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Healthy Low Calorie Asian Chicken Lettuce Wraps - Light, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean ground chicken (or finely chopped chicken breast)
  • 1 tablespoon olive oil or avocado oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 cup mushrooms, finely chopped (optional but adds umami)
  • 1 red bell pepper, finely diced
  • 1 small carrot, grated or finely chopped
  • 3 green onions, thinly sliced (white and green parts separated)
  • 1 head butter lettuce or romaine, leaves separated, washed, and patted dry
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce (use reduced-sugar if preferred)
  • 1 teaspoon sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce (adjust to taste)
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • Fresh cilantro, chopped (optional)
  • Sesame seeds, for garnish
  • Lime wedges, for squeezing over the top
  • Water chestnuts, finely chopped (optional for extra crunch)

Method
 

  1. Prep the lettuce and veggies: Separate the lettuce leaves, rinse, and pat dry. Dice the onion, bell pepper, and mushrooms; grate the carrot; mince the garlic and ginger; slice the green onions.
  2. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, hoisin, sesame oil, sriracha, and honey. Set aside.
  3. Cook the aromatics: Heat oil in a large skillet over medium-high. Add onion and the white parts of the green onions. Cook 2–3 minutes until softened. Stir in garlic and ginger for 30 seconds.
  4. Brown the chicken: Add ground chicken. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. If there’s excess moisture, let it cook off for better texture.
  5. Add the vegetables: Stir in mushrooms, bell pepper, and carrot. Cook 3–4 minutes until tender-crisp. If using water chestnuts, add now.
  6. Sauce it up: Pour the sauce over the mixture. Toss to coat and let it simmer 1–2 minutes to absorb and thicken slightly. Taste and adjust heat or sweetness if needed.
  7. Finish and garnish: Remove from heat. Stir in the green parts of the green onions and a handful of cilantro if using.
  8. Assemble: Spoon the chicken filling into lettuce leaves. Top with sesame seeds and a squeeze of lime. Serve immediately.