Chicken Lettuce Wraps

Recipe developed for Planted Garden Co. kitchen gardens: SPRING HARVEST

Think of these chicken lettuce wraps as your answer to a fast, fresh, and flavorful meal. They start with tender chicken and a medley of mushrooms, bell peppers, and onions, all simmered in a rich Ginger Sesame Sauce. Served in crisp romaine leaves and finished with crunchy carrots, cashews, and pickled radishes, they offer a satisfying balance of textures and tastes. You’ll love how quickly they come together, especially on busy weeknights. And the best part? You can make the filling ahead, so all you need to do is assemble and enjoy.

Chicken Lettuce Wraps

These easy chicken lettuce wraps are a healthy, veggie-packed meal with bold flavors and plenty of crunch. The filling is tucked into crisp romaine leaves and finished with colorful toppings. They’re perfect for lunch or a light dinner.

Pin Recipe Print Recipe

Prep Time:25 minutes mins

Cook Time:15 minutes mins

Total Time:35 minutes mins

Servings: 5

Ingredients

Lettuce Wraps

• 1 Tablespoon sesame oil
• 1 Tablespoon avocado oil
• 1 ⅓ Pounds chicken breast
• 8 ounces mushrooms
• 1 medium red bell pepper diced small
• ½ medium onion diced small
• 3 cloves garlic minced
• dash salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• ½ recipe Ginger Sesame Sauce ignore heating instructions in recipe
• 1 Cup chopped bok choy
• 20 romaine lettuce leaves

Toppings

• 2 medium carrots grated
• 5 Tablespoons chopped cashews
• fresh cilantro
• Dill Pickled Radishes

Instructions

• Wash mushrooms and process in food processor until finely diced. Heat sesame and avocado oil over medium heat and add mushrooms to pan. Stir occasionally to prevent burning.
• While mushrooms are cooking, prep chicken: Cut each breast into three pieces and add to food processor. Pulse just until diced. Add to pan with mushrooms and stir to combine. Add bell peppers, onions, minced garlic cloves, salt, pepper, and garlic powder. Turn heat up to medium high. Cook until chicken is cooked through (165℉), about 8-10 minutes. Turn heat back down to medium. Stir in Ginger Sesame Sauce and bok choy and cook until sauce is warmed through and bok choy is wilted.
• To serve: Spoon chicken mixture into the center of each romaine leaf, draining some of excess liquid by pushing spoon against side of pan. Top with grated carrots, chopped cashews, cilantro, and Dill Pickled Radishes.

Notes

• I recommend shiitake or cremini mushrooms in this recipe.
• I like to use red or purple carrots for this recipe, but orange works perfectly fine.
• The Dill Pickled Radishes add about 6 minutes to the recipe time. They’re optional, but they do add flavor depth, nutrition, and visual appeal!
• Filling can be made ahead and reheated before assembling the wraps.

Preferred ingredients: Avocado Oil: Avohass Organic Avocado Oil

Nutrition

Serving: 4lettuce wraps | Calories: 352kcal | Carbohydrates: 15g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 655mg | Potassium: 944mg | Fiber: 3g | Sugar: 8g

Calories: 352kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Lettuce Wraps

Looking for more easy healthy recipes?

Check out all Savored Joy’s easy recipes!