Quick-Sautéed Chicken Lettuce Wraps

Flavorful ground chicken stir-fried with water chestnuts and bell peppers, seasoned with ginger and garlic, served in crisp lettuce cups.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.55/serving

Dietary

• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sodium
• Low-Sugar
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 1.25 pound ground chicken (99% fat-free)
• 0.5 tablespoon olive oil
• 1 yellow bell pepper (large, finely diced)
• 0.5 yellow onion (medium, finely diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 can water chestnuts (8 ounces, drained and finely chopped)
• 1.5 tablespoon coconut aminos
• 0.5 tablespoon rice vinegar
• 0.25 teaspoon black pepper
• 1 head butter lettuce (separated into leaves)

Instructions

1. Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the finely diced yellow bell pepper and yellow onion. Sauté for 3-4 minutes until softened.
2. Add the lean ground chicken to the skillet. Break it apart with a spoon and cook for 5-7 minutes, until no longer pink. Drain any excess liquid.
3. Stir in the minced garlic and fresh ginger. Cook for 1 minute until fragrant.
4. Add the finely chopped water chestnuts, coconut aminos, rice vinegar, and black pepper to the skillet. Cook for another 2-3 minutes, stirring constantly, until the liquid has mostly evaporated and the flavors have melded.
5. Remove from heat. Serve the chicken mixture immediately with butter lettuce leaves for wrapping.

Notes

For extra crunch, serve with a side of cucumber spears. The filling also works great over cauliflower rice or as part of a cold salad.

Nutrition (per serving)

• Calories: 303
• Protein: 27.8 g
• Carbohydrates: 17.2 g
• Fat: 13.6 g
• Fiber: 1.8 g
• Sodium: 328 mg
• Saturated Fat: 3.6 g
• Sugar: 5.8 g
• Cholesterol: 125 mg