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Lettuce wraps are a quick and easy meal option! They also have the potential to be incredibly healthy because you can customize your ingredients to create a diet-friendly meal or you can simply enjoy them because they are delicious 🙂 Swapping out a carb-heavy tortilla or slice of bread and replacing it with a low carb / low calorie option is always a win in my book!
Today I want to share with you my 2 favorite recipes to make as lettuce wraps. You can always create these recipes and substitute the lettuce wrap with a tortilla or perhaps rice to create a bowl style meal if you prefer.
First up is Asian Chicken Lettuce Wraps. These are bursting with flavor and taste just like a dish you would get at a local Chinese restaurant!
The recipe can be found here.
In a small bowl, add the hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, garlic, and shallot. Whisk together and set aside.
Heat a large skillet over medium-high heat. Add the ground chicken and cook until cooked through. You can also substitute the ground chicken for ground turkey or ground beef for a different flavor.
Add the water chestnuts and mushrooms and stir to combine.
Reduce the heat to medium and add the sauce. Stir to combine and coat all the ingredients. Let the mixture simmer for about 3-4 minutes to allow the sauce to heat through and the chicken to absorb some of the flavors.
Wash and dry the lettuce leaves, then lay the leaves out on a large plate or platter. Make sure to use the large, outer leaves of the bunch. The inner leaves might be too small to hold the chicken mixture and create a wrap.
Spoon the chicken mixture evenly over the top. Sprinkle with sliced green onions and serve immediately. Yum!
If you are cooking for 1 or 2 people, I recommend assembling tableside vs pre-assembling the lettuce wraps. Then you can save the leftover lettuce leaves and chicken mixture for another night. Another idea is to portion the meat in little containers, wrap the lettuce in plastic wrap or place in a small baggie, and take to work for a simple lunch.
The recipe can be found here.
The second recipe is for Ground Chicken Taco Lettuce Wraps. These taste just like a chicken taco (but without the shell), and are a perfect fit for Taco Tuesday…. although I guess these would be called Lettuce Wrap Tuesday 🙂
The recipe can be found here.
Start by heating a large skillet over medium heat. Add the ground chicken (or substitute with ground turkey) and cook until it starts to brown and is mostly cooked through.
Add ½ of the chopped white onion and all of the red bell pepper (or any bell pepper color of your choosing) to the pan. Cook the onion and pepper until tender, while the chicken finishes cooking.
Add the entire packet of taco seasoning and mix to combine (you don’t need to add any water like the packet suggests). Add the salsa and mix to combine. The liquid from the salsa jar will act as the water element for the taco seasoning packet.
Lower the heat to simmer and cook for about 5 minutes. This will allow the sauce to thicken and absorb into the meat.
Wash and dry the lettuce leaves, then lay the leaves out on a large plate or platter. Make sure to use the large, outer leaves of the bunch. The inner leaves might be too small to hold the chicken mixture and create a wrap.
Spoon the chicken mixture evenly over the top. Top with additional white onion, tomatoes, shredded cheese, and cilantro. Enjoy!
If you are cooking for 1 or 2 people, I recommend assembling tableside vs pre-assembling the lettuce wraps. Then you can save the leftover lettuce leaves and chicken mixture for another night. Another idea is to portion the meat in little containers, wrap the lettuce in plastic wrap or place in a small baggie, and take to work for a simple lunch.
The recipe can be found here.
That’s it! A quick weeknight meal, a simple lunch, or a great snack for anytime. You can easily double either recipe if you have a larger family or are cooking for a crowd. Get creative with the toppings too – add jalapenos or olives, maybe some chopped nuts, etc.
Happy Cooking!
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