Chicken Lettuce Wraps Recipe

These ground Chicken Lettuce Wraps are keto-friendly, Whole30-approved, and just plain delicious! Lightly seasoned chicken is sauteed with vegetables, then stuffed into lettuce cups, making for a light and low-carb lunch or dinner.

Swap the bread and tortillas for these light and healthy Chicken Lettuce Wraps! Every bite is packed with savory and umami-forward flavors while the lettuce wrap offers a light and refreshing finish. They make for a wonderful main dish that always fits in during Taco Tuesday and Cinco de Mayo, along with my Low Carb Fish Tacos.

These keto lettuce wraps are filled with a ground chicken and vegetable filling that’s lightly seasoned with simple, pantry-staple ingredients. It’s easy to make in a skillet on the stove in just 15 minutes! Finish each wrap with sliced radishes and microgreens on top, and you have a healthy and satisfying lunch or dinner. 

What is the best lettuce for wraps?

The best lettuce leaves for lettuce wraps are large, sturdy leaves that can hold fillings just as well as tortillas. Romaine, Boston, and Bibb lettuce leaves are all fantastic options! However, you can also use iceberg lettuce, collard greens, cabbage leaves, and little gem lettuce.

Ingredients and substitutions

The filling in these chicken lettuce cups features bright umami flavors from simple ingredients, such as:

• Ground chicken – The main protein in this chicken lettuce wrap recipe. Grass-fed ground beef will also work and will help the lettuce cups feel extra hearty, just as it does in my Stuffed Zucchini Boats.
• Shallot 
• Garlic 
• Ginger – Along with the shallot and garlic, ginger gives the chicken filling an aromatic and savory baseline of flavor. Fresh ginger or ginger paste is best here. If you don’t have fresh ginger, use ½ teaspoon of ground ginger instead.
• Olive oil
• Red bell pepper – I like the sweet and tart flavors of red bell peppers, but you can use any color of bell pepper you already have on hand.
• Tomato paste – To help bring all of the flavors and aromatics together while adding a subtly sweet and acidic flavor.
• Soy sauce – Or use tamari or coconut aminos for a gluten free option.
• Salt and pepper
• Lettuce – I used large romaine leaves but you can use Boston, Bibb, or any type of lettuce I mentioned above.
• Radish – Radishes are naturally bitter and tart but you can tone this down by soaking the slices in a bowl of cold water for 10 minutes ahead of time. Alternatively, use thinly sliced watermelon radishes for a bright pop of pink in each lettuce wrap!
• Microgreens – Finish the chicken lettuce wraps with a garnish of fresh cilantro, microgreens, or any type of sprouts or microgreens.

How to make chicken lettuce wraps

This surprisingly quick and easy lunch or weeknight dinner comes together in just 4 simple steps:

Step 1 – Heat the oil in a large skillet over medium-high heat. When it’s hot, add the ground chicken and break it apart with a wooden spoon.

Step 2 – Now add in the shallots, garlic, ginger, and bell pepper. Season with a little salt and pepper, then sauté until they’re soft and fragrant.

Step 3 – Stir in the soy sauce and tomato paste. Turn down the heat and cook until the chicken is no longer pink. Take the skillet off of the heat.

Step 4 – Arrange the double-stacked lettuce leaves on a serving platter. Add a scoop of the ground chicken mixture to each lettuce wrap, then top with the radish slices and microgreens. Enjoy!

Tips and tricks

• Remember to wash and dry your lettuce before assembling the lettuce wraps!
• You can add even more vegetables to the filling, like broccoli or cauliflower florets, diced cabbage, shaved brussels sprouts, or green onion.
• Double-stacking the lettuce leaves will ensure that they’re sturdy enough to hold the filling and won’t fall apart in your hands.
• The chicken filling can easily be made ahead of time and packed away for meal prep and leftovers. Head to the Storage Instructions below for more information.

Serving suggestions 

One of my favorite ways to serve chicken lettuce wraps is with my Low Carb Fish Tacos and Churrasco Steak. It puts a healthy twist on Taco Tuesday or Cinco de Mayo!

The Asian-inspired flavors in the filling also mean they pair well with my Salmon Stuffed Mushrooms, Thai Basil Beef Stir Fry, and Egg Roll in a Bowl. But if you would rather keep your weeknight meal simple, serve each lettuce cup with steamed green beans or cauliflower mashed potatoes on the side.

All out of lettuce wraps? The chicken filling itself would be the perfect topping on a green salad or a bed of cauliflower rice.

Make ahead and storing

To make ahead: The chicken filling can be made 1 to 2 days ahead of time. Once it’s cool, store it in an airtight container in the fridge until it’s time to reheat and assemble the wraps. 

You can also pull the lettuce leaves apart 1 day ahead to save more time. The best way to store romaine lettuce is to keep the washed and dried leaves in an airtight container lined with a paper towel in the fridge.

To store: Store any leftover filling in an airtight container in the fridge for 3 to 4 days.

To reheat: You can reheat the ground chicken mixture in a skillet over medium heat. Add a splash of water, chicken broth, or more soy sauce to prevent the meat from drying out.

Want more healthy low-carb recipes?

• Slow Cooker BBQ Chicken Thighs
• Zesty Tilapia with Green Beans
• Weight Loss Egg Omelette
• Keto Chicken Cobb Salad
• Oven Roasted Turkey Breast