top of page

Chicken Lettuce Wraps

Serves: 4 people (2 wraps per person


 2 - 6oz Chicken Breasts (Boneless & Skinless) finely diced

1 C. Small Broccoli Florets

4 oz Shredded Carrots

1 Red Bell Pepper small diced

2 C. Shredded Cabbage

1/2 C. Green Onion (use the green and white parts of the onion)

1 Small Can of Water Chestnuts - chopped

1/4 C. Sliced Celery

1/4 C. Sesame Oil

1/2 C. Korean BBQ Marinade

2 heads of Romaine Lettuce Hearts

Optional Garnish: Chinese Rice Noodle or Cripsy Chow Mein Noodles; Sesame Seeds



Preheat wok or large sauté pan for 2 minutes on medium high heat. Add sesame oil, broccoli, carrots, cabbage, and celery and cook for 1 minute. Add red bell pepper along with the chicken and cook an additional 2-3 minutes. Stir in Korean Marinade and cook an additional 2 minutes, until sauce starts to reduce. Turn off heat and add water chestnuts and green onions. Remove from heat and let stand for about 8 minutes.

Evenly fill lettuce leaves with generous portion of mixture. Sprinkle sesame seeds and optional garnish. 

Optional Chinese Rice Noodles:

Heat vegetable or canola oil in a shallow pan to 425 degrees. Break noodles and place in oil. Noodles will puff very quickly. Turn over once and remove from oil. Top on lettuce wraps and enjoy!!

bottom of page