Finally, the holidays are over and I can breathe again. With the anniversary, birthdays, Christmas, family gatherings, office parties, New Years celebration and a lot of packing and unpacking behind, I can now go back to creating salads. I was happy to learn from all the holiday events and cooking, and I didn’t gain a pound! Most of us will make a New Year resolution that involves our weight or health, which it’s always easy to keep. If you made a New Years resolution, read in my recent post here how to achieve it.
This next recipe was an inspiration from a trip my husband and I took recently to Hawaii. Butterhead lettuce is a great choice for sandwiches and wraps. It is available at a low cost all year round. The dark green leaves provide more beta carotene and vitamin C than paler leaves. Combining it with protein like chicken is always a great idea. Sesame seeds will provide you with heart health and hormone balance.
What is in this tasty chicken lettuce wraps recipe?
With the flavors of tamari and teriyaki sauces, this lettuce wrap recipe has Asian flavors. If you’ve enjoyed PF Chang’s lettuce wraps, you’ll know that there’s added ingredients like rice and veggies. If you’re short on time, this delicious recipe is for you. It leaves out the time-consuming ingredients and cooking processes but leaves in the protein, fiber, and green leaf lettuce for a healthy recipe that’s easy to make. For flavor, there is an onion that’s cooked in the chicken mixture with salt and black pepper.
These easy chicken lettuce wraps are a great low carb recipe to have for lunch:
With 4g net carbs per serving, this recipe is a great one to have if you’re counting your macros. Lettuce has fiber, supporting your digestive system and chicken is rich in protein. Compared to ground turkey or ground beef, chicken is the best option since it’s a common protein that is lower in fat. Also, lettuce as a base rather than tortilla wraps is a healthier option. Don’t forget that you can use leftover chicken filling the next day by heating it up the next day for a quick lunch, also putting it on lettuce. If you have a leftover lettuce wrap, deconstruct them and save them for the next day. Other types of lettuce work out just the same.
Here’s what you’ll need to make these healthy chicken lettuce wraps:
Chicken thighs are rich in protein. You can get ground chicken to speed up the process if you don’t want to ground it at home.
Yellow onion cooks with the chicken in olive oil to add flavor.
Salt and black pepper are to season the chicken.
Tamari sauce is a gluten free version of soy sauce. It’s a great way to keep this recipe gluten free!
Teriyaki sauce adds flavor with the tamari. You’ll only need 1 Tablespoon of it.
Butterhead lettuce leaves can be used, or if you have iceberg lettuce or romaine lettuce, that works too. Any large lettuce cups will do, but the best lettuce would be butterhead.
Sesame seeds are the sprinkle topping for these Asian chicken lettuce wraps.
Easy Butterhead Lettuce Wraps with Chicken
- Meat grinder
- Wooden spatula
- Serving plate
- cutting board
- 1 lb chicken thighs, ground
- ½ yellow onion, ground or chopped thinly
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 3 Tbsp tamari sauce
- 1 Tbsp teriyaki sauce
- 1 butterhead lettuce
- 1 Tbsp sesame seeds
- Ground up 1 pound chicken and 1/2 yellow onion, if you haven't already. Set aside.
- Heat up 1 Tablespoon olive oil in a medium size skillet, on medium temperature.
- Add in chicken, onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stirring occasionally, cook until chicken is no longer pink (5 minutes).
- Add in 3 Tablespoons tamari sauce and 1 Tablespoon teriyaki sauce. Give it a good stir and remove from heat.
- Take butterhead lettuce apart and fill in each lettuce slice with chicken.
- Sprinkle sesame seeds on top and enjoy!