Asian Lettuce Wraps

carla mackey


I started the Ideal Protein protocol and needed to get creative with ways to eat 8 oz protein and 2 cups veggies every night!

★★★★★ 4 votes
15 Min
20 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavor of these chicken wraps is soooo good!  It's not pretending about being spicy, though, so adjust the red pepper flakes to suit.


1 large
head of iceberg lettuce (remove indiv leaves)
1 lb
boneless/skinless chicken breasts, diced
1 Tbsp
ginger paste
3 clove
1 medium
yellow or orange bell pepper, diced
1 medium
red bell pepper, diced
1 bunch
fresh haricot verts (or green beans)
1/2 pt
sliced mushrooms
1 Tbsp
montreal chicken seasoning
1 Tbsp
red pepper flake (adjust to taste)
1/8 c
low sodium soy sauce (adjust to taste)
1/8 c
walden farms ketchup (can use regular ketchup if you're not on ideal protein)
1 Tbsp
red wine vinegar
1/2 Tbsp
dry mustard
black pepper to taste
2 Tbsp
vegetable oil

How to Make Asian Lettuce Wraps


  • 1Dice defrosted chicken breasts into pretty small pieces. Put into hot skillet with a few tablespoons vegetable oil and the Montreal chicken seasoning. Cook through.
  • 2While chicken is cooking, dice all your veggies in a small dice. Then add to chicken along with the garlic, ginger paste, additional seasonings, soy sauce, vinegar and ketchup.
  • 3Cook til veggies are just a little soft and all the flavors are combined. Spoon the chicken & veggie mixture into lettuce leaves and enjoy!

Printable Recipe Card

About Asian Lettuce Wraps

Main Ingredient: Chicken
Regional Style: Asian
Collection: Fresh Finds
Other Tags: Quick & Easy, Healthy
Hashtags: #lettuce, #wrap