Chicken Lettuce Wraps

5 from 2 ratings

from kristineskitchenblog.com

These chicken lettuce wraps are a light and healthy 30 minute meal that's packed with flavor! They're made with a tangy orange-ginger sauce, ground chicken, veggies and cashews or peanuts for crunch.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 381kcal

Ingredients

For the Sauce:

6 tablespoons low sodium soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon finely chopped fresh ginger
3 cloves garlic minced
zest of 1 orange
2 teaspoons cornstarch
pinch red pepper flakes

For the Wraps:

1 tablespoon olive oil
1 pound ground chicken
2 medium carrots finely chopped*
1 red bell pepper finely chopped
3 green onions white and light green parts only, thinly sliced
½ cup cashews or peanuts
16 leaves butter lettuce or iceberg or romaine, for serving

Instructions

Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook, crumbling, until the chicken starts to brown. (Meanwhile, this is a good time to chop the carrots and bell peppers.)
After the chicken has been cooking for about 5 minutes, add the chopped carrots and bell peppers to the skillet. Continue to cook, stirring occasionally, until chicken is browned and cooked through and veggies are tender.
Add the sauce to the skillet and cook for 1-2 minutes more until sauce thickens. Stir in the green onions and cashews (or peanuts).
Place chicken and vegetable mixture in a serving bowl and let everyone assemble their own lettuce wraps at the table.

Video

Notes

Chop the veggies, especially the carrots, finely so that they won’t take too long to soften.
You can substitute the ground chicken with ground turkey or ground pork.
To make this recipe with chicken breasts or boneless chicken thighs, chop the chicken into very small (about 1/2-inch) pieces and follow the rest of the recipe as written.
Gluten-free: Replace the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.
Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a pan on the stove, stirring often, until hot.

Nutrition

Nutrition information is only an estimate.