Asian Chicken and Veggie Lettuce Wraps

Okay, so here’s the deal- this baby weight from my second child is way harder to lose than with my first. I’m not sure why, because I gained the same amount with each pregnancy. I’m eating healthy, I’m walking a ton to stay active (p.s. I just got cleared to workout again yesterday, and I am beyond excited!!!), but this time around, it’s way harder for some reason.

So it’s time to really crack down on the diet- low carb has always been an effective way for me to lose weight. I never do no carb, because I’m a long distance runner (definitely need some carbs for this), and I don’t really believe in completely eliminating any food group from my diet. Brown rice and sweet potatoes are great “good carbs” I’ll let myself have even when trying to lose weight. But the focus is always on a lot of lean protein and a lot of vegetables.

Lettuce wraps are pretty trendy these days- I see them at restaurants all the time as a low carb option since keto is so popular. Basically, you put some meat concoction in the middle of a big piece of lettuce, and eat like a taco 🙂 They are so easy to make at home, and you can really create a million different varieties. Here’s a quick Asian inspired version that is adaptable for all members of your household. While I ate these lettuce wraps for dinner, my husband and son had the chicken and veggie mix as a stir fry over brown rice.


If you have members of your household who don’t love spicy food, I’d hold back on the sriracha and just drizzle over the top for those who want it at the end.

I almost forgot to mention- you can add this to your list of one pot meals 🙂 The less dishes, the better!

Start by heating your olive oil over medium high heat in a large saucepan. Add the garlic and onion, and allow to cook for just a couple of minutes before adding your ground meat to brown. Now I’m not sure what the prices are at your local grocery store, but ground turkey is cheaper than ground chicken where I am, so I actually go with half chicken and half turkey to save a little money, and it is delicious!

While the meat is browning, season with a little salt. Once brown, drain the excess grease and liquid from the pan.

Next, add the veggies. I used carrot, zucchini, and bell pepper, but you can honestly use whatever you have! Cover and allow the contents to cook another 4-5 minutes until the vegetables soften.

The last step is the sauce- Reduce the heat to low and add the hoisin sauce, soy sauce, vinegar, sriracha, chili garlic sauce, and ginger along with 1/4 cup water. Allow to simmer 10 minutes (or longer). Just before serving, add the green onion.


Serve in a lettuce cup (or over brown rice for a heartier version). And don’t forget to sprinkle with sesame seeds!

Have an awesome week!


Chicken and Veggie Lettuce Wraps

  • Servings: 4-5
  • Difficulty: Easy
  • Print

2 lbs ground chicken (or 1 lb ground chicken, 1 lb ground turkey)
2 tbsp olive oil
1 small onion, diced
2 tsp minced garlic
1 large carrot, chopped
1 medium zucchini, chopped
1 small bell pepper, chopped
1/2 cup hoisin sauce
1/8 cup low sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp sriracha (optional- more for added spice)
1 tbsp chili garlic sauce (optional)
1 tbsp fresh grated ginger or 1/2 tsp ground ginger
1 bunch green onion
Salt to taste
Lettuce (for serving- I use butter or romaine)
Brown Rice (for serving)
Sesame seeds (optional-for serving)

1. Heat olive oil in large saucepan over medium high heat. Add onions and garlic. Cook for 2-3 minutes.
2. Add ground chicken, and cook until brown, about 5 minutes. Season lightly with salt. Drain the excess grease/liquid.
3. Add carrot, zucchini, and bell pepper. Cover and allow to cook another 4-5 minutes until vegetables soften.
4. Reduce heat to low. Add hoisin sauce, soy sauce, vinegar, sriracha, chili garlic sauce, and ginger along with 1/4 cup water. Allow to simmer 10 minutes or longer until ready to eat.
5. Just before serving, toss in green onion. Serve in lettuce cup or over brown rice and sprinkle with sesame seeds.

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