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Chicken Lettuce Cups
"Enjoy a fresh and flavorful Chicken Lettuce Wrap with Carrots – a perfect blend of savory chicken, crunchy carrots, and crisp lettuce. Ready in 20 minutes!"
Course
Appetizer, dinner
Cuisine
Asian
Keyword
carrots, chicken breast, iceberg
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
546
kcal
Author
Corrie
Ingredients
2
chicken breasts
finely chopped or ground
1
head of iceberg or butter lettuce
2
large carrots
grated
2
tablespoons
soy sauce
2
garlic cloves
minced
Instructions
In a skillet over medium heat, add a splash of oil and the minced garlic. Sauté until fragrant.
Add the chicken to the skillet and cook until browned and no longer pink inside.
Add the grated carrots and soy sauce. Stir and cook for an additional 3-4 minutes.
Remove from heat and allow it to cool for a few minutes.
Carefully peel off the lettuce leaves, washing and drying them if needed.
Place a spoonful of the chicken-carrot mixture onto each lettuce leaf and fold or wrap it around the filling.
Serve immediately.
Notes
Always let the cooked chicken mixture cool slightly before adding to the lettuce to avoid wilting.
Use a food processor to quickly grate or thinly slice the carrots.
If you’re avoiding salt, reduce or skip the soy sauce and add a squeeze of lime for flavor.
Serve immediately after assembling to maintain the crispiness of the lettuce.
Customize the filling by adding your favorite veggies or even some crushed peanuts for extra crunch.
Nutrition
Calories:
546
kcal
|
Carbohydrates:
4
g
|
Protein:
100
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.1
g
|
Cholesterol:
289
mg
|
Sodium:
2536
mg
|
Potassium:
1773
mg
|
Fiber:
0.4
g
|
Sugar:
1
g
|
Vitamin A:
136
IU
|
Vitamin C:
7
mg
|
Calcium:
41
mg
|
Iron:
3
mg