• Heather Dixon

Asian Chicken Lettuce Wraps


2 Chicken Breast, chopped in small 1/4” cubes

4 large carrots, shredded

1 large onion, chopped fine

1 can of water chestnuts, chopped fine

2 Cloves fresh Garlic, minced

2 Tbsp of Coconut Oil (Vegetable oil)

Large head of Romaine Lettuce, wash and clean leaves.

2 cups of white rice (precooked)

Sauce Ingredients:

1 Tsp Sugar

3 Tbsp Honey

1/4 Tsp. Salt

2 Tbsp Soy Sauce

1 Tbsp Ketchup

1 Tsp White Vinegar

1 1/2 Tbsp Sriracha

2 Cloves fresh Garlic, minced

1/4 Vegetable Stock or Chicken Stock 1(check out blog on Fresh homemade vegetable stock)


Prepare your white rice per directions on package and set to side.

Next, prepare the sauce that will be used in the Asian chicken mix. In a medium bowl, combine all sauce ingredients. We like ours with a little more sauce at times so we double the sauce recipe. Set sauce aside.

Heat a skillet on medium to high heat, add in coconut oil. Start to cook chicken until it is light brown. Then add in onions, carrots and water chestnuts. Cook until they are soft. Once they are cooked to a soft texture and onions transparent, add in sauce. Stir until the sauce is thicken up and mixed into the skillet with everything else.

To serve, take a romaine lettuce leaf and place a spoon full of rice on leaf, then add a spoonful of the Asian chicken mix on top and enjoy!

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