Chicken Lettuce Wraps
These quick, veggie packed, chicken lettuce wraps make a great weeknight meal with plenty of left overs for meal prep.
Print
Pin
Servings: 5
Calories: 529kcal
Ingredients
- 3 cloves garlic minced
- 1 small onion diced
- 1½ cup shredded carrots
- 1 bell pepper diced
- 1 tbsp toasted sesame oil
- 1 lb ground chicken
Sauce
- ¼ cup hoisin
- 1 tbsp sesame oil
- 1/3 cup peanut butter
- 1 Tbsp garlic chili sauce add more if you prefer a little extra heat
- 2 tbsp honey
- 2 tbsp lite tamari
- 1 tbsp brown sugar
Garnish
- chopped peanuts
- green onions
- cilantro
- butter lettuce
- 1 cup short grain rice cooked per package instructions
Instructions
- Bring small pan of water to a boil for the peas. Simmer for approximately 5 minutes, strain and set aside.
- While the peas are simmering, make the sauce by whisking together the hoisin, sesame oil, peanut butter, chili garlic sauce, honey, tamari, and brown sugar. Set aside.
- Heat 1 tbsp of sesame oil in a pan. Add the diced onion and pepper, sauté until the onion is translucent.
- Add the garlic and ginger, sauté for 1 more minute.
- Add the ground chicken, continuing to chop up the chicken as it browns in the pan with the onions and peppers. The ground chicken pieces should be about pea sized once the chicken is cooked all the way through.
- Add the peas, carrots, and sauce. Sauté for about 3 more minutes, making sure to thoroughly coat the meat and vegetables with the sauce while sautéing.
- Construct the lettuce wraps by adding a spoonful of rice, ground chicken and veggies and top with green onions, cilantro, and chopped peanuts.
Nutrition
Serving: 5g | Calories: 529kcal | Carbohydrates: 59g | Protein: 24g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 950mg | Potassium: 841mg | Fiber: 4g | Sugar: 19g | Vitamin A: 7162IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 3mg