Healthy Chicken and Rice Lettuce Wraps
Fresh, crunchy, and packed with flavour, these Healthy Chicken and Rice Lettuce Wraps combine lean ground chicken, crisp vegetables, jasmine rice, crunchy peanuts, and fresh cilantro in a savoury Asian-inspired filling. Perfect for busy weeknights, meal prep, or a lighter dinner, everyone will enjoy.
Prep time
15 min
Cook time
25 min
Serves
Ingredients
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Chicken and Rice Filling
- 1 lb (454 g)lean ground chicken
- 6 tbspless-sodium soy sauce
- 3scallions, sliced (white and light green parts for cooking, dark green parts reserved for garnish)
- 3 clovesgarlic, minced
- 1 tbspfresh grated ginger
- 1½ cupsshredded green cabbage
- ½ cupshredded purple cabbage
- 1 cupgrated carrot
- 2 tbspmirin, Chinese rice wine, or dry sherry
- 1 tbspsesame oil
- 3 cupscooked jasmine rice
- 1 tbspavocado oil
For Serving
- Iceberg lettuce or butter lettuce leaves
- ½ cupcrushed peanuts
- ¼ cupfresh cilantro, chopped
- Additional sliced scallions for garnish
Ingredients
Chicken and Rice Filling
- 1 lb (454 g)lean ground chicken
- 6 tbspless-sodium soy sauce
- 3scallions, sliced (white and light green parts for cooking, dark green parts reserved for garnish)
- 3 clovesgarlic, minced
- 1 tbspfresh grated ginger
- 1½ cupsshredded green cabbage
- ½ cupshredded purple cabbage
- 1 cupgrated carrot
- 2 tbspmirin, Chinese rice wine, or dry sherry
- 1 tbspsesame oil
- 3 cupscooked jasmine rice
- 1 tbspavocado oil
For Serving
- Iceberg lettuce or butter lettuce leaves
- ½ cupcrushed peanuts
- ¼ cupfresh cilantro, chopped
- Additional sliced scallions for garnish
Instructions
Prepare the Rice
- 1
Cook the jasmine rice according to package directions.
- 2
For the best texture, refrigerate the rice overnight. If making the same day, spread the cooked rice onto a baking sheet and allow it to dry for 2–4 hours.
- 3
Heat avocado oil in a large skillet over medium-high heat. Add the rice and cook for 4–5 minutes, stirring occasionally, until lightly toasted and heated through. Transfer to a bowl and set aside.
Cook the Chicken Filling
- 1
In the same skillet, cook the ground chicken over medium-high heat with 1 tablespoon of the soy sauce, breaking it into small pieces as it cooks, about 5–6 minutes.
- 2
Add the scallion whites and light green parts, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- 3
Add the green cabbage, purple cabbage, and grated carrot. Cook for 3–4 minutes, stirring frequently, until slightly softened but still crisp.
- 4
Stir in the remaining soy sauce, mirin, and sesame oil. Cook for another 2–3 minutes.
Finish the Filling
- 1
Return the cooked rice to the skillet and toss until everything is evenly combined and heated through.
- 2
Remove from heat and stir in the reserved dark green scallions.
Serve
- 1
Spoon the filling into iceberg or butter lettuce leaves.
- 2
Garnish generously with crushed peanuts, cilantro, and additional scallions.
- 3
Serve immediately.
Melissa's Notes
Day-old rice works best and gives the filling the best texture. Short on time? Spread freshly cooked rice on a baking sheet and let it dry for 2–4 hours before using. For extra crunch, add diced water chestnuts. Like a little heat? Add sriracha, chili crisp, or red pepper flakes. Serve the filling over rice in a bowl if you prefer to skip the lettuce wraps.
Make Ahead: Cook the rice up to 1 day ahead and refrigerate until ready to use. The chicken filling can be made up to 1 day ahead and reheated before serving. Store garnishes separately and assemble just before serving.
Optional: These lettuce wraps are equally delicious without the rice for a lower-carb option. Simply omit the rice and avocado oil and serve the chicken filling in lettuce leaves with the peanuts and cilantro.
Spicy Dipping Sauce: Try these with my Spicy Mayo Dipping Sauce — it takes them to the next level!
Nutrition Information
Nutrition values are approximate and will vary depending on ingredients used.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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