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Chicken lettuce wrap bowl with cauliflower rice, shredded carrots, and peanut sauce on the side.
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5 from 1 vote

Chicken Lettuce Wrap Bowls

These chicken lettuce wrap bowls feature ground chicken, cauliflower rice, and crunchy veggies, all topped with a creamy peanut sauce. It's a low-carb, protein-packed meal that’s perfect for any night of the week!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: Asian
Diet: Gluten Free
Servings: 4
Author: Brittany Mullins

Ingredients

Chicken

  • 3 Tablespoons hoisin sauce
  • 2 Tablespoons tamari or soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha
  • 1 teaspoon sesame oil
  • 1 Tablespoon avocado or olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 Tablespoon freshly grated ginger
  • 1 lb. ground chicken
  • ½ cup water chestnuts drained and finely diced
  • 3 green onions chopped
  • sea salt and black pepper to taste

Bowls

  • 2 10-12 oz packages cauliflower rice cooked
  • 1 head romaine lettuce chopped, about 8 cups chopped
  • 1-2 cups shredded carrots I used a bag mix
  • Sriracha for drizzling

Peanut Sauce

Instructions

  • Whisk together hoisin sauce, soy sauce, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside.
  • In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more.
  • Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
  • Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts and green onions.
  • While chicken is cooking make peanut sauce by whisking together all the ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency. You want to be able to drizzle it over the bowl.
  • Remove chicken mixture from skillet and add cauliflower rice. Saute until cooked through.
  • Add chopped lettuce to four bowls, top with cauliflower rice, carrots and chicken mixture, in sections. Drizzle with peanut sauce and enjoy.

Notes

  • How to Store: Store the chicken mixture and cauliflower rice in an airtight container in the fridge for up to 4 days. Keep the lettuce, herbs, and any crunchy toppings separate to maintain their freshness and crispness. You can also make the peanut sauce ahead of time and store it in the fridge for up to a week—just give it a stir before using.
  • Reheating: When you’re ready to eat, simply reheat the chicken and rice in the microwave or on the stovetop, then assemble your bowl.
  • Peanut Allergy Substitute: Use sunflower seed butter or almond butter in place of peanut butter for the sauce if you're allergic to peanuts.
  • Use a Different Grain: I used cauliflower rice to keep things low-carb, but feel free to swap in white or brown rice if you prefer.
  • Kid-Friendly Tip: Serve the components deconstructed so little ones can build their own bowl or lettuce wrap with their favorite toppings.

Nutrition

Serving: 1 bowl | Calories: 472kcal | Carbohydrates: 35g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 1389mg | Potassium: 958mg | Fiber: 6g | Sugar: 19g