Ground chicken lettuce wraps are made with fresh veggies, an Asian-inspired sauce and of course lean ground chicken. This flavorful meal is not only delicious but a healthy dinner your family will love! It is also great for meal prep and reheats perfectly.
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Table of contents
Why These Healthy Chicken Lettuce Wraps Are The Best!
Saucy, crunchy and flavorful is what best describes these ground chicken lettuce wraps! The best part is that even with all that flavor these wraps are a healthy meal loaded with fresh vegetables. These Asian lettuce wraps have lots of protein and are low carb which is always a winning recipe for me.
This meal also comes together in less than 30 minutes which is also a must for the busy weeknight! This homemade version of chicken lettuce wraps is versatile because it can be an appetizer or main course. I also like to eat the leftovers for lunch the next day making it the perfect meal prep meal.
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Equipment Needed
large non-stick skillet- large enough to hold all of the ingredients.
Key Ingredients
ground chicken- is a great source of lean protein that is made from a combination of ground chicken breasts and chicken thighs. The good news is that you do not have to grind this yourself, find ground chicken in the meat department near the ground beef.
hoisin sauce- is a thick dark brown sauce that is used in Chinese cuisine as an ingredient but can also be a condiment. It has a sweet and savory flavor making it a great addition to flavor the sauce for the lettuce wraps. You can find this in your local grocery store.
Step-By-Step Instructions
Heat a large non-stick skillet over medium-high heat. Add a tablespoon of olive oil and sauté the carrots, celery and red bell pepper. Cook for only 3-4 minutes so that the vegetables stay crisp. Transfer the vegetables to a bowl.
In the same skillet, cook the ground chicken. Break the chicken up into small pieces with a wooden spoon and cook until completely cooked through and no longer pink. When chicken is close to cooked add the shallot and garlic and sauté for 30-60 seconds or until fragrant.
In a small bowl add the soy sauce, hoisin sauce, lime juice, sriracha sauce, sesame oil, grated ginger and cornstarch together. Mix to dissolve the cornstarch.
Add the sauce to the cooked ground chicken and bring to a simmer and stir as the sauce thickens. Add the cooked vegetables back to the ground chicken mixture and stir to incorporate everything with the sauce.
Serving Suggestions
Assemble the healthy lettuce wraps by placing a scoop of the ground chicken filling on a lettuce leaf. Garnish the wraps with fresh cilantro, finely chopped peanuts and sliced green onions.
These wraps are perfect as an appetizer or for a healthy main dish. I love to serve my lettuce wraps with a cucumber and carrot salad, Instant Pot asparagus or air fryer roasted broccoli for low carb options.
What Is The Best Lettuce For Wraps?
Use your favorite type of lettuce. Look for a sturdy lettuce leaves that would make the perfect edible lettuce cups. I like bibb lettuce, butter lettuce, iceberg lettuce or romaine lettuce for my chicken lettuce wraps recipe.
Substitutions and Additions
ground chicken- can be substituted for ground turkey if you prefer the flavor.
celery- gives a lot of crunch to the chicken lettuce wraps recipe. To keep this closer to the restaurant version you can use water chestnuts if you prefer.
Storage Recommendations
To store leftovers keep the chicken mixture separate from the lettuce in an airtight container in the refrigerator for up to 4 days. To reheat microwave for 60-90 seconds or warm in a skillet over medium heat for 4-5 minutes.
This lettuce wrap recipe is excellent for meal prep. Keep the lettuce separate and pack for lunch during the work week.
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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Healthy Ground Chicken Lettuce Wraps Recipe (Low Carb)
Equipment
- non-stick skillet
Ingredients
Chicken Filling
- 1 tablespoon olive oil
- ¼ cup red bell pepper,
- 1 cup matchstick carrots
- 1 cup celery, diced
- 1 pound ground chicken
- 1 shallot or green onion, thinly sliced
- 2 cloves garlic, minced
- bib lettuce leaves
Sauce
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, or hot sauce
- 1 tablespoon lime juice, fresh squeezed
- 1 teaspoon ginger, grated
- 1 tablespoon sugar or honey
- 1 teaspoon cornstarch
Optional Garnishes
- ¼ cup dry roasted peanuts, finely chopped
- ¼ cup fresh cilantro, chopped
- lime wedges
- green onion, thinly sliced
Instructions
- Heat a large non-stick skillet over medium heat with olive oil. When hot add chopped celery, carrots, and red bell pepper. Sauté for 3-4 minutes to cook veggies until crisp tender. Transfer the vegetables to a bowl and set aside.
- In the same skillet, add the ground chicken and cook meat while breaking up into pieces with a spoon. When close to cooked through add the garlic and shallot and cook for a minute until fragrant.
- In a small bowl stir together the soy sauce, hoisin sauce, sesame oil, sriracha, lime juice, ginger, sugar and cornstarch. Whisk until corn starch is dissolved.
- Stir the sauce into the cooked chicken and stir until it begins to thicken. Add the cooked vegetables back to the skillet. Stir to coat in the sauce.
- Serve by adding a scoop of chicken mixture to a lettuce leaf. Garnish with cilantro, chopped peanuts and green onions.
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