Iceberg gets a lot of hate for some reason but I’m a fan. It’s crunchy, refreshing, hydrating, and inexpensive when compared to other lettuces.

When I’m making lettuce wraps, I prefer to use iceberg lettuce but I’ll also use boston (or bibb lettuce) or romaine lettuce leaves. Lettuce wraps are great for tacos, for wrapping up a sandwich or for making chicken (insert your preferred protein) lettuce wraps like you’ll find here.

This recipe is a take on one of my favorite dishes at Philippe Chow and Mr. Chow). PF Changs also has a version, but they weren’t my fave.

These lettuce wraps are so easy to make and very light. A big serving has only 200 calories and packs 26 grams of protein. You can even add in more veggies (like shitake mushrooms, water chestnuts, etc) for more fiber and volume.

These are great on their own or paired with rice (regular rice, miracle rice or the Trader Joe’s cauliflower fried rice seen here). These are also great served in a tortilla or taused with edamame pasta. Give it a try and let me know what you think!

Want similar recipes? Check out my healthy fried rice!

Low Carb Asian Chicken Lettuce Wrap

Serves: 4

Ingredients:

• 1 Shallot (or small onion), Diced

• 1 Zucchini, Diced

• 1 Medium Carrot, Diced

• 8 scallions, Chopped

• 1 Head Iceberg Lettuce

• 1 tsp Sesame Oil

• 1 lb Lean Ground Chicken Breast

• 1 tbsp Low Sodium Soy Sauce

• 2 tbsp Hoisin Sauce

• 1.5 tbsp Sweet Chili Sauce

Directions:

1. Wash and dry lettuce. Cut each leaf to form a cup, place in the refrigerator to chill.

2. Dice shallot, zucchini, carrot and scallions

3. Heat non-stick pan over medium heat. Once pan is hot, add sesame oil.

4. Add vegetables to pan and cook ~5 minutes until they start to brown.

5. Add ground chicken breast to pan, using your spoon to break it into small pieces.

6. Add sauces into pan and mix through.

7. Allow chicken to cook through.

8. Serve in cold lettuce cups.

Nutrition Facts (per 1 serving): 200 calories, 3 g Fat, 16 g Carbohydrate, 3 g Fiber, 26 g Protein