Asian Chicken Lettuce Wraps

by Jen on April 23, 2012

An Asian inspired recipe for lettuce wraps! A great low-carb meal.

Asian Chicken Lettuce Wraps. A great low-carb recipe.

We love to eat wraps in our house, specifically, soft tacos.  I’m not a fan of the hard taco shell as it tends to break apart as soon as I bit into it, losing it’s ability to actually hold my food.  So instead, I buy whole wheat tortillas to wrap our taco fixin’s in.

However, lately, I’ve been trying to avoid carbs at dinnertime as I find they make me sluggish and bloated if I eat them in the evening.  So instead of using tortillas to wrap our fixin’s in, I’ve been using lettuce leaves!  And instead of Mexican inspired filling, I’ve opted for Asian inspired flavour.

asian chicken lettuce wraps


This meal is so easy to make and it’s loaded with lean protein, veggies, and of course some added fruit for sweetness.  I used butter lettuce for these wraps, but I would suggest using Romaine as it’s a little crisper and sturdier.

I also added in some cooked brown rice to make this meal a little more filling.

asian chicken lettuce wraps2

Asian Chicken Lettuce Wraps


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: serves 6

Serving Size: 2 lettuce wraps



Adapted from Our Best Bites


  • 1 pound extra lean ground chicken or turkey
  • 1 Tbsp low-sodium soy sauce
  • 2 tsp seasoned rice wine vinegar
  • 2 tsp corn starch
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/4 cup red onion, chopped
  • 1 red pepper, diced
  • 8 small white mushrooms, chopped
  • 1 Tbsp seasoned rice wine vinegar
  • 2 Tbsp oyster sauce
  • 1 tsp sriracha sauce
  • 1 cup cooked brown rice (optional)
  • 1 can mandarin oranges, drained
  • 1 head Romaine lettuce or butter lettuce


  1. In a glass bowl, whisk together the soy sauce, rice wine vinegar, and corn starch. Add the ground chicken and marinate for 15 minutes.
  2. Spray a skillet with olive oil and heat over medium heat. Add the garlic, ginger, and red onion. Saute for 3 minutes. Add the ground chicken and cook until chicken is no longer pink. Add the red pepper and mushrooms, cooking until softened. Stir in the vinegar, oyster sauce, and sriracha and simmer for approximately 5 minutes. Remove from heat and add the cooked rice if using. Stir together.
  3. To serve, place a large spoonful of chicken/rice mixture onto each lettuce leaf and top with some mandarin oranges.


21 Day Fix: 1 red, 1 orange, 1 green

asian chicken lettuce wraps3

This meal was liked by all.  It was filling enough for the husband and sweet enough for the kids.  I love that it’s a complete meal in one neat little package!

I had a lot of filling left over which was even tastier the next day for lunch!  You could also serve these as an appetizer for company.  Feel free to have fun with it and add whatever toppings you like.


Related Posts Plugin for WordPress, Blogger...Print This Print This

{ 2 comments… read them below or add one }

1 July 23, 2012 at 8:28 am

Wow that was strange. I just wrote an incredibly long comment but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say excellent blog! recently posted..http://www.thehcgcanada.comMy Profile


2 Jen July 23, 2012 at 8:32 am

Thanks for stopping by 🙂


Leave a Comment

CommentLuv badge

{ 2 trackbacks }

Previous post:

Next post: