Curry Chicken Lettuce Wraps
Experience an explosion of flavors with these vibrant Curry Chicken Lettuce Wraps—a quick and healthy meal perfect for lunch or dinner. Juicy, bite-sized chicken breast pieces are simmered in a creamy coconut milk curry sauce infused with aromatic spices like turmeric, ginger, and curry powder, delivering a fragrant and savory kick. Wrapped in crisp, fresh butterhead or romaine lettuce, these wraps are delightfully low-carb and gluten-free, yet irresistibly satisfying. Topped with crunchy shredded carrots and a sprinkle of fresh cilantro, each wrap offers a beautiful balance of textures and bold, zesty flavors. Simple to prepare in just 35 minutes, these wraps are a fun, wholesome way to enjoy a lighter take on classic curry.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 2 teaspoons Curry powder
- 0.5 cups Coconut milk
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 head Butterhead lettuce or romaine lettuce
- 0.5 cups Carrots, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Begin by finely chopping the yellow onion and mincing the garlic cloves. Set both aside.
Dice the chicken breasts into small, bite-sized pieces for even cooking.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, ground ginger, ground turmeric, and curry powder to the skillet. Stir well and cook for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the diced chicken to the skillet. Season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
Reduce the heat to medium and pour in the coconut milk. Stir in the soy sauce and lime juice, mixing well to coat the chicken evenly. Simmer the mixture for 7-8 minutes, or until the chicken is fully cooked and the sauce is thickened.
Remove the skillet from heat and stir in the chopped fresh cilantro. Adjust seasoning to taste if necessary.
Separate the lettuce leaves, carefully washing and patting them dry. Use the lettuce leaves as wraps, filling each with a generous spoonful of the curry chicken mixture.
Top each lettuce wrap with a sprinkle of shredded carrots for added crunch and garnish with additional cilantro if desired.
Serve immediately and enjoy your Curry Chicken Lettuce Wraps!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 660 mg | 14% | |
*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.
