Thinking Outside the Wrap

April 23, 2013
chicken lettuce wraps
I would file this under my best copycat, fake-out recipe. It's a dish I make quite often for dinner because it has zero carbs and loaded with protein and veggies. You’ll love the crunch of the lettuce, the slight saltiness of the soy sauce and the brightness from the lemon and ginger, in these tasty wraps. The best part is the crunch from the roasted peanuts and sesame seeds. One pot is all you need. Forks are optional. Avocado, coriander or chilies make great toppings. A quick note about lettuce, I have found the best lettuce for wraps to be Butter or Iceberg. It's nice and crisp, holds up well to folding and wrapping plus the leaves are perfectly shaped like cups. This is a crowd pleaser. I haven't met anyone who doesn't love it... yet. Cook note: Did you know you can add the avocado seed with sliced avocados to keep them from browning? Try it. lettuce mix avocado lettuce wrapsgoogle адвордс

Chicken Lettuce Wraps

chicken lettuce wraps

By Reem Published: April 23, 2013

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

An easy, delicious and healthy Asian Chicken Lettuce Wraps recipe that makes a great appetizer or lunch.


  • 8 lettuce-leaves iceberg or butter
  • 2 tablespoons olive-oil divided
  • 1 medium chicken-mince best bought fresh at poultry counter
  • 1 small onion chopped finely
  • 1 medium carrot grated
  • 2 small zucchini-2 grated
  • 1 small can corn drained and rinsed
  • 2 tablespoon soy-sauce
  • 2 tablespoons fresh-ginger grated
  • 2 tablespoons lemon-juice
  • 1 tablespoon worchestire-sauce
  • 1 ripe avocado sliced
  • 1 tablespoon sesame-seeds
  • 1 handful roasted-peanuts roughly chopped
  • 0 salt-pepper


  1. Heat a large wok or sauté pan over high heat. When the pan is hot, add 1 tablespoon of olive oil. Carefully add the chicken mince, season with salt & pepper and cook, stirring continuously until the chicken begins to brown on the outside, 5-7 minutes.
  2. Once cooked, transfer chicken into a bowl and put pan back on heat. Add the remaining tablespoon of olive oil and add onion. Once translucent, add the shredded carrot and zucchini. Stir well and cook for 5 minutes.
  3. While the veggie mixture is cooking, wash lettuce leaves, drain and set aside. Leave whole.
  4. Add the cooked chicken to the pan and add soy sauce, lemon juice, worcestershire sauce and fresh ginger. Stir well and let cook for another 5 minutes.
  5. Add the corn, stir and taste. Season with more salt & pepper if needed. Remove from heat and let cool slightly.
  6. To serve, lay the lettuce cups on a plate, spoon mixture onto each lettuce leaf, top with the sliced avocados, sesame seeds and roasted peanuts. Enjoy!


Jennifer says:
May 2, 2014 at 4:41 am

I don’t see fresh ginger in the ingredients


    Reem says:
    June 30, 2014 at 9:54 pm

    I just added it :) Thanks for letting me know :)


Rymah says:
June 3, 2013 at 12:12 pm

This looks so yummy, A nick pick for the weekend. Surely gonna try it.


    Reem says:
    June 3, 2013 at 5:12 pm

    Hope you love it! Do share pics of your creation :)


luma says:
May 26, 2013 at 5:01 pm

yay making this tonight! Can not wait! xx


    Reem says:
    May 27, 2013 at 11:39 pm

    Yay! Hope it turned out yummy :)


      Keiwan says:
      April 14, 2014 at 2:26 pm

      The truth just shines thougrh your post


Thuraya says:
April 25, 2013 at 8:35 am



Michelle says:
April 23, 2013 at 3:23 pm

Yum!!! Weekend special!! Def trying this!


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