Curried Chicken Lettuce Wraps
Transform your mealtime routine with these vibrant and flavorful Curried Chicken Lettuce Wraps! Tender, seasoned chicken is simmered in a rich and aromatic blend of curry powder, cumin, and coriander, enhanced by creamy coconut milk, a dash of soy sauce, and a hint of honey for subtle sweetness. This savory filling is paired with crunchy shredded carrots, crisp red bell peppers, and fresh herbs, all wrapped in crisp lettuce leaves for a light yet satisfying bite. Perfect for busy weeknights or casual entertaining, this dish is quick to prepare in just 35 minutes and offers a healthy, gluten-free, and low-carb option without sacrificing bold, exotic flavors. Whether you're looking for a refreshing lunch or an easy dinner idea, these Curried Chicken Lettuce Wraps are a must-try for spice lovers and food adventurers alike!
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 cup coconut milk, canned
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon honey
- 1 medium carrot, shredded
- 1 small red bell pepper, finely diced
- 2 stalks green onions, sliced thinly
- 2 tablespoons fresh cilantro, chopped
- 8 leaves butterhead lettuce or romaine lettuce leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large skillet, heat olive oil over medium heat.
Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes per side, or until fully cooked through. Remove from the skillet and let rest before shredding or finely chopping into small pieces.
In the same skillet, add the diced onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until aromatic.
Sprinkle the curry powder, ground cumin, and ground coriander over the onions and garlic. Stir to combine and toast the spices for 1 minute to release their flavors.
Pour in the coconut milk, soy sauce, lime juice, and honey. Stir well and bring the mixture to a simmer.
Return the shredded chicken to the skillet, ensuring it is fully coated in the sauce. Simmer for 3-4 minutes to allow the flavors to meld.
Remove the skillet from the heat and let the chicken mixture cool slightly. Stir in the shredded carrot, diced red bell pepper, green onions, and chopped cilantro.
Spoon the curried chicken mixture into the lettuce leaves, dividing evenly among them.
Serve immediately and enjoy your light, flavorful Curried Chicken Lettuce Wraps!
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
