Sesame Chicken Lettuce Wraps
Ground meat has a world of potential. One of my favorite things to do with ground meat is LOAD IT UP WITH VEGGIES, whether I’m making meat balls, meat loaf, or meat crumbles. Some vegetables like mushrooms are nearly undetectable inside ground meat, while others add volume without extra calories, such as grated zucchini.
This week, ground chicken gets paired up with chopped onions (YES) and mushrooms (UH HUH). The simple marinade of sesame oil, soy sauce, a little sugar, and sriracha gave life to the filling, all spooned into butter lettuce during the week.
This one’s a CAPSULE MEAL in my rotation because it’s all done on the stovetop. So simple, full of fiber, warm, and flavorful, you’ve got to try this meal prep recipe.
Ground chicken was used for these wraps because I’m trying to keep it lean. Ground beef would also taste delicious, if you prefer.
Finely chopped is key. Dice these veggie up well for the best combined flavor (this hand chopper is one of my favorite kitchen tools).
Assemble your wraps when you’re ready to eat them. The lettuce will get soggy if you pre-make the wraps and store them. I stored my pre-portioned lettuce in sandwich bags—it was a good call.
Top your wraps off with something delicious! May I suggest sriracha, green onion, and crushed cashews?
These lettuce wraps are lightened up with ground chicken and loaded with mushrooms and onions. They're gluten-free and packed with lean protein.
Servings: 4 meals
1.5 pounds ground chicken
2 tsp sesame oil
Pinch of salt
10 whole mushrooms, diced (about 1.5 cups)
1/2 onion, diced thin
2-4 cloves garlic, diced
2 stalks green onion, sliced (for garnish)
1 head butter lettuce or romaine lettuce
1/4 cup low-sodium tamari (GF soy sauce)
1/4 cup chicken or beef broth
2 tbsp coconut sugar
2 tsp sesame oil
3 tsp Sriracha (more/less for preferred spice)
We top these with extra Sriracha, chopped green onion, and raw cashew pieces for some crunch.
In a large skillet over medium-high heat, drizzle 2 tsp. of sesame oil to coat the pan, then add ground chicken. Break up chicken into pieces and cook thoroughly until no longer pink. Drain if needed, then transfer chicken to a bowl.
In the same skillet, drizzle a bit more oil then add onions and garlic. Cook 3-4 minutes until fragrant.
Add in diced mushrooms and stir to combine. Cook all vegetables for 6-8 minutes until the mushrooms are tender.
While the vegetables cook, whisk together tamari, broth, coconut sugar, sesame oil, and Sriracha in a bowl.
Once the vegetables are soft, add the chicken back in. Drizzle sesame sauce over everything and stir well.
To prepare lettuce:
Wash butter lettuce. Carefully peel back and break leaves off the head. Store lettuce separately in containers or bags and assemble your wraps when you're ready to eat.
TOPPINGS & MEAL PREP STORAGE
Transfer filling into four containers and allow them to cool before adding a lid and storing for up to 5 days.
Enjoy lettuce wraps with a Sriracha squirt, sliced green onion, crushed cashews, or on their own!