Healthy Chicken Lettuce Wraps

An overhead shot of a chicken lettuce wrap on a marble background with more on the side

This Chicken Lettuce Wraps Recipe is a healthy meal that's done in under 30 minutes! These Easy Chicken Lettuce Wraps are delicious and quick!

Prep Time10

Cook Time20

Total Time30

Servings: people

Calories: 372kcal

Ingredients

Ingredients:

1 ¼ lb chicken tenderloins OR ground chicken
3 green onions
1 cup shredded carrot
2 tablespoons low sodium soy sauce sub coconut aminos if gluten free
2 tablespoons rice vinegar
1 tablespoon light sesame oil
1 teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon red pepper flakes optional
2 tablespoons olive oil
1 cup broccoli crowns cut into thumbnail size florets
8 ounce can chopped water chestnuts drained and rinsed
1/2 cup yellow onion diced, about one small onion
1 tablespoon minced garlic about 3 cloves garlic

For Serving:

1 head Boston lettuce or Butter lettuce
2 tablespoons sesame seeds
1 cup red cabbage finely shredded

Dipping Sauce:

2 tablespoons low sodium soy sauce sub coconut aminos if gluten free
1 tablespoon rice vinegar
1 teaspoon brown sugar or raw honey- optional
1/2 teaspoon sriracha optional
1 tablespoon sesame seeds optional

Instructions

Thinly slice the green onion, separate the whites and greens. Set the green tops aside for garnish.
If using chicken tenders: Trim the white tendon from the chicken tenders using kitchen shears, pat chicken dry with a clean paper towel, and cut into roughly 1 inch chunks.
If using chicken tenders: Place the chicken tenders, shredded carrot, green onion whites, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, sesame oil, pepper, ginger, and chili flakes into the bowl of a food processor. Pulse until chicken is in small pieces, scraping down as needed, about 10 pulses. It’s ok if a few chunks are larger.
If using ground chicken: finely chop your carrots and green onion whites with a sharp knife. Mix together ground chicken and chopped veggies until combined. Add in 2 tablespoons soy sauce, 2 tablespoons rice vinegar, sesame oil, pepper, ginger, and chili flakes into the bowl. Stir until combined.
Preheat a 12” heavy skillet or wok over medium high heat. Add olive oil and heat for one minute. Add the ground chicken/veggie mixture, broccoli, water chestnuts, onion and garlic.
Quickly distribute the mixture around the pan, then do not stir it for 2 to 3 minutes to build a sear on the chicken and broccoli.
Continue cooking, breaking the chicken into small pieces, until cooked through and no pink remains, about 8 minutes.
Add the green tops of the green onions and stir.
Optional: In a small bowl, whisk together the dipping sauce ingredients and set aside. If using sriracha, start with ¼ teaspoon, taste, and adjust as needed.
Place about ¼ cup of the cooked chicken mixture on leaves of the lettuce, top with a sprinkle of sesame seeds and some shredded cabbage. Serve immediately with dipping sauce.

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Nutrition