Lettuce wrap in a bowl are quick and easy to make and are the perfect deconstructed way to serve lettuce wraps. It’s an easy, healthy and delicious weeknight dinner!
Anyone else have a hard time eating lettuce wraps? Is it just me or every time I eat lettuce wraps all the filling falls out and it’s just so messy! Well this deconstructed lettuce wrap recipe is full of all the delicious ingredients and flavors of traditional lettuce wraps but is so much easier to eat!
Grilled chicken lettuce wraps are a healthy way to serve your family. You can make this delicious dinner ahead of time and have everything ready to go when dinner time rolls around.
Other Easy Healthy Recipes To Try:
Lettuce wrap bowl variations:
This recipe is so versatile and can be made with ingredients you have on hand. Here are some alternatives to try out.
- ground turkey
- ground beef
- ground pork
Lettuce wrap bowl ingredients:
Rice noodles: I love using rice noodles for a gluten free healthier starch to help fill you up a little.
Iceberg lettuce: You can also use romaine. Any crisp lettuce works great.
Chicken tenderloins: I like to use chicken tenderloins because they cook really quickly and are tender and succulent.
Carrots: I love to either julienne them or shave into ribbons with a vegetable peeler.
Snap peas: These add a delicious crunch as well. I like to cut them into 1 inch pieces or so to make them easier to eat.
Hoisin sauce: Adds so much delicious flavor. If you eat gluten free look for the gluten free version.
Bragg aminos or soy sauce: I love bragg aminos as a gluten free version. It’s delicious and healthier than soy sauce.
Sesame Oil: This adds a delicious nuttiness to the dish.
Fresh Ginger: I love using the frozen ginger cubes.
Thai chili sauce: This adds a delicious sweetness and tanginess to the dish.
Peanuts: I like to use roasted, and salted.
How to make lettuce wraps in a bowl:
- 1 pound chicken tenders
- 1/4 cup bragg liquid aminos + more for noodles
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 (8.8 ounce) box thin rice noodles
- 1 head icebeg lettuce
- 2 carrots, peeled or julienned
- 1 cup sugar snap peas, sliced in half
- 1/4 cup roasted salted peanuts
- hoisin sauce
- sweet chili sauce
- Place the chicken tenders in a large ziploc bag with the braggs, sesame oil and ginger. Remove the air and seal the bag. Shake the bat to coat the chicken with the ingredients.
- Preheat a cast iron skillet or grill pan on medium high heat. Remove the chicken from the excess liquid and place in the hot skillet. Sear for 4 minutes per side, or until the chicken is cooked through. Remove from the pan and cut into thin slices.
- Fill a medium-sized saucepan halfway with water and bring to a boil. Add the noodles for 1-2 minutes or until softened and cooked through. Strain noodles and toss with a couple of dashed of braggs liquid aminos and set aside.
- Prepare the lettuce, carrots, snap peas and desired toppings.
- Assemble your bowl by placing desired amount of lettuce and noodles in the bottom. Top with carrots, snap peas, and desired toppings.
Nutrition Information:Yield: 5 Serving Size: 1 Amount Per Serving: Calories: 580Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 52mgSodium: 1922mgCarbohydrates: 59gFiber: 8gSugar: 8gProtein: 31g