Heart Healthy Chicken Lettuce Wraps

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CategoryCuisineTags, , DifficultyBeginner

There are moments when I crave Chinese food and I search the house for my favorite restaurant’s take-out menu. Sometimes cooking just sounds exhausting, but it doesn’t have to be. The trick is finding yummy recipes that are quick and easy to make – if you can make them heart healthy, you win the bonus! This recipe is both heart healthy and packed with nutrients and great flavor.

Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
 2 tbsp avocado oil
 2 tbsp balsamic vinegar
 1 tbsp sesame oil
 2 tbsp coconut aminosyou can also use braggs liquid aminos
 2 boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed
 ¼ cup green cabbagethinly sliced
 ¼ cup green onionsthinly sliced at an angle
 ½ cup mushroomsthinly sliced
 3 fresh cloves garlicgrated
 1 tsp fresh gingergrated
 ½ tsp Celtic sea salt
 ½ tsp fresh cracked blacked pepper
 ¼ cup carrotsjulienne (for garnish)
 1 tbsp sesame seeds(for garnish)
 butter lettuce leaves
1

In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.

2

Chop veggies.

3

In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.

4

Add chicken and cook to brown, about 8-10 minutes.

5

Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).

6

Rinse butter lettuce and pat dry with clean kitchen towel. Pull apart leaves and place on platter. Add 1-2 Tbsp. of mixture in center of lettuce and top with carrots and sesame seeds.

7

NOTES: These make a great light lunch or snack. Also amazing for entertaining. Sometimes I’ll add a few extra veggies and place as toppings for guests to add as they wish. Sprouts, red cabbage, and chopped cashews are just a few of my faves!

Nutrition Facts

Serving Size 1 lettuce wrap

Ingredients

 2 tbsp avocado oil
 2 tbsp balsamic vinegar
 1 tbsp sesame oil
 2 tbsp coconut aminosyou can also use braggs liquid aminos
 2 boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed
 ¼ cup green cabbagethinly sliced
 ¼ cup green onionsthinly sliced at an angle
 ½ cup mushroomsthinly sliced
 3 fresh cloves garlicgrated
 1 tsp fresh gingergrated
 ½ tsp Celtic sea salt
 ½ tsp fresh cracked blacked pepper
 ¼ cup carrotsjulienne (for garnish)
 1 tbsp sesame seeds(for garnish)
 butter lettuce leaves

Directions

1

In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.

2

Chop veggies.

3

In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.

4

Add chicken and cook to brown, about 8-10 minutes.

5

Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).

6

Rinse butter lettuce and pat dry with clean kitchen towel. Pull apart leaves and place on platter. Add 1-2 Tbsp. of mixture in center of lettuce and top with carrots and sesame seeds.

7

NOTES: These make a great light lunch or snack. Also amazing for entertaining. Sometimes I’ll add a few extra veggies and place as toppings for guests to add as they wish. Sprouts, red cabbage, and chopped cashews are just a few of my faves!

Heart Healthy Chicken Lettuce Wraps