Asian Chicken Lettuce Wraps

Yum.  That’s all I have to say.

I like using toasted sesame oil and reduced sodium tamari as I think they taste so good.  This is what I used for this recipe.

This recipe calls for baby bok choy too, which looks like this–>

I like the baby bok choy best-it’s tender and mildly delicious! Bok choy is rich in calcium, potassium, and Vitamin A with just 20 calories a cup. It cooks quickly so always add toward the end of your cooking time.

Many Asian recipes call for a bit of ginger and green onion and this recipe is no different.

Ginger is known in Ayurvedic {Indian} medicine to be the “universal remedy.” It improves circulation, curbs nausea, and fights infections.

Canned water chestnuts add the necessary crunch to this recipe and  are often found in the Asian section of your grocery market. Drain and rinse and remember to purchased diced or sliced water chestnuts to save a bit on time.

I hope you enjoy my Asian Chicken Lettuce Wrap recipe….

Asian Chicken Lettuce Wraps

Category: Low FODMAP Main Dishes, Low FODMAP Recipes, Main Dishes, Traditional Recipes

Asian Chicken Lettuce Wraps


  • 1 pound ground chicken breast (I LOVVVVVE Whole Foods-worth the extra price, really)
  • 2 tablespoons toasted sesame oil (in Asian Section of grocery store)
  • 1 tablespoons peanut oil or garlic infused oil
  • 1 red pepper, de-seeded and deveined, diced
  • 1, 8 oz. can sliced or diced water chestnuts, rinsed
  • 2 tablespoons fresh ginger, grated finely
  • 1-2 minced garlic-per preference {for my FODMAPs followers-use garlic infused oil}
  • 2 baby bok choy washed and thinly sliced
  • 2 tablespoons reduced sodium tamari (soy sauce)
  • 2 green onion (scallion/spring), sliced finely {FODMAPs followers use green part only}
  • 2 tablespoons cilantro, chopped -optional
  • 1 head Iceberg lettuce or Boston lettuce-washed, cut iceberg head in half to form cups or tear leaves off Boston lettuce. Wrap lettuce loosely in paper towel or clean dish towel and refrigerate to keep cool and crisp.


  1. In medium to large skillet add 1 tablespoon sesame oil and 1 tablespoons peanut oil {fodmaper can use garlic infused oil for the peanut oil) and ground chicken breast and cook over medium heat.
  2. Stirring frequently, cook chicken for about 3-5 minutes until almost cooked through.
  3. Add red pepper and water chestnuts and cook for about an additional minute.
  4. Add ginger, garlic, bok choy, and tamari, and remaining sesame oil and cook for another minute, stirring gently. Turn off stove and add green onion (and cilantro if using)
  5. Using slotted spoon, remove chicken mixture into serving bowl.
  6. Serve with chilled lettuce cups and perhaps a side of brown rice.
  7. Spoon chicken mixture into lettuce ‘cups’ and enjoy!

Quote for you!  “Ability is what you’re capable of doing. Motivation determines what you do. Attitude determines how well you do it.” ~Lou Holtz

How IS your attitude holding up?  Don’t sweat the small stuff and remember to be thankful for all the good in your life.  ….like a roof over your head, a loved one, a sunny day, fall foliage, silly kids, or perhaps a crazy but lovable dog { I have that one covered!}

One reply on “Asian Chicken Lettuce Wraps

Comments are closed.