Cuisine
Chinese
Servings
6
Calories
219
kcal
Equipment
Skillet
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Ingredients
1x
2x
3x
10-12
lettuce leaves
(bibb, iceberg, butter or romaine lettuce work best)
1
tablespoon
sesame oil
1
pound
ground chicken breast
1
large yellow onion
diced
3
cloves
garlic
minced
2
tablespoon
low sodium soy sauce
(can sub coconut aminos for GF)
2
teaspoon
fresh ginger
minced (can use ½ teaspoon dry ginger)
2
teaspoon
rice wine vinegar
½
teaspoon
red pepper flakes
8
oz
water chestnuts
1 can, chopped
3
green onions
thinly sliced
Instructions
Wash lettuce leaves, drain and set aside. Leave whole. You may cut out the spine if you prefer, though this is not necessary.
Heat sesame oil over medium-high heat in a large skillet. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces.
Add the onion, soy sauce, ginger, vinegar and chili flakes.
Cook until the meat is well browned and the onions are translucent, about 8-10 minutes.
Add water chestnuts, garlic and green onions and cook for 1 minute.
Spoon meat mixture onto lettuce leaves. About ½ cup (or enough to fill a lettuce leaf) onto the lettuce, and enjoy.
Nutrition
Calories:
219
kcal
Carbohydrates:
15.6
g
Protein:
17.6
g
Fat:
9.6
g
Saturated Fat:
2.4
g
Cholesterol:
48.5
mg
Sodium:
435.5
mg
Fiber:
2.3
g
Sugar:
4.7
g
Vitamin A:
400
IU
Vitamin C:
8.3
mg
Calcium:
30
mg
Iron:
1.1
mg
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