Chicken Lettuce Wraps

Using lettuce eliminates extra, unnecessary carbs that come with traditional flour wraps. This low-cal, low-carb meal is a fun and healthy way to enjoy summer eating.

Makes: 4 servings || Takes: 20 Minutes


1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 tablespoon Sriracha, optional

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

2 carrots, peeled & Julienned

1/2 tbs. sesame seeds

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce

3 tablespoons lime juice


Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with julienned carrots and sprinkle with sesame seeds.