Healthy Chicken Lettuce Wraps that make for the BEST quick and easy healthy dinner recipe! Diced chicken breast, bell peppers, and mushrooms stir-fried in a pan with a Thai-inspired sauce, all wrapped in crunchy lettuce. This delicious, low-carb recipe is hearty and so refreshing!
Chop the bell pepper into small pieces and cut the chicken into small, 1/2" cubes.
Heat 1 Tablespoon of cooking oil in a skillet or saute pan over medium-high heat.
Cook the chicken and bell peppers for about 7-10 minutes (or until fully cooked), then set aside and drain the pan.
Add the remaining oil to the pan and cook the mushrooms for about 10 minutes (or until tender), seasoning with salt and pepper to taste.
While the mushrooms are cooking, whisk the vinegar, soy sauce, sesame oil, peanut butter, ginger, crushed red pepper, honey, and garlic together until smooth.
Add the chicken and bell peppers back into the skillet and pour the sauce over the entire dish mixing well.
Add more salt and pepper to taste, then continue to cook for about 5-7 minutes (or until everything is warm and the sauce begins to slightly thicken).
Remove from heat and spoon the mixture into each lettuce leaf (about 3/4-1 cup per lettuce leaf).
Garnish with chopped green onions and cashews or peanuts, then enjoy!
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Notes
Time-Saving Tips:
Don't feel like cubing the chicken? Ground chicken or ground turkey works as a great substitution, too!
Buy pre-washed lettuce to save time.
Pre-measure ingredients.
Make the sauce while the other ingredients cook in the pan!
Storing This RecipeIt's best to keep the filling separate from the lettuce leaves until you're ready to enjoy. Store the filling in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months!