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Chicken lettuce wraps


420 cal, 14 fat, 48 carb, 4 fiber, 24 pro

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  • 2 tsp peanut or canola oil
  • 1/2 c chopped vidalia onion
  • 1 1/2 cloves garlic, minced
  • 1 1/2 tsp minced gingerroot
  • 1/2 c water chestnuts, drained and chopped
  • 1 c diced cooked skinless dark-meat chicken
  • 2 tbsp low sodium chicken broth
  • 1 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 pinch black pepper
  • 2 c cooked brown rice
  • 2 scallions, thinly sliced
  • 4 bibb lettuce leaves, washed
  • 1 tsp black sesame seeds


Preparation time 15mins
Cooking time 8mins


Step 1

Heat oil in large saute pan over med-low heat. Add onion and saute for 3 minutes. Reduce heat to low. Add garlic and ginger and saute for 1 minute. Add water chestnuts and cook for one more minute.

Add chicken, broth, soy sauce, vinegar and pepper; stir well. Add rice and cook for 3 minutes. Remove from heat and stir in scallions.

Divide chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

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