31 Healthy Lettuce Wrap Recipes For An Easy Meal

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Avocado Chicken Salad Lettuce Wraps

Avocado Chicken Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Chicken salad lettuce wraps are lightened up with healthy avocado and NO mayonnaise at all! These wraps are going to quickly become a lunch favorite.

Ingredients

• 1 medium ripe avocado, pitted and diced
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced red onion
• 1/2 teaspoon garlic powder
• 2 cups cubed or shredded cooked chicken
• Salt and pepper to taste
• 8-10 butter lettuce leaves

Instructions

1. In a medium bowl, mash avocado with sour cream and lime juice. Stir in cilantro, onion, garlic powder, and chicken cubes until combined. Season chicken salad with salt and pepper to taste.
2. Fill butter lettuce leaves with chicken salad and serve immediately. Enjoy!

2. Instant Pot General Tso Chicken

Instant Pot General Tso Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 – 6’]

Easy Better than Takeout Instant Pot General Tso Chicken Recipe: Tender, juicy pressure cooker chicken soaked in sweet and sour General Tso Sauce with a tad spicy kick. Easy to make & so delicious to eat!

Ingredients

• 8 – 10 (~2 pounds) chicken drumsticks
• 1 tablespoon (15ml) peanut oil
• 10 dried Chinese red chili
• 3 garlic cloves (, minced)
• 1 – 2 stalks green onion (, green part finely chopped for garnish; white part cut into 1.5 inch pieces)
• 1 (10g) slice ginger (, roughly chopped)
• 1 tablespoon (15ml) honey ((optional))
• 1/4 cup (63ml) dark soy sauce
• 2 tablespoons (30ml) Shaoxing wine
• 2 tablespoons (30ml) Chinese black vinegar or distilled white vinegar
• 1/4 cup (50g) sugar
• 1 teaspoon (5ml) sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 16 – 20 pieces lettuce
• Hoisin sauce ((optional))

Instructions

1. Sauté Garlic and Ginger: Heat up your pressure cooker (Instant Pot: press Sauté button). While the pressure cooker is heating, pour in 1 tbsp (15ml) peanut oil. Add 10 dried Chinese red chili, minced garlic, white part of green onions, and chopped ginger in the pressure cooker, then allow them to slowly release their fragrance. Sauté for roughly 3 minutes.
2. Pressure Cook Chicken: Add General Tso Sauce mixture and chicken in Instant Pot. Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release. Release the remaining pressure, then open the lid carefully.
3. Shred Chicken: Place chicken in a large mixing bowl. Remove chicken skin if desired. Shred chicken with a fork. Remove the bones.
4. Thicken General Tso Sauce: Remove the Chinese red chili. Heat up your pressure cooker (Instant Pot: press Sauté button), and bring the sauce back to a boil. Taste the sauce and add in roughly 1 tbsp (15ml) of honey to sweeten the sauce if desired. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the sauce one third at a time until desired thickness. Place the shredded chicken back in the sauce and mix well.
5. Serve: Place shredded chicken on lettuce. Garnish with finely chopped green onions. You may also serve this Instant Pot General Tso Chicken Lettuce Wrap with Hoisin Sauce on the side. Enjoy~ 🙂

3. Spicy Pork Belly Cucumber Kimchi Lettuce Wraps

Spicy Pork Belly, Cucumber and Kimchi Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT21M · Yield: [‘6’, ‘6 people’]

Instead of the torture of waiting a whole day before eating your Oven Roasted Pork Belly, just let it rest for a few minutes then slice and enjoy it in these festive lettuce wraps! These wraps were inspired by this recipe from Bon Appétit

Ingredients

• 1 pound Oven Roasted Pork Belly (see recipe notes for recipe)
• 2 tablespoons rice vinegar
• 1/2 teaspoon Chinese Hot Mustard
• 2 tablespoons toasted sesame oil
• salt and freshly ground black pepper
• 1 head butter lettuce (whole leaves separated, washed and dried)
• 1 cup kimchi (or more)
• 1/2 English cucumber (thinly sliced)
• 1 small Thai red chili (seeded and thinly sliced)
• large handful fresh mint leaves

Instructions

1. Prepare this Oven Roasted Pork Belly recipe – you’ll need to begin it the night before you plan to serve these. Wrap and refrigerate.
2. Remove Oven Roasted Pork Belly from the refrigerator and cut into 1/4-inch slices. 
3. Heat a skillet over medium heat. Add pork belly in a single layer and fry until crisp on one side. Flip and fry the other side until crisp, 2 to 3 minutes per side. Transfer to serving plate. 

To make the dressing:

1. In a small bowl, whisk together rice vinegar and Chinese Hot Mustard. Then, whisking constantly, slowly drizzle in toasted sesame oil; whisk until emulsified. Season to taste with salt and pepper.

Serve Wrap Ingredients

1. On a single serving platter or several small serving plates, serve lettuce leaves, pork belly slices and toppings.

To Assemble One Wrap:

1. Place 2 slices pork belly in the bottom of a lettuce leaf and top with desired amount of kimchi, cucumber slices, chili slices and mint leaves. Drizzle with a small amount of dressing. Eat and repeat!

4. Ginger Shrimp Lettuce Wraps

Ginger Shrimp Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Ginger Shrimp Lettuce Wraps, made with sherry, ginger and garlic, are the perfect appetizer or entrée. Ready in just 15 minutes!

Ingredients

• 1/2 pound shrimp (deveined and cut into small, bite-sized pieces)
• 1/2 cup water chestnuts (minced)
• 1 teaspoon sesame oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon smoked paprika
• 1 tablespoon dry sherry
• 2 teaspoons ginger (grated or finely minced)
• 2 teaspoons garlic (grated or finely minced)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon zest
• 1 tablespoons sherry vinegar
• 2 tablespoons carrots (grated or finely minced)
• 2 tablespoons scallions (cut at an angle)
• 12-24 leaves butter lettuce
• crispy chow mein noodles (or rice noodles)

Instructions For the shrimp filling:

1. Heat the sesame oil in a medium skillet over medium heat. Add the shrimp, water chestnuts, salt and paprika, cook for 2 minutes, stirring to prevent sticking.
2. Add the sherry, ginger and garlic. Continue to cook until shrimp are fully cooked and opaque, approximately 2 minutes. Remove from heat and set aside.

For the dressing:

1. In a small container or bowl, whisk together the oil, lemon zest and sherry vinegar. Set aside or if making in advance, place in a container and refrigerate.

To assemble:

1. Place a spoonful of shrimp mixture onto two doubled up pieces of butter lettuce. Top with a drizzle of the dressing and then desired toppings.
2. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

5. Bulgogi Korean BBQ Beef Lettuce Wraps

Bulgogi Korean BBQ Beef Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb beef sirloin or flank steak, very thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon gochujang (optional)
• 3 green onions, sliced
• 8–12 lettuce leaves (romaine or butter)
• 1 teaspoon toasted sesame seeds
• 2 cups cooked jasmine rice (optional)
• 1 cup shredded carrot or cucumber sticks (optional)

Instructions

1. 1. Whisk marinade of soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang; marinate beef 30–60 minutes.
2. 2. Sear beef in a hot skillet until browned and just cooked; set aside.
3. 3. Toss green onions briefly in the pan to pick up flavor.
4. 4. To serve, place beef in lettuce leaves, top with onions, sesame seeds, and optional rice; wrap and eat.

6. Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Flavorful, quick, and healthy! Lemongrass, garlic, and sesame are combined for a soy-free Thai-inspired sauce that can be mixed with ground pork or chicken. A delicious low-carb meal that’s migraine-friendly and MSG free.

Ingredients

• 1.5 pounds ground chicken
• 1 stalk lemongrass
• 2-3 garlic cloves, minced
• 2 teaspoons fresh ginger, minced or grated
• 1/4 cup water
• 2 tablespoons distilled white vinegar
• 3 tablespoons coconut aminos
• 1 tablespoon toasted sesame oil
• 2 teaspoons honey
• 2 green onions, chopped
• 1/2 cup shredded or matchstick carrots
• 1/2 cup red pepper chopped
• 8 lettuce cups
• salt and pepper to taste
• sriracha and/or sweet chili sauce

Instructions

1. To chop the lemongrass, cut about 1/2 inch off the thick bottom stem and the top stem where it begins to turn a darker shade of green. Cut the piece in half and then peel off a few of the really thick outer layers. Run your (sharp) knife through the inner piece, chopping into very fine pieces, as small as possible. Set aside.
2. In a large pan, cook ground chicken over medium high heat until cooked through about 5-6 minutes. Meanwhile mix up your sauce by combining the chopped lemongrass, ginger, garlic, water, vinegar, coconut aminos, sesame oil, and honey. Taste and add salt as needed (I usually add about 1 teaspoon to start).
3. Add the sauce to the cooked ground chicken and bring to a simmer over medium high heat. Cook for about 2-3 minutes until the sauce thickens a bit and coats the chicken nicely. Remove from heat and taste to adjust any seasonings. Spoon the chicken mixture into the lettuce cups and top with chopped carrots, green onions (scallions), and pepper. You can also add toasted sesame seeds for flair.

7. Keto Salmon Burger

Keto Salmon Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans (14 oz each) salmon, drained
• 2 ounces cream cheese, softened
• 1 large egg
• 3–4 tablespoons almond flour
• 1 teaspoon fresh dill, chopped
• 1/2 teaspoon lemon zest
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1–2 teaspoons olive oil for cooking
• Lettuce leaves for buns (8–10)
• 1 ripe avocado, sliced
• 1 tomato, sliced
• Tartar sauce or mayonnaise (optional)

Instructions

1. 1. In a bowl, mix salmon, cream cheese, egg, almond flour, dill, lemon zest, garlic powder, salt, and pepper until well combined.
2. 2. Form 4 patties; chill 15 minutes to help set.
3. 3. Pan-fry patties in a lightly oiled skillet 3–4 minutes per side until browned and cooked through.
4. 4. Assemble on lettuce leaves with avocado and tomato; add tartar sauce if desired.

8. Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Lettuce Wraps’]

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free! 

Ingredients

• 1 pound ground chicken
• 2 Tablespoons peanut oil
• ½ onion ((finely diced))
• ½ Tablespoon minced garlic
• 1 cup red or green pepper ((finely diced))
• 8 ounces water chestnuts ((drained & finely diced))
• 3 Tablespoons soy sauce*
• 3 Tablespoons hoisin sauce**
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon peanut butter
• 1 Tablespoon honey
• 2 teaspoons sweet chili sauce
• ½ teaspoon garlic powder
• ¼ teaspoon powdered ginger
• ¼ cup peanuts ((crushed))
• ¼ cup sliced green onions
• Lettuce or your favorite Asian salad

Instructions

1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2. Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
3. Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
5. Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

9. Buffalo Shrimp Salad Lettuce Wraps

Buffalo Shrimp Salad Lettuce Wraps Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

A creamy, spicy treat wrapped in a lighter package, these Buffalo Shrimp Salad Lettuce Wraps make a great appetizer, a quick lunch, or a light and easy dinner.

Ingredients

• 1 head Boston lettuce, cleaned, leaves separated
• 1 lb shrimp, peeled and deveined
• 1 tbsp cornstarch
• salt and pepper, to taste
• 2 tbsp butter
• 1 1/2 tbsp hot sauce, such as Franks Red Hot
• 1/2 cup Ranch dressing
• 1/4 cup feta, goat cheese, or blue cheese crumbles
• 1 rib of celery, with leaves, finely chopped
• 1 cup grape tomatoes, halved

Instructions

1. In a large nonstick frying pan over medium heat, melt 2 tbsp butter until bubbly. 2. While the butter heats, toss the shrimp and cornstarch in a medium bowl until well coated. 3. Add coated shrimp to butter in frying pan in and even layer, and cook 2-3 mins per side over until well browned. 4. Transfer cooked shrimp to a plate and allow to cool slightly (about 3-5 minutes). 5. While shrimp cools, toss chopped celery, ranch dressing, hot sauce and cheese in a medium bowl. 6. Add cooled shrimp, toss to combine, and serve on Boston lettuce leaves with sliced tomatoes, and additional hot sauce, if desired.

10. Mexican Turkey Lettuce Wraps

Mexican Turkey Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Mexican Turkey Lettuce Wraps can be made in under 20 minutes. If you like tacos this will be right up your alley but a lighter, slightly healthier version with the same flavor.

Ingredients

• 1 Boston lettuce ({Bibb lettuce})
• 2 Tablespoons olive oil
• 1 pound ground turkey (cooked)
• 1/4 sweet onion (chopped)
• 2 garlic cloves (chopped)
• 1/2 red pepper ( {or pepper of your choice})
• 1 – 15 oz black beans (drained and rinsed)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper ({cayenne pepper} {more or less depending on spiciness desired})
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup cilantro (chopped)
• 3 green onions (chopped)
• Salsa of your choice
• Cheese
• Sour cream (or Greek yogurt)
• Jalapeños (chopped)

Instructions

1. In a large skillet heat the olive oil over medium high heat. Add the ground turkey and cook until browned, about 4-5 minutes {make sure you crumble it as it cooks}. Add the onion, garlic and red pepper and sauté for 4-5 minutes until the onion is soft.
2. Stir in the black beans, cumin, paprika, red pepper {cayenne pepper} and chili powder and continue to cook for 3-4 more minutes.
3. Remove from the heat and stir in the fresh chopped cilantro and chopped green onions and add salt and pepper to taste.
4. Place a couple of spoonfuls of the turkey mixture into the center of the lettuce leaf. Garnish with salsa, cheese and sour cream or any garnishes you like. Enjoy!

11. Mushroom and Water Chestnut Salad

Mushroom and Water Chestnut Salad (Vegan Lettuce Wraps) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Paying homage to the popular Chinese san choy bow, this is a delicious vegan salad recipe with crunchy water chestnuts mixed with mushrooms, fresh snow peas and cut chillies, served over crisp baby gem lettuce cups. Share these tasty vegan lettuce wraps with family and friends today.

Ingredients

• 200 g king oyster mushrooms (baby)
• 200 g firm tofu
• 1 tsp vegetable oil
• 1 cup snow peas
• 1 can water chestnuts
• 2 sprigs scallion ((spring onion))
• 2 red chillies (small)
• 3 baby gem lettuce
• 2 tbsp white sesame seeds
• 1 tbsp kecap manis
• 2 tbsp soy sauce
• 1 tsp sugar (white)
• 2 tbsp rice wine vinegar
• 2 tsp sesame oil

Instructions Salad

1. Wash baby oyster mushrooms. Then slice the larger baby oyster mushrooms in half and leave smaller ones whole.
2. Slice firm tofu into 1cm cubes.
3. Add 1 teaspoon of vegetable oil to large fry pan and heat over medium heat.
4. Add sliced baby oyster mushrooms and firm tofu cubes and pan fry for 2-3 minutes until golden brown. Remove baby oyster mushrooms and tofu from heat. Set aside for assembly.
5. Wash, top and tail snow peas. Then slice each snow pea on a diagonal to create thin strips.
6. Drain sliced water chestnuts from the can and then further slice water chestnuts into thin strips.
7. Wash and finely slice 2 sprigs of scallion (spring onion).
8. Finely chop chilli into small rounds.
9. Wash and pull apart baby gem lettuce leaves. Set aside for assembly.

Salad Dressing

1. In a small bowl, mix kecap manis, soy sauce, sugar, sesame oil and rice wine vinegar together.
2. Stir well until the sugar has dissolved.

Assembly

1. Place the pan-fried baby oyster mushrooms and tofu in a large mixing bowl.
2. Add kecap manis dressing and mix together well.
3. Add sliced water chestnuts, snow peas and half of the scallion (spring onion) to the mushroom mix.
4. Mix together.
5. On a large platter, place the baby gem lettuce leaves a row. These will act as a salad cups.
6. Add mushroom mixture on top.
7. Drizzle some of the leftover dressing from the mushroom mixture on top.
8. Sprinkle sesame seeds, chopped chilli and the remainder of the scallion (spring onion) on top of the salad cups.
9. Serve.

12. Venison Bulgogi Lettuce Wraps

Venison Bulgogi Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT1480M · Yield: [‘4’]

Flavorful venison bulgogi with sticky rice packaged up in a crisp lettuce wrap.

Ingredients

• 1 ½ lb venison bottom round roast (or other roast or steak cut)
• 6 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 3 tbsp sugar
• ½ cup sliced green onions
• 2 tbsp minced garlic
• 1 head green leaf lettuce
• 5 cups cooked sticky rice (short grain white rice)
• hot sauce (sambal oelek, gochujang, sriracha, etc.)

Instructions

1. Cut meat into thin slices. The meat is much easier to cook if you don’t thaw it fully. Place meat slices on a paper towel lined plate. Refrigerate for a couple of hours to let the paper towels soak up juices as the meat thaws the rest of the way.
2. Combine remaining bulgogi ingredients in a medium bowl. Add in sliced meat. Stir to combine. Marinate for at least a couple hours, preferably overnight. Stir the meat at least once to redistribute the marinade at least once sometime during the marinating time.
3. Add meat to a large skillet on the stove. Heat over medium-high heat until mixture starts bubbling. Cover, reduce heat to low, and cook for 15-20 more minutes.
4. While meat is cooking, wash lettuce and prepare rice according to package directions.
5. To prepare lettuce wraps, add rice, meat with sauce, and a little hot sauce to a piece of lettuce. Wrap it up and enjoy! This recipe is meant for each person to dish up rice, meat and lettuce make their own lettuce wraps as they eat them.
6. This recipe also freezes very well if you make an extra batch or 2. After adding the sliced meat to the marinade, place it in a gallon-size zippered bag and freeze flat. Thaw and cook by following instructions above.

13. Collard Green Wraps with Veggies and Healthy Refried Black Beans

Collard Green Wraps with Veggies and Healthy Refried Black Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large collard leaves, stems trimmed
• 1 can (15 oz) black beans, drained and mashed
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 1/2 red bell pepper, thinly sliced
• 1/2 cup corn kernels
• 1 cup cooked rice or cauliflower rice (optional)
• 1 avocado, sliced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. 1. Blanch collard leaves briefly in boiling water to soften; pat dry.
2. 2. Sauté onion and pepper in oil until soft.
3. 3. Mash beans; mix with corn and half the cilantro; season with salt and pepper.
4. 4. Spread bean mixture onto each collard leaf, add rice or cauliflower rice if using, and top with avocado slices.
5. 5. Roll up each leaf to form a wrap; drizzle with lime juice and sprinkle remaining cilantro before serving.

14. Buffalo Chicken Lettuce Wraps

Buffalo chicken lettuce wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘7’]

Treat yourself to low-carb buffalo chicken lettuce wraps that deliver big on flavor and have just the right amount of crunch! Oven-baking makes for easy clean up.

Ingredients

• 1 large boneless skinless chicken breast (cut into bite size pieces 1-2 inches thick)
• ⅓ cup Franks red hot
• 2-3 tablespoon butter (melted (use 3 for not so spicy))
• 2 garlic cloves (minced (1 tablespoon))
• Salt and pepper (to taste)
• 1 cup pork rinds or panko breadcrumbs (if not keto or low carb)
• 1 tablespoon olive oil or vegetable oil
• 1 large head Butter lettuce (boston bib or romaine lettuce)
• 1 large carrot (cut into matchsticks)
• 1 large red onion (finely diced)
• Blue cheese or ranch dressing for serving
• Blue cheese crumbles for serving (optional)
• Celery stalks for serving

Instructions

1. 1. In a large bowl, combine hot sauce, butter, garlic, salt and black pepper. Add chicken and toss to coat. (Or you can make a little extra sauce and keep it separate for later to drizzle over the chicken once baked).
2. 2. Cover with plastic wrap and let marinate in the fridge for 30 min.
3. 3. Preheat oven to 375 F.
4. 4. Dip each chicken piece into pork rinds/breadcrumbs. Arrange the chicken on a large baking sheet lined with parchment paper or foil, keeping them apart from one another. Bake for 30 minutes.
5. 5. Remove from the oven and let cool for a couple of minutes. Here you can toss the chicken in more hot sauce mixture (that’s what I did.)
6. 6. Meanwhile, assemble the wraps by combining carrots, red onion, and bell peppers on top of lettuce. Add chicken pieces, drizzle with ranch dressing or blue cheese sauce and serve.

15. Sheet Pan Chicken Fajitas in Lettuce Wraps

Whole30 Recipes: Sheet Pan Chicken Fajitas in Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Sheet Pan Chicken Fajitas are the easy weeknight dinner that feeds the whole family! They’re ready in less than 30 minutes and served in lettuce wraps.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 head of butter lettuce, (leaves removed)
• 3 bell peppers of your choice, ((I used red and yellow))
• 1/2 red onion, (sliced into 1 inch strips)
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons oregano
• 1/2 teaspoon garlic powder
• 1 tsp onion powder
• 1/4 teaspoon salt
• 1 tsp lemon pepper
• 4 cloves of garlic, (minced)
• 1 lime, (juice and zest)
• 2 tablespoons olive oil
• cilantro for garnish

Instructions

1. Preheat oven to 425 F and prepare the ingredients: In a small bowl, mix together the paprika, cumin, cayenne pepper, oregano, garlic powder, onion powder, salt, and lemon pepper. In another small bowl mix the minced garlic and olive oil. Then slice the chicken into 1/2 inch thick strips and slice peppers and red onion into 1 inch strips.
2. Evenly spread the chicken, peppers, and onions on a sheet pan or 10-12 inch oven safe baking dish. Toss them with the olive oil mixture on the pan, then the seasoning mixture. Bake for 15 minutes, remove the sheet pan from the oven and preheat the broiler to high. Broil for an additional 3-5 minutes or until the vegetables begin to brown and the chicken has reached an internal temperature of 165 F. Top the fajitas with lime juice and zest after removing from the oven.
3. To serve, place fajita mixture inside lettuce wraps and garnish with cilantro and your favorite lettuce wrap toppings!

16. Thai-Inspired Vegan Larb

Thai-Inspired Vegan Larb is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Quick and easy vegan lettuce wraps inspired by Thai Larb. Made with seitan, vegetables, and fresh herbs, and topped with quick-pickled onion. Enjoy as a low-carb vegan meal or serve with rice. Perfect for weeknights! Yield: serves 6 as an appetizer or 3 to 4 as a main dishAdapted from boneppetit.com

Ingredients

• 1 large red onion
• 3 to 4 Tbsp rice vinegar
• 1 pound seitan, crumbled
• 1 to 2 Tbsp oil
• 2 or 3 jalapenos, seeded, thinly sliced (Or use a more traditional spicy chile such as Bird’s Eye. )
• 3 green onions, sliced (white and green parts)
• 3 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 to 2 tsp sriracha or other hot sauce
• 1 Tbsp maple syrup or brown sugar
• 1 head lettuce, Boston, Bibb or butterhead
• 1 lime, cut into wedges
• fresh cilantro, leafy parts, roughly chopped
• fresh mint leaves, roughly chopped
• 1/3 cup roasted peanuts, chopped

Instructions

1. To make the pickled onion: thinly slice half of the red onion. Place sliced onion in a shallow bowl and cover it with a few tablespoons of rice vinegar. Set aside.
2. Prep: Chop the other half of the onion, thinly slice the peppers/chiles and green onion, and mince the garlic.Crumble the seitan in a food processor. If you don’t have a food processor you can also mince the seitan with a chef’s knife.
3. Preheat a skillet over medium heat. Add the oil, and sauté the onion (the half that’s not pickled) and peppers/chiles for a few minutes or until the onion is translucent.
4. Add the seitan, and cook for 3 to 5 minutes or until heated through and slightly browned.
5. Next, add the green onion, garlic, soy sauce, sriracha, and maple syrup, and cook for another 2 to 3 minutes.
6. Once everything is hot, turn off the heat, and prep your lettuce cups, cilantro, mint, and lime wedges. Squeeze some fresh lime juice into the skillet and/or serve lime with individual servings.Spoon larb into the lettuce leaves, and garnish with chopped herbs, pickled red onion, and peanuts, if desired.

17. Black Bean Lettuce Wraps

Vegan Black Bean Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT3M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

For a light and healthy take on taco Tuesday, try these delicious black bean lettuce wrap ‘tacos’ loaded with spiced black beans, corn, avocado, tomato, and lime! A quick, easy, & healthy protein-dense, delicious, 15-minute appetizer or main!

Ingredients

• 2-3 heads of romaine
• 2 (15-ounce) cans of black beans
• ½ teaspoon of soy sauce
• Cayenne (to taste)
• Chili powder (to taste)
• Cumin (to taste)
• 1 cup of corn kernels
• 24 grape tomatoes (quartered)
• 1 avocado (cubed)
• 1 cup of salsa
• Lime (as garnish (optional))
• Cilantro (as garnish (optional))

Instructions

1. For the shell, pull apart 12 leaves from heads of romaine (pull out the ones near the center, if you want the crunchiest).
2. For black beans: Cook in their juice in a saucepan over medium heat for a few minutes. Drain and return to the saucepan. Add soy sauce, cayenne, chili powder, and cumin to taste. Stir and reheat until heated through.
3. For frozen corn, if using: In a saucepan, bring a little layer of water to a boil. Add about a half a bag of frozen corn. Put a lid on it and simmer until warmed.
4. Layer romaine leaves with black beans, then corn, then tomatoes, then avocado chunks. Drizzle salsa, lime, and cilantro on top (if using) and serve.

18. Spicy Turkey Lettuce Wraps

Spicy Turkey Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘2’, ‘2 people’]

These spicy turkey lettuce wraps are a fun family dinner and perfect for the weekend. The lettuce wraps offer a lower carb option, and make the dish gluten-free. Serves 2 generously.

Ingredients

• 1 tbsp olive oil
• 2 turkey breast fillets ((size suitable for 2 people))
• 1/4 white onion (diced)
• 1 garlic clove (minced or finely diced, more to taste)
• 1/2 bell pepper (diced)
• 1/2 small zucchini (diced)
• 1/2 tsp turmeric
• 1 tbsp fresh ginger (grated)
• 6 lettuce leaves
• 1 tbsp apple juice
• 4 tbsp tahini
• 1 tbsp fresh ginger (grated)
• 1 tsp extra virgin olive oil
• 1 tsp honey
• 5-6 tbsp water ((more if required))
• 1 tbsp sesame seeds
• 1 tbsp parsley

Instructions

1. If required, slice the turkey breast fillets into smaller pieces for ease of cooking. Fry the turkey in a large pan, in a little olive oil, until cooked through (about 8-10 minutes depending upon the size of the fillets). They should have an internal temperature of 165F if using a meat thermometer and be white throughout, with no pink meat.
2. Once cooked through remove from the pan and use two forks to shred the turkey.
3. Fry the onion and garlic in the same pan, until softened, around 5-6 minutes. Add the turmeric and stir to combine. Add the bell pepper, zucchini and grated ginger to the pan and fry for a further 5 minutes or until the vegetables are softened. Return the shredded turkey to the pan, along with the apple juice. If the mixture seems overly dry add a touch more juice. Stir well to combine.
4. Make the tahini dressing by combining all the ingredients and stirring (or whisking) until it forms a thin sauce. If required, add more water to preference.
5. Place the lettuce leaves on a large plate and spoon the turkey mixture into the centre of the leaves. Drizzle with the tahini dressing, and sprinkle with sesame seeds and parsley.

19. Turkish Red Lentil and Bulgur Kofte

Mercimek Koftesi | Red Lentil and Bulgur Koftesi | Turkish Lentil Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’20’, ’20 Pieces’]

Mercimek Koftesi, Vegan Turkish kofte that is made with red lentils and bulgur and the best part is, these are not deep fried. Stuff it inside some crisp lettuce to enjoy as an appetizer or lunch.

Ingredients

• 1 cup Red Lentil / Masoor Dal
• 3/4 cup Bulgur (fine )
• 1 Onion (finely chopped)
• 1 cup Parsley (finely chopped)
• 4 Spring onions (whites and greens chopped)
• 2 tbsp Tomato paste (substitute ketchup)
• 1 tbsp Cumin powder
• 2 tsp Crushed red pepper (adjust based on liking)
• Salt ( to taste)
• 4 tbsp Olive oil
• 8 Lettuce leaves (to serve)

Instructions

1. Wash the lentils well and place them in a large pot along with 3 cups of water. I started with about 2 ½ cups of water and when the lentils were cooked and appeared a little on the drier side, I added about ½ more cup of hot water.
2. Cook the lentils in medium heat until they are soft and cooked. At this stage the lentils should still have a little water left in them that would allow the bulgur to cook.
3. Add the fine bulgur to the pot and mix well. Turn off the flame and cover the pot and let it sit for about 30 minutes until the bulgur cooks up in the leftover heat and absorbs the extra water. I did not have fine bulgur and had quick cooking bulgur in my pantry. So, I just ground it a bit in the blender and then used it in the recipe.
4. After 30 minutes, you will notice that the bulgur has soaked up all the liquids and also has cooked. Let this mixture cool down a bit.
5. Meanwhile in a pan, heat the oil and sauté the finely chopped onions until translucent.
6. Add the crushed red pepper, tomato paste (I used ketchup) and cumin powder and cook further for 2 more minutes.
7. Turn off the flame and add this to the cooked lentil mixture.
8. Add the finely chopped parsley, spring onions and salt to the lentil mixture and mix well. I found that using my hands to mix was easier than using the ladle.
9. Take a handful of the mixture and shape it into kofte shape and place them in serving platter.

20. Vegan Lettuce Wraps

Vegan Lettuce Wraps (No Tofu) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 people’]

Tired of the same old lunch every day? Why don’t you spice up your meals with these delicious vegan lettuce wraps no tofu! Instead, these lettuce wraps are made with a quick and easy chickpea filling with either a buffalo, teriyaki, or bbq flavor! So easy and perfect to make ahead.

Ingredients

• 1 tablespoon coconut oil
• ½ cup red onion (diced)
• ½ cup celery (chopped)
• ½ cup green bell pepper
• 3-4 cloves garlic (minced)
• 3 cups chickpeas (cooked or canned)
• Romaine (red leaf or bib lettuce leaves)
• ½ cup buffalo sauce (bbq sauce or teriyaki sauce)
• 1 avocado
• Grated carrots
• Chopped scallions or chives
• Radish matchsticks
• Red bell pepper confetti
• Jalapeno peppers
• Sprouts

Instructions Chickpea Filling

1. Heat 1 tablespoon coconut oil in a skillet and add celery, onion and garlic. Cook until veggies are soft and translucent, stirring frequently.
2. Add chickpeas and ¼ cup water. Cook about ten minutes on low covered with a lid.
3. Remove from the heat and stir in your sauce of choice.

Prep Veggies

1. Separate lettuce out lettuce leaves and trim off the bottoms as needed. Rinse the lettuce leaves and place into a colander to drain. Pat dry if needed before serving.
2. Cut and slice up the veggies you want to use.

To Serve

1. When ready to serve place chickpea filing into lettuce cups and top with your choice of toppings and mashed avocado.

21. Mayo-Free Creamy Tuna Lettuce Wraps

Healthy Tuna Salad Recipe {without Mayo} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

This healthy tuna salad is creamy, flavorful, and made without any mayonnaise! Instead, it uses homemade cashew cream for a lower calorie and dairy-free option that still tastes rich and satisfying. Serve it in lettuce wraps, sandwiches, or with crackers for an easy, high-protein meal. {Gluten-free, Dairy-free & Paleo}

Ingredients

• 2 (5 oz) cans tuna, (packed in water)
• 2 ribs of celery, (diced)
• 1/2 cup finely chopped carrots
• 2 green onions, (thinly sliced (green and white parts))
• 1/2 cup finely diced dill pickles ((optional))
• Bibb, (Boston, or romaine lettuce leaves (optional))
• 1/2 cup unsalted cashews, (soaked in water for at least 2 hours)
• 1/2 cup water
• 1 garlic clove, (minced)
• 1/4 tsp salt

Instructions

1. In a small bowl, measure out cashews and allow them to soak in water for at least two hours. In a blender or magic bullet, blend all of the ingredients for the cream sauce until smooth.
2. In a bowl or container, break up tuna with a fork. Add in diced celery, carrots, and green onion and diced pickles, if desired.
3. Add the cream sauce to the tuna mixture and mix until well combined. Evenly distribute mixture into Bibb, Boston or romaine lettuce leaves, or serve on a sandwich or with crackers. Serve immediately or store tuna salad in fridge for later use.

22. Thai Lettuce Wraps

Vegetarian Thai Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 (total yield of filling: 2 3/4 cups)’]

Fast and easy Thai Lettuce Wraps are full of golden seared seasoned tofu, sweet-salty sauce, fresh vegetables all in cool lettuce leaves. It’s a vegan/vegetarian appetizer or main course that’s healthy, incredibly delicious and full of fresh flavors!

Ingredients

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon vegan fish sauce
• 2 tablespoons brown sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 16 ounces extra-firm tofu (excess moisture dabbed with paper towel; cut into 1/2-inch to 3/4-inch cubes)
• Salt and pepper (to taste)
• 1/2 cup matchstick cut carrots
• ¼ cup diced red onions
• 5 cloves garlic (peeled and diced)
• 2 tablespoons chopped green onions
• 2 tablespoons roasted, unsalted chopped peanuts
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons freshly squeezed lemon juice
• 8 romaine lettuce leaves (trimmed and cut the stems (or other large lettuce leaves))
• ½ teaspoon black sesame seeds (optional)

Instructions Make the sauce

1. In a small bowl, combine the soy sauce, oyster sauce, fish sauce, brown sugar, lemon zest, and red pepper flakes stir or whisk until the sugar has dissolved. Set aside.

Cooking the filling

1. Heat a non-stick wok or large non-stick skillet over medium high heat. Add the oil. When hot, add the tofu in a single layer. Lightly salt and pepper.Sauté, stirring and flipping the tofu as needed, until the tofu is lightly golden (5-10 minutes).
2. Add the sliced carrots, red onions, minced garlic and cook for 2 minutes, stirring continuously.
3. Add the prepared sauce, Stir constantly for another 2 minutes. The sauce will absorb into the tofu and vegetables.
4. Toss in the green onions, peanuts, then season with salt and pepper.
5. Turn off the heat. Add the fresh cilantro and lemon juice; stir to absorb into the tofu mixture.

Assemble the wraps

1. Evenly divide the filling between the lettuce leaves and serve immediately.Alternatively, divide the filling into 4 small bowls. Serve on a plate with lettuce leaves to allow diners to make their own wraps!
2. Sprinkle with black sesame seeds to top!

23. Mediterranean Salmon Lettuce Wraps

Salmon Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘4’]

This salmon lettuce wraps are fuss-free, fork-free meal with plenty of flavor packed into a cute little bundle!

Ingredients

• 1 pound 500 grams skinless salmon fillets
• 1 large cucumber (diced)
• 1 cup grape tomatoes (diced)
• 1 red onion (sliced)
• 1 avocado (sliced or diced)
• 1/2 cup feta cheese (crumbled)
• 1/3 cup pitted Kalamata olives or black olives (sliced)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (fresh squeezed)
• 1 tablespoon balsamic vinegar
• 2 garlic cloves (minced)
• 1 tablespoon fresh parsley (finely chopped)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Black pepper (as needed)
• Lettuce or your favorite Asian salad
• Lemon wedges

Instructions

1. In a small bowl whisk together all the ingredients for the marinade/dressing.
2. Pour half of the sauce into a large, shallow dish. Reserve the remaining dressing to use later.
3. Add the salmon to the marinade and mix to coat.  Air fry at 400 F| 200 C for 8-10 minutes. Alternatively, heat 1 tablespoon of oil in a grill or pan over medium high heat. Cook for 10-12 minutes or until cooked through and flaky.
4. While salmon is cooking, prepare the salad. Simply mix all the ingredients in a large bowl.
5. Serve salmon on top of salad in lettuce leaves.
6. Drizzle with the remaining dressing and serve with lemon wedges.
7. Enjoy!

24. Greek Style Lamb Lettuce Wraps

Greek Style Lamb Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: 4

Fresh, healthy and unbelievably easy Greek style lamb lettuce wraps ready to get on your table in less than 20 minutes, served with tzatziki. Trust me, it does not get any better than this!

Ingredients

• Marinade
• ½ cup extra virgin olive oil
• juice from 2 lemons
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 2 teaspoons thyme
• salt and pepper
• Salad
• 2 to matoes, chopped roughly
• 1/2 small red onion, thinly sliced
• 1 cucumber, chopped
• 1 teaspoon oregano
• 2 tablespoons extra virgin olive oil
• 1 medium Iceberg lettuce
• 500 g butterflied lamb leg/ lamb steaks
• tzatziki to serve

Instructions

1. In a medium bowl, combine all ingredients listed in the marinade and mix well. Place the lamb pieces and coat evenly, using your hands. Refrigerate for at least 15 minutes.
2. To make lettuce cups, place the cored lettuce in a large bowl of cold water and gently remove the leaves, one at a time and drain.
3. To make the salad, add chopped tomatoes, cucumber, onion and oregano in a bowl. Add half the oil and season. Toss to combine.
4. Heat a grill, barbecue or grilled pan and cook the lamb, in batches, for 2 minutes each side. Remove from heat and allow to rest for a couple of minutes. Then slice.
5. To serve, divide the sliced lamb among lettuce cups, top with tomato salad and add some tzatziki. Enjoy!

25. Lentil Lettuce Wraps

Lentil Lettuce Wraps (Vegetarian, Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

Spicy lentil lettuce wraps make a tasty vegetarian meal to please all types of eaters. Lentils are a terrific budget-friendly ingredient rich in plant protein. A recipe that’s easy enough for weeknights dinner or to make ahead for the week.

Ingredients

• 1 Tbsp olive oil (can also use coconut or ghee)
• 1 medium red onion (diced (white or yellow also ok))
• 2 cloves garlic (minced)
• 1 jalapeño (or other spicy pepper, ribs and seeds included for spice, minced)
• 1 carrot (shredded (or diced 1/4 inch))
• 1 cup canned diced tomato (or 1 cup diced fresh tomato)
• 1 ½ teaspoon cumin
• ½ teaspoon cayenne powder
• ½ teaspoon red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper (or to taste)
• 1 Tbsp vinegar (white, dark, apple cider, etc.)
• 1 cup uncooked brown or green lentils
• 3 cups water or broth (more as needed)
• 6-10 lettuce leaves (butter lettuce, romaine, bib lettuce, or cabbage)
• 1 avocado
• 1 lime

Instructions

1. In large pot with a lid, sauté diced onion in oil until soft, about 3-5 minutes. Add minced garlic and jalapeño and sauté until fragrant, about 2 minutes.
2. Add carrots, diced tomato and seasonings (except salt). Sauté 5-8 minutes until tomatoes start to break down. Deglaze the pot a bit with vinegar.
3. Add lentils and 3 cups water. Bring to boil, then reduce to simmer until water evaporates and lentils are soft (20-25 minutes). Add a little more water if necessary to keep it from sticking and then add salt.
4. Let cool briefly (otherwise it will wilt your lettuce wraps right away!)
5. Serve on sturdy lettuce or cabbage leaves with sliced avocado and fresh lime.

26. Mango Avocado Chicken Lettuce Wraps

Mango, Avocado, Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Mango, Avocado, Chicken Lettuce Wraps are lower in carbs, full of protein, healthy fats and they have a little sweetness from the mango.

Ingredients

• 2 grilled boneless skinless chicken breasts, (diced)
• 1 mango, (peeled, pitted and diced)
• 1 green onion, (sliced thin)
• 1 jalapeño, (stemmed, seeded and minced)
• 1/2 avocado, (peeled, pit removed and diced)
• 2 tablespoons chopped cilantro
• 1/4 cup roasted unsalted cashews (chopped)
• Butter lettuce for serving or lettuce of choice
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon ancho chile powder or regular chili powder
• Kosher salt to taste

Instructions

1. In a medium sized bowl gently stir together the chicken, mango, green onion, jalapeño, avocado and cilantro. 
2. In a separate small bowl whisk together all of the ingredients for the chili lime vinaigrette.
3. Pour the vinaigrette over the chicken mixture and stir together until coated. Taste for seasoning.
4. Serve in butter lettuce leaves or lettuce of choice, topped with the chopped cashews.

27. Sesame Hoisin Chicken Lettuce Wraps

Ground Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘8’, ‘8 servings’]

Plot twist: you don’t have to go to P.F. Chang’s to indulge in delicious, crave-worthy lettuce wraps. These ground chicken lettuce wraps offer a lot in one bite—sweet, salty, saucy, and refreshingly crisp. And they’re on your table in 20 minutes!

Ingredients

• 1 lb ground chicken
• 1 tablespoon sesame oil
• 4 cloves of garlic, smashed and minced
• 1 tablespoon grated ginger
• 1/3 cup ketchup
• 1/3 cup hoisin
• 1/3 cup water
• 2 tablespoon low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon garlic chili sauce (Sriracha, Sambal Oelek, etc.) (Go ahead and add more for extra heat!)
• 2 scallions, sliced
• Bibb or butter lettuce

Instructions

1. In a large skillet, heat the sesame oil over medium heat. Add the ground chicken and cook for about 5 minutes, or until cooked through, stirring often. Break it into crumbles with your spatula as you go.
2. Add the garlic, ginger, Hoisin sauce, ketchup, soy sauce, rice wine vinegar, and Sriracha. Stir it up well to ensure the chicken is coated in the sauce.
3. Let it simmer on low for 3-5 minutes, or until it thickens, stirring it every once in a while.
4. Stir in the scallions and simmer for another minute or so to let them soften a little bit.
5. Garnish with sesame seeds and serve with lettuce cups and toppings like crispy rice noodles, fried wontons, or chopped peanuts.

28. Mexican Chicken Salad Lettuce Cups

Mexican Chicken Salad Lettuce Wraps with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Mexican Chicken Salad Lettuce Wraps with creamy avocado, cilantro + jalapeno. A satisfying healthy, low-carb lunch or dinner with a Mexican vibe!

Ingredients

• 1 pound boneless skinless chicken breast
• salt for poaching plus 1 teaspoon
• ¼ cup fat-free Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 tablespoon finely chopped fresh jalapeno (or to taste)
• 2 teaspoons cumin
• 1 ripe avocado, peeled, pitted and cut into cubes
• 1 bell pepper (any color), diced
• ¼ cup minced red onion
• ¼ cup chopped cilantro
• 8 leaves Boston or Bibb lettuce
• Toasted pepitas for garnish (optional)

Instructions

1. Place chicken in a medium skillet. Cover with cold water and set over high heat. Bring to a simmer, add a generous pinch salt, reduce heat to medium-low and cook until the chicken is cooked through, and no longer pink in the center, 13 to 15 minutes. Remove the chicken from the poaching liquid and let cool on a cutting board. When the chicken is cool enough to handle, cut into bite-sized cubes.
2. Meanwhile, whisk the remaining 1 teaspoon salt, Greek yogurt, mayonnaise, lime juice, jalapeno and cumin in a large bowl.
3. Gently stir the chicken, avocado, pepper, red onion and cilantro into the dressing to combine. Place two lettuce leaves on each plate. Fill the lettuce leaves with chicken salad, dividing evenly.

29. Chicken Caesar Lettuce Cups

Chicken Caesar Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 Servings’]

Chicken Caesar lettuce wraps are delicious and healthy. They’re perfect for a quick lunch, light dinner, or as an appetizer for a party or gathering. These lettuce wraps are not only easy to make but also low carb.

Ingredients

• 2 cups cooked boneless, skinless chicken breast (chopped)
• 1 cup lite Caesar dressing
• 1/2 cup shredded parmesan cheese
• 12 lettuce cups

Instructions

1. Wash and dry the lettuce cups, and separate them from the head of lettuce. Set them aside on a plate or serving tray.
2. In a small bowl, mix the chicken, Caesar dressing and parmesan cheese together until well combined.
3. Take each lettuce cup and fill it with a few pieces of the Caesar chicken mixture. Continue filling each lettuce cup until you have used up all the chicken.

30. Chicken Apple Salad Lettuce Wraps

Chicken Apple Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT11M · Yield: [‘4’, ‘Serves 4-6’]

These easy chicken apple salad wraps are perfect for a quick lunch!

Ingredients

• 1/2 cup plain Greek yogurt
• 2 Tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon honey
• kosher salt to taste
• 3 cups cooked chicken, diced or shredded (we love using a rotisserie chicken or our meal prep shredded chicken here)
• 2 medium apples, cored and diced (about 1 cup) Note: we recommend a variety on the sweeter side, like Gala, Fuji, or Honeycrisp
• 10-14 large leafy green lettuce leaves, for wrapping (we used butter lettuce)

Instructions

1. Whisk all dressing ingredients together in a large mixing bowl until smooth.
2. Add chicken and apples to dressing and stir to combine. Taste and add salt, honey, or mayonnaise as necessary to find a flavor balance you like.
3. Place a scoop of chicken salad into each lettuce leaf. Serve immediately.

31. Philly Cheesesteak Lettuce Wraps

Philly Cheesesteak Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘8’, ‘8 wraps’]

Classic Philly Cheesesteak flavors in a gluten free, keto lettuce wrap.

Ingredients

• 1 pound ground beef
• 1 green bell pepper
• 1/3 cup onion (diced)
• 1 cup shredded provolone cheese (or mozzarella)
• salt
• black pepper
• 8 lettuce leaves (larger leaves)

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until cooked through, approximately 8-10 minutes.
2. While the beef is cooking, chop your bell pepper and onion.
3. Once the beef is cooked, drain excess fat. Add the onion and bell pepper. Cook until the vegetables are just softened, approximately 5 minutes.
4. Remove from heat. Add the cheese and stir until cheese is melted. Season to taste with salt and black pepper.
5. Scoop approximately 1/2 cup of the beef mixture into each lettuce leaf. Top with additional cheese if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.