If you’re craving takeout style lettuce wraps but want something lighter, fresher and packed with clean ingredients, these Healthy Asian Inspired Chicken Lettuce Wraps are the perfect solution. Chicken breast is coated in a sweet and savory sauce made with coconut aminos, rice vinegar, coconut sugar, ginger, and garlic, then tossed with cabbage and carrots for the most delicious filling. Wrapped in crisp lettuce cups and finished with sesame seeds and scallions, this easy recipe is perfect for meal prep or an easy weeknight meal. These lettuce wraps deliver all the asian inspired flavors you love while using ingredients you can feel good about eating.
What you’ll need to make these lettuce wraps
- chicken breast
- kosher salt
- garlic powder
- onion powder
- corn startch
- rice vinegar
- coconut aminos
- coconut sugar
- ginger
- I like to use this squeeze ginger.
- sesame oil
- garlic
- cabbage
- I use a bag of shredded cabbage
- carrots
- I use bagged shredded carrots
- scallions
- sesame seeds
- lettuce
- I used butterleaf, but iceberg works well too
- non-stick cooking spray
How to make Healthy Asian-Inspired Chicken Lettuce Wraps
Dice the chicken breast into 1/2-1 inch pieces. You want the chicken almost minced and as small as possible.
Season the chicken with the salt, garlic powder and onion powder, and sprinkle with the cornstarch. Toss to coat.
Preheat a wok or large frying pan over medium-high heat, and spray with nonstick cooking spray. Add the chicken to the pan. Cook the chicken on both sides until golden brown on the outside, and cooked on the inside. This will take about 5 to 10 minutes.
Add more cooking spray, then add the cabbage and carrots to the pan. Cover with a lid to allow the vegetables to steam and cook down. Remove the lid every so often to toss the vegetables. The vegetables should be cooked down after another 5 to 10 minutes.
In the meantime, make the sauce. Combine the rice vinegar, coconut aminos, coconut sugar, ginger, sesame oil, and garlic cloves in a small bowl and whisk to combine. Pour the mixture into the pan, and allow to simmer and cook down over medium heat for about 10 minutes. Garnish with the chopped scallions and sesame seeds.
Serve in lettuce cups.
Helathy Asian Inspired Chicken Lettuce Wraps
Equipment
- frying pan or wok
- small bowl
Ingredients
- 1½ lb chicken breast, raw, diced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp cornstarch
- ¼ c rice vinegar
- ½ c coconut aminos
- ¼ c coconut sugar
- 1 tsp ginger
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 8 oz shredded cabbage, bagged
- 10 oz shredded carrots, bagged
- 2 scallions, chopped
- seasme seeds
- butterleaf or iceberg lettuce for lettuce cups
- non-stick cooking spray
Instructions
- Dice the chicken breast into ½-1 inch pieces, almost minced. You want the chicken to be diced as small as possible.
- Season the chicken with the salt, garlic powder and onion powder, and sprinkle with the cornstarch. Toss to coat.
- Preheat a wok or large frying pan over medium high heat, and spray with nonstick cooking spray. Add the chicken to the pan.
- Cook the chicken on both sides until golden brown on the outside, and cooked on the inside (5-10 minutes).
- Add more cooking spray, and then add the cabbage and carrots to the pan. Cover with the lid to allow the vegetables to steam and cook down.
- Remove the lid every so often to toss the vegetables. The vegetables should be cooked own after another 5-10 minutes.
- In the meantime, make the sauce. Combine the rice vinegar, coconut aminos, coconut sugar, ginger, sesame oil, and garlic cloves in a small bowl and whisk to combine.
- Pour the mixture into the pan, and allow to simmer and cook down over medium heat, for about 10 minutes. Garnish with the chopped scallions and sesame seeds.
- Serve in lettuce cups.
Weight Watchers
Notes
Nutrition
Other Asian-Inspired recipes you’ll love
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