I love me some lettuce wraps. The lettuce is a healthier alternative to the taco shell.
I highly recommend you make this for your next lunch or dinner gathering as this recipe can feed a small crowd – or just two very hungry people 🙂 don’t judge! Creating this post is making me want to make lettuce wraps again. Easy and tasty!
I start off my assembling my toppings and washing my boston lettuce.
You can shred, chop whatever veggies you want. I used the following:
Shredded carrots, cabbage, sprouts, green onion. You can also add some cucumber, tomatoes, mango etc.
1lb ground chicken breast
5 chopped cremini mushrooms
1 chopped red bell pepper
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1 thumb sized amount of ginger, peeled & diced
3 Tablespoons tamari
1 Tablespoon olive oil
3 Tablespoons peanut butter
1/2 Tablespoon water
1 Tablespoon honey
1 tablespoon ketchup or tomato paste
2 teaspoons sriracha sauce (optional – high spice heat factor)
dash of pepper
1. Add olive oil and heat a large, non-stick skillet on high. Add garlic and ginger and let sauté for less than a minute.
2. Add chicken, onion, mushrooms, red peppers, dash of pepper, then cook until chicken is nearly done.
3. Add the tamari, peanut butter, water, honey, ketchup/tomato paste, and sriracha sauce and stir until well combined.
4. Add chopped peanuts and place in a serving bowl and serve with your toppings.
1 avocado mashed
4 shredded carrots
1 cup shredded purple cabbage
4 green onions, chopped
Chopped pea sprouts
1/4 cup peanuts, chopped
12 large boston lettuce leaves, rinsed and patted dry
Important– how to assemble a lettuce wrap.
In order to avoid the chicken to break the lettuce wrap. I recommend adding a dollop of the guacamole first and then a spoonful of the peanut chicken mixture and then add your toppings.