Low Fat Asian Chicken Lettuce Wraps
Transform weeknight meals with these irresistibly flavorful Low Fat Asian Chicken Lettuce Wraps—a lighter twist on the classic dish that doesn’t compromise on taste. Packed with lean ground chicken breast and a medley of vibrant veggies like red bell peppers, carrots, and water chestnuts, this recipe offers a refreshing balance of hearty protein and crisp textures. A savory, low-sodium soy sauce and hoisin glaze infused with fresh ginger and garlic ties it all together, delivering bold Asian-inspired flavor in every bite. Served in crisp romaine or butter lettuce leaves, these wraps are perfect as a low-carb, healthy dinner or appetizer option. Ready in just 30 minutes, this easy and satisfying dish is ideal for busy evenings while adding a wholesome, guilt-free indulgence to your table!
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Recipe Information
Ingredients
- 1 lb Ground chicken breast
- 8 large Romaine or butter lettuce leaves
- 1 medium Red bell pepper
- 1 large Carrot
- 3 stalks Green onions
- 2 cloves Garlic
- 1 tbsp Fresh ginger
- 2 tbsp Low-sodium soy sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 can Water chestnuts
- 0.5 tsp Crushed red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
1. Begin by preparing the vegetables. Finely dice the red bell pepper, carrot, and water chestnuts. Thinly slice the green onions, and mince the garlic cloves.
2. Heat a large non-stick skillet over medium heat and add the sesame oil. Once hot, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the ground chicken to the skillet. Cook, breaking up the meat with a spoon, until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the diced red bell pepper, carrot, and sliced water chestnuts. Cook for an additional 3-4 minutes until the vegetables are slightly tender.
5. In a small bowl, mix together the soy sauce, hoisin sauce, and rice vinegar. Pour this sauce over the chicken and vegetable mixture in the skillet.
6. Add the crushed red pepper flakes, salt, and black pepper to the skillet. Stir everything well to ensure it is evenly combined.
7. Lower the heat and let the mixture simmer for about 2 minutes, allowing the flavors to meld together.
8. Remove the skillet from the heat and stir in the sliced green onions.
9. To serve, spoon the chicken mixture into the center of each lettuce leaf, wrapping the leaf around the filling. Serve immediately and enjoy your delicious low fat Asian chicken lettuce wraps!
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.1 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2826 mg | 60% | |
*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.
