Your favorite Asian flavors in a low-carb lettuce wrap!
Crunchy, healthy, and flavorful; you can’t beat this recipe for Asian chicken and veggie lettuce wraps. Made with simple, low-carb ingredients like lean chicken breast, fresh veggies, and a homemade dressing, these lettuce wraps will hit the spot and help you reach your health goals.
A Fun and Delicious Meal
I absolutely love making lettuce wraps because they’re so simple, very healthy, and super fun to serve! We serve this dish up family-style in my household, which means we get to build our own wraps together at the table. I find dishes like this make dinner more interactive and just fun all around, especially if you’ve got kids! Luckily, this Asian chicken and veggie lettuce wrap dish is healthy and really tasty, so your kids might want to join in on the fun!
Healthy Lettuce Wraps
This recipe is packed with healthy ingredients. The delicate butter lettuce leaves provide a low carbohydrate wrapper for the tender chicken and veggies. The carrots and bell pepper are superfoods that bump up the nutritional value. Altogether, this recipe is low calorie and high energy which makes for a great lunch to get you through a long workday or dinner to share with the family!
Let’s Make These Lettuce Wraps!
Start by prepping the sesame seeds. To do this, toast them in a dry pan over low to medium heat for 1 to 2 minutes, stirring constantly just until golden and fragrant. Do not walk away as they can burn very easily. Once toasted, set them aside. Then, make the dressing by whisking together the dressing ingredients in a medium bowl,
Next, cook the chicken and veggies. Start by adding one tablespoon of canola oil to a large sauté pan over medium heat. Once the oil is hot (simmering but not smoking) add the chicken strips. Cook until the chicken is golden on all sides and cooked through. Remove the chicken and set it aside. Add to the skillet the remaining oil, carrots, red pepper strips, and ginger. Cook this mixture until the veggies are only slightly tender and still on the crisp side. During the last 30 seconds add the minced garlic and cook just until fragrant. Return chicken to the skillet with the veggies and add the dressing. Toss everything together until it’s evenly combined. Then, all that’s left to do it wrap it up! To assemble the lettuce wraps, lay down the lettuce leaf, add the chicken and veggies and top each wrap with sliced green onions.
Asian Chicken and Veggie Lettuce Wraps
Ingredients
For the Dressing
- 2 tablespoons sesame oil
- 1/3 cup rice wine vinegar
- 2 tablespoons soy sauce lite, optional tamari or coconut aminos
- 1 tablespoon sesame seeds toasted
- 2 teaspoons corn starch
For the Wraps
- 1 pound boneless, skinless chicken breasts cut into strips
- 2 tablespoons canola oil
- 1/2 red bell pepper cut into strips
- 1 inch knob ginger root peeled and minced
- 2 garlic cloves minced
- 1 carrot peeled and sliced into thin strips
- 6 butter lettuce leaves large, washed and dried
- 2 green onions sliced
Instructions
For the Dressing
- In a medium bowl, whisk together the dressing ingredients.
For the Wraps
- Toast sesame seeds in a dry pan over low to medium heat for 1- 2 minutes, stirring constantly just until golden and fragrant. Set aside.
- Add 1 tablespoon canola oil to a large sauté pan over medium heat. Once oil is hot (shimmering but not smoking) add chicken strips. Cook until the chicken is golden on all sides and cooked through. Remove chicken strips and set aside. Add to the skillet remaining oil, carrots, red pepper strips, and ginger. Cook until veggies are only slightly tender and still on the crisp side. During the last 30 seconds add the minced garlic and cook just until fragrant. Return chicken to the skillet with the veggies and add dressing, toss to coat.
- Assemble wraps by laying down lettuce leaf, add the chicken and veggies. Top each wrap with sliced green onions.
Notes
Nutrition Information
Have you made this recipe?
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The flavor was good on this one, but there was so much dressing that it made it very messy to eat.
Sauce could be thicker, came out pretty runny. Great flavor and delicious over all tho.
Patti, Hmmmm…next time try adding 1 tablespoon cornstarch to the dressing.