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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These chicken lettuce wraps are quick and simple to make, perfect for a gluten-free and dairy-free meal. The ground chicken is cooked with aromatic garlic, ginger, and onions, then combined with a flavorful sauce that thickens beautifully. Served on crisp butter lettuce, each bite is fresh and satisfying.
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Heat oil in a medium pot or pan over low-medium heat.
Add diced onions and sauté for 3-5 minutes until softened and translucent.
Add minced garlic and sauté for 1 minute until fragrant.
Add ground chicken and cook for about 5 minutes, stirring occasionally, until browned and cooked through.
Add shredded carrots and cook for 3-5 minutes until softened.
Pour in the sauce and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Add chopped green onions and season with black pepper.
Serve the chicken mixture on top of butter lettuce leaves.
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You can substitute avocado oil for olive oil if preferred.
For a nut-free option, replace peanut butter with sunflower seed butter.
If you prefer a spicier wrap, add a dash of chili flakes or sriracha to the sauce.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works well as a substitute for ground chicken in this recipe.
How do I make this recipe completely soy-free?
Replace GF soy sauce with coconut aminos for a soy-free alternative.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
What type of lettuce works best for wraps?
Butter lettuce is ideal for wraps due to its soft texture and cup-like shape, but you can also use iceberg or romaine lettuce.
How do I store leftovers?
Store the chicken mixture in an airtight container in the refrigerator for up to 3 days. Assemble wraps just before serving.
