Stir-Fried Chicken and Vegetable Lettuce Wraps (Gluten-Free)

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 30 min · Chicken · low-carb

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Ingredients

• 1/2 lb boneless, skinless chicken breasts
• 4 leaves large lettuce leaves (e.g., butter lettuce or Romaine)
• 1 medium bell peppers (red or yellow)
• 1 medium carrots
• 2 stalks green onions
• 2 cloves garlic cloves
• 1 inch piece fresh ginger
• 1 1/2 tbsp soy sauce (gluten-free)
• 1/2 tbsp sesame oil
• 1 tbsp cooking oil (vegetable or canola)

Method (tap to check — screen stays awake)

1. Thinly slice the chicken breasts into strips.
2. Dice the bell peppers and carrots into thin, matchstick-sized pieces.
3. Mince garlic and ginger.
4. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
5. Add chicken strips to the skillet and cook until no longer pink, about 5-6 minutes. Remove and set aside.
6. In the same skillet, add garlic and ginger; cook for 30 seconds until fragrant.
7. Add bell peppers and carrots; stir-fry for 4-5 minutes until tender-crisp.
8. Return chicken to the skillet, add soy sauce, sesame oil, and stir well to combine. Cook for another 2 minutes.
9. To serve, spoon the chicken and vegetable mixture into lettuce leaves, fold, and enjoy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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