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Chicken Lettuce Wrap Bowls with Spiralized Vegetables

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon sesame oil
  • 1 large white onion peeled, Blade A, noodles trimmed
  • 1 large carrot peeled, Blade A, noodles trimmed
  • 2 red bell peppers Blade A, noodles trimmed
  • 1 pound lean ground chicken
  • 2 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • salt and pepper
  • 2 tablespoons low sodium soy sauce
  • ¼ cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha optional (or use preferred hot sauce)
  • 1 package butterhead lettuce sliced
  • ½ cup diced scallions green parts only

Instructions

  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions, carrots, and bell peppers. Toss well, cooking for 5-7 minutes or until firm tender. Set the veggies aside in a bowl and then add the ground chicken into the skillet, breaking up with a wooden spoon or spatula. Add the garlic, ginger, and season with salt and pepper. Cook until no longer pink on the inside, about 7 minutes.
  • Meanwhile, whisk together the soy sauce, hoisin sauce, rice wine vinegar, and sriracha (if using.) Set aside. Also, divide the lettuce into four bowls. Set aside.
  • Once chicken is done cooking, add back in the cooked vegetables and the prepared sauce. Toss well to combine and let cook for 2 minutes or until all flavors are combined.
  • Divide the mixture into the lettuce-lined bowls, garnish with scallions, and serve.

Recipe Notes

Per serving (1 out of 4) - Calories: 304, Fat: 12g, Saturated Fat: 2g, Sodium: 687mg, Sugar: 13g, Protein: 23g, Carbs: 24g