🥬 Asian Chicken Lettuce Wraps - Light, Crunchy & Protein-Packed
Light yet satisfying, these flavourful lettuce wraps are loaded with minced chicken stir-fried in garlic, ginger and an umami-rich Asian sauce. The crisp lettuce acts as a refreshing low-carb shell, making this an ideal midweek meal the whole family will love.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free (use tamari) | Dairy-Free | Nut-Free | Pregnancy-Friendly
10 mins
10 mins
Easy
1
Sugars
4g
Kcal
320
Fibre
2g
Fat
18g
Protein
30g
Saturates
4g
Salt
1.3g
Carbs
8g
Info
Cooking time:
Prep time:
10 mins
Gluten-Free (use tamari) | Dairy-Free | Nut-Free | Pregnancy-Friendly
Difficulty:
Serves:
10 mins
Easy
1
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
4g
Fibre
2g
Protein
30g
Salt
1.3g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free (use tamari) | Dairy-Free | Nut-Free | Pregnancy-Friendly
10 mins
10 mins
Easy
1
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
(Per Serving)
• 125g ground chicken (minced breast or thigh)
• ½ garlic clove, minced (or 1 small clove)
• ¼ tbsp fresh ginger, minced or grated
• ¼ tbsp sesame oil (or olive oil) for frying
• 35–40g water chestnuts, chopped (optional)
• ¾ spring onion, finely sliced (white and green parts separated)
• 2–3 large lettuce leaves (iceberg or romaine)
• ¼ carrot, shredded or julienned (optional, for topping)
For the sauce:
• ¾ tbsp soy sauce (or tamari for GF)
• ¼ tbsp oyster sauce (optional)
• ¼ tbsp hoisin sauce (optional)
• ½ tsp rice vinegar
• ¼ tsp chilli garlic sauce or sriracha (optional)
• Pinch of granulated sweetener (erythritol or honey)
Instructions:
1. Make the Sauce: In a bowl, whisk together soy sauce, oyster sauce, hoisin, vinegar, chilli sauce, and sweetener. Set aside.
2. Cook the Chicken: Heat sesame oil in a large pan over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant. Add the chicken and cook, breaking it up, until fully cooked (about 5 mins).
3. Add Veggies: Stir in water chestnuts and the white parts of the spring onions. Cook for another 1–2 mins.
4. Add Sauce: Pour in the sauce, stir to coat the chicken mixture, and simmer for 1–2 mins until slightly thickened. Taste and adjust seasoning.
5. Assemble Wraps: Stir in the green spring onion parts. Spoon the chicken mixture into lettuce leaves, top with carrot if using, and garnish.
6. Serve: Serve immediately as hand-held wraps with extra chilli sauce if desired.
Healthy Swaps & Tips:
• Lean Protein: Swap chicken for ground turkey or lean pork mince.
• Lower Carbs: Omit hoisin sauce or use sugar-free versions to reduce sugar.
• Veggie Boost: Add mushrooms, bell peppers, or grated courgette for extra nutrients.
• Make it a Bowl: Skip the wraps and serve over shredded lettuce or cabbage for a low-carb bowl.
Storage & Meal Prep:
• Chicken filling lasts up to 3 days in the fridge.
• Reheat in a pan or microwave until hot.
• Store lettuce leaves separately wrapped in paper towel to keep crisp.
• Not freezer-friendly - best made fresh or stored short-term.
Ideal For:
• Light yet flavourful low-carb meals
• Weeknight dinners or meal prep lunches
• DIY wrap “bars” for group or family meals
• Low-carb, gluten-free or Weight Watchers lifestyles