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asian lettuce wraps

(4 ratings)
gcmackey avatar
Blue Ribbon Recipe by
carla mackey
@gcmackey
pasco, WA

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For asian lettuce wraps

  • 1 lg
    head of iceberg lettuce (remove indiv leaves)
  • 1 lb
    boneless/skinless chicken breasts, diced
  • 1 Tbsp
    ginger paste
  • 3 clove
    garlic
  • 1 md
    yellow or orange bell pepper, diced
  • 1 md
    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

  • 1
    Dice defrosted chicken breasts into pretty small pieces. Put into hot skillet with a few tablespoons vegetable oil and the Montreal chicken seasoning. Cook through.
  • 2
    While 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.
  • 3
    Cook til veggies are just a little soft and all the flavors are combined. Spoon the chicken & veggie mixture into lettuce leaves and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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