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 coconut 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 or turkey 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 lean ground chicken
2 tsp sesame oil
Pinch of salt
10-12 whole mushrooms, diced (about 1.5 cups)
1/2 onion, diced
2-4 cloves garlic, minced
1 head butter lettuce or romaine lettuce
Optional: 1 can water chestnuts
1/4 cup low-sodium tamari or 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)
1 tbsp arrowroot powder or corn starch
Extra Sriracha, chopped green onion, raw cashews or almonds!
Start with the protein: 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 the chicken if needed, then transfer it to a bowl.
Next, the veggies: In the same skillet, spray the base with cooking spray, followed by minced onions and garlic. Cook 3-4 minutes until fragrant.
Add in diced mushrooms and stir to combine. Saute vegetables for 6-8 minutes until the mushrooms are tender.
Making the sauce: While the vegetables cook, whisk together tamari, coconut sugar, sesame oil, and Sriracha in a small bowl.
In a heat-safe bowl, microwave the chicken or beef broth for 2 minutes (it should be very hot). Once hot, whisk in the arrowroot powder or cornstarch to create a slurry. This will help thicken the sauce.
Pour the tamari paste mixture into the hot broth and whisk well to combine.
Bring it all together: Once the vegetables are soft, add ground chicken back into the skillet. Drizzle your prepared sauce over the mixture and stir to coat.
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.
Transfer sesame chicken into four containers and allow them to cool slightly before adding a lid and storing for up to 5 days.
When you’re ready to eat, warm up the chicken mixture then spoon it onto prepared lettuce.
I like to store extra sriracha and unsalted cashews in 2oz condiment cups alright inside my meal prep container with the chicken. That way the toppings are portioned out and ready to eat.