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Asian-Inspired Chicken Lettuce Wraps

Asian-Inspired Chicken Lettuce Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
285
Chef's Note

For the best texture, make sure to dice the chicken into small, uniform pieces. This helps it cook quickly and evenly. You can prep all the vegetables ahead of time to make this a truly quick weekday meal. For extra crunch, consider adding some crushed peanuts or cashews as a topping.

Tags
chicken
asian
quick
weekday
lettuce wraps
low-carb
high-protein
gluten-free
Ingredients

  • 1 pound chicken breasts

  • 1 head butter lettuce

  • 1 medium red bell pepper

  • 8 ounce can, drained and diced water chestnuts

  • 2 medium, grated carrots

  • 4 stalks, thinly sliced green onions

  • 3 cloves, minced garlic

  • 1 tablespoon, grated fresh ginger

  • 3 tablespoons hoisin sauce

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sesame oil

  • 1 teaspoon (optional) sriracha sauce

  • 1 tablespoon vegetable oil

  • 1 tablespoon toasted sesame seeds

  • 1/4 cup, chopped fresh cilantro

Instructions
  • 1

    Finely dice 1 pound of chicken breasts into small pieces, about 1/4-inch cubes.

  • 2

    In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and 1 teaspoon sriracha (if using). Set aside.

  • 3

    Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

  • 4

    Add 3 minced garlic cloves and 1 tablespoon grated ginger to the skillet and sauté for 30 seconds until fragrant.

  • 5

    Add the diced chicken to the skillet and cook for 5-6 minutes, stirring frequently, until the chicken is cooked through.

  • 6

    Add 1 diced red bell pepper and cook for 2 minutes until slightly softened.

  • 7

    Add 8 ounces of diced water chestnuts and 2 grated carrots to the skillet and stir to combine.

  • 8

    Pour the sauce mixture over the chicken and vegetables, stirring to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly.

  • 9

    Remove from heat and stir in 3 sliced green onions (reserving some for garnish) and 1/4 cup chopped cilantro.

  • 10

    Carefully separate and wash the butter lettuce leaves, keeping them whole to use as wraps.

  • 11

    To serve, spoon the chicken mixture into individual lettuce leaves, garnish with remaining green onions and 1 tablespoon toasted sesame seeds.

Nutrition Information (per serving)
285
Calories
26g
Protein
18g
Carbs
12g
Fat
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