Asian Chicken and Veggie Lettuce Wraps

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Mmmmm Chicken Wraps! Crunchy, healthy and flavorful; you can’t beat a dish like this. 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. This recipe is low calorie and high energy which makes for a great lunch to get you through a long workday.

Asian Chicken and Veggie Lettuce Wraps

Asian Chicken and Veggie Lettuce Wraps

Yields: 6 servings | Serving Size: 1 wrap | Calories: 248 | Total Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 48 mg | Sodium: 151 mg | Carbohydrates: 10 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 20 g | SmartPoints (Freestyle): 7 |


  • 1 pound skinless, boneless 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
    For the dressing
  • 2 tablespoons sesame oil
  • 1/3 cup rice wine vinegar
  • 2 tablespoons lite soy sauce, optional Tamari or coconut aminos
  • 1 tablespoon of sesame seeds, toasted
  • 1/16 teaspoon cayenne pepper (optional)
    For serving:
  • 6 large butter lettuce leaves, washed and dried
  • 2 green onions, sliced


  1. 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.
  2. For the Dressing:
  3. In a medium bowl, whisk together the dressing ingredients.
  4. 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.
  5. To assemble:
  6. Assemble wraps by laying down lettuce leaf, add the chicken and veggies. Top each wrap with sliced green onions.

You might also enjoy:
Thai Pork Lettuce Wraps
Thai Chicken Lettuce Cups
Slow Cooking Polynesian Chicken

3 Comments on "Asian Chicken and Veggie Lettuce Wraps"

  1. Moriah S Pulver  February 11, 2015

    The flavor was good on this one, but there was so much dressing that it made it very messy to eat.

  2. Patti Williams  September 15, 2018

    Sauce could be thicker, came out pretty runny. Great flavor and delicious over all tho.

    • Gale Compton  September 16, 2018

      Patti, Hmmmm…next time try adding 1 tablespoon cornstarch to the dressing.


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