Ingredients
Scale
- 1 lb lean ground chicken
- 3 green onions, chopped
- 1 cup grated carrots
- 1 cup bell peppers, diced (any color)
- 1 head iceberg or butter lettuce (large leaves)
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp Sriracha (adjust to taste)
- 1 tbsp rice vinegar
Instructions
- Prep your ingredients: Chop the green onions and bell peppers; grate the carrots.
- Cook the chicken: Heat a skillet over medium heat, add ground chicken, and cook until browned (5-7 minutes).
- Add vegetables: Stir in green onions, bell peppers, and grated carrots. Cook for an additional 3-4 minutes until softened.
- Mix in sauce: Add soy sauce, sesame oil, Sriracha, and rice vinegar. Stir well to combine.
- Assemble wraps: Spoon filling into lettuce leaves, fold, and enjoy immediately.
Notes
- For added flavor, try incorporating minced ginger or garlic.
- You can substitute ground chicken with turkey or tofu for different tastes.
- Leftover filling can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 2 wraps (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg