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Healthy Chicken Lettuce Wraps

Lean ground chicken and crunchy water chestnuts in a garlic ginger soy glaze, served in crisp butter lettuce cups. A low-carb dinner in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, lunch
Cuisine Asian
Servings 4 servings
Calories 240 kcal

Ingredients
  

Sauce

  • 3 tbsp low-sodium soy sauce or tamari halal-certified
  • 2 tbsp hoisin sauce halal-certified
  • 1 tbsp plain rice vinegar unseasoned
  • 1 tsp chili garlic sauce

Filling

  • 1 tbsp toasted sesame oil
  • 1 lb lean halal ground chicken 93% lean
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 1 can water chestnuts (8 oz) drained, rinsed and finely diced
  • 1/4 cup green onions thinly sliced
  • 1 tsp toasted sesame seeds

To serve

  • 1 head butter lettuce leaves separated, washed and dried

Instructions
 

  • Whisk the soy sauce, hoisin, rice vinegar and chili garlic sauce until smooth.
  • Separate, wash and completely dry the lettuce leaves, then chill them.
  • Heat the sesame oil in a 12-inch skillet over medium-high heat. Cook the chicken with salt and pepper for 5 to 6 minutes, breaking it into crumbles, until cooked through (165°F / 74°C).
  • Lower the heat to medium, add the garlic, ginger and water chestnuts and stir for 90 seconds.
  • Pour in the sauce and stir for 2 to 3 minutes until thick and glossy. Turn off the heat.
  • Fold in the green onions, sprinkle with sesame seeds and serve with the chilled lettuce cups.

Notes

Store the filling and lettuce separately for up to 4 days. Use halal ground chicken and halal-certified sauces.
Keyword chicken lettuce wraps, healthy chicken lettuce wraps, Low Carb Dinner