Chicken Lettuce Wraps

Close up of a chicken lettuce wrap on a tray of lettuce wraps

5 from 1 vote

Made with ground chicken and veggies tossed in a spicy, tangy sauce, these Chicken Lettuce Wraps are a quick and easy meal for any lunch or dinner. Light but filling, they're also gluten-free and keto-friendly!

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: American

Keyword: chicken lettuce wraps, chicken lettuce wraps recipe

Servings: servings

Calories: 256kcal

Author: Alyssa

Ingredients

1 tablespoon grated ginger
2 garlic cloves , minced
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons rice vinegar
2-3 teaspoons sriracha , to taste
1 teaspoon sesame oil
1 tablespoon neutral oil (such as avocado)
1 pound ground chicken
3 scallions , thinly sliced, light and dark parts separated
1 cup shredded carrots
1 cup shredded white cabbage
2 tablespoons sesame seeds
¼ cup chopped fresh cilantro
Large lettuce leaves for serving
Cooked rice , for serving, optional

Instructions

In a small bowl, combine the ginger, garlic, soy sauce, vinegar, sriracha, and sesame oil.
Heat the neutral oil in a large skillet over medium heat. Add the chicken in one piece and cook, undisturbed, until well browned on the bottom, 2-3 minutes. Flip and brown the other side, breaking the chicken up into 3-4 large pieces. Once the chicken is well browned on both sides, start stirring to break it up into small pieces.
Add the light parts of the scallions, carrots, and cabbage, and stir well. Add the sauce mixture and stir to combine until the chicken is no longer pink and the sauce is evenly distributed. Sprinkle with sesame seeds, the greens of the scallions, and cilantro. Serve in lettuce cups with rice if you like.

Notes

Store the filling for the chicken lettuce wraps in an airtight container in the fridge for 3 days, or in the freezer for 3 months, then add to the lettuce when you're ready to serve.

Nutrition