Chicken Lettuce Wrap – Delishar

After our trip to USA and being a glutton for 3 weeks, the husband and I wanted something light when we got back home. Lettuce wrap has always been the go-to recipe whenever we wanted something healthier, low-carb, and guilt-free. Being able to play with your food makes eating so much more enjoyable as well!

Usually this will be our main course. Just the wraps and nothing else. But I invited the BFF and my mummy over for dinner so I made a larger portion, and served it as a side to some other dishes that I made as well. If I’m cooking for the husband and I as a main, 250g of meat is usually enough.

The BFF and my mummy has a pretty fussy palette. It is not always easy to please those two ladies, but I love them to bits! So I was utterly relief when they sung praises about this dish, and went in for 2nd servings. That in itself was a true compliment. 

This dish is simple to make, and you can marinate the night before, and get the sauce mixture ready to stir-fry when you are back from work. That’s the beauty of stir-frying. Almost everything can be prepared beforehand, and it only takes a couple of minutes in the wok to cook up a delicious meal! I hope you’ll enjoy it as much as we do.

Chicken Lettuce Wrap Process

Chicken Lettuce Wrap

Sharon of

  • 700 g minced chicken
  • 1 large egg white
  • 1 tbsp corn flour
  • 1 tbsp Shao Xing wine
  • Ground white pepper to taste
  • 1 tbsp light soy sauce
  • {Sauce}
  • 1 tablespoon hoisin sauce*
  • 2 tablespoon oyster sauce*
  • 1 tablespoon light soy sauce*
  • 1 teaspoon sesame oil*
  • 1 tablespoon shaoxing wine*
  • 1 teaspoon corn flour*
  • 1/3 cup water*
  • {For Stir-frying}
  • 3 tbsp cooking oil
  • 4 cloves garlic minced
  • 2 teaspoon grated ginger
  • 2 scallion chopped
  • 5 shiitake mushrooms stemmed and diced
  • 3/4 cup chopped french beans
  • 1/4 tsp sugar
  • Butterhead lettuce leave to serve
  • 1 carrot shredded to garnish
  • Cilantro/coriander leaves to garnish
  • Add chicken, wine, egg, corn flour, soy sauce, and sesame oil in a bowl.

  • Mix to combine, and allow to marinate for 30 minutes to overnight.

  • Whisk all the ingredients for the sauce marked * until corn flour dissolved.

  • Heat pan on medium high, and add 2 tablespoon of oil.

  • Add the chicken and stir-fry until no longer pink.

  • Remove chicken from the pan.

  • Add remaining oil, and stir-fry ginger, garlic, and scallions for 30 seconds.

  • Add mushrooms and french beans, then cook for a minute.

  • Pour in sauce mixture and chicken.

  • Toss to coat chicken in thickened sauce.

  • Serve with lettuce, carrot, and coriander

Adapted from Food Network Magazine

Chicken Lettuce Wrap 2

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Spiced Chicken Wrap with Pineapple Salsa – Delishar

Day 14! We are at the half way mark! Based on the Whole 30 timeline, we should be over the worst and should be feeling boundless energy (tiger blood) at some point. Neither the husband nor I am at that point yet. Then again, some people might never get to the point of tiger blood. We still crave for certain food. I was really craving a warm glass of milk last night. Just sometime soothing other than water or chamomile tea. So sick of that. 

The husband has yet to slay that sugar demon of his, and I’m not sure if he would ever. Whenever he craved something sweet, he would have a fruit or nibble on dates. Yesterday, he played an hour of baseball out in the sun and justified that he needed to quench his thirst by drinking fresh coconut juice.

He has been quite the grump too. Perhaps due to the lack of energy, sugar, and simple carbs. Withdrawal, I’m sure. I hope it’ll pass soon. However, the husband has lost quite a significant amount of weight. Not sure how much, but I can feel the difference when I hug him, hold his arm, or rub his belly when I sleep. I now call him ‘Stick-Man’.

Made this meal on Day 7. This is by far our favourite meal. The girls even gave their stamp of approval. The spice rub on the chicken was AMAZING! And that sweetness from the pineapple was just what the slighly tangy chicken needed. It was a match made in heaven.

I had some left-over chicken and salsa that night. The next day, I tore up some lettuce, heat up the chicken, threw the salsa over the lettuce, and shredded the chicken over it all. Made myself a spiced chicken salad. We are having a little get together with a couple of families over Easter. It’s a pot-luck party, and I’m going to bring this as our contribution. I am pretty confident that it is going to be a crowd pleaser. 🙂

Some readers have asked me to share my meal plan, so here is my week 1 meal plan. If you are planning your whole 30 journey, I hope this meal plan will come in handy for you. Let’s get to the recipe, shall we? 

Spiced Chicken Wrap with Pineapple Salsa


Spiced Chicken

  • 4 chicken breasts half it to get 2 thinner pieces
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 tsp carob powder optional
  • 1/4 tsp ground black pepper
  • Salt to taste
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 tbsp olive oil

Pineapple Salsa

  • 1 red pepper diced
  • 1/2 pineapple diced
  • 2 shallot minced
  • 2 cloves garlic minced
  • 1/2 cup chopped cilantro
  • 1 tsp cumin powder
  • salt and black pepper to taste
  • 2 tbsp extra virgin olive oil or olive oil

To serve

  • 1 head romaine lettuce cored, rinse, and dried
  • In a bowl, mix in all the spices, lime zest, lime juice, and olive oil.

  • Place chicken into a zip lock bag or container, and pour spice mix over chicken.

  • Use your hands to rub the spice mix all over the chicken.

  • Marinate for 30 minutes or over night.

  • Bring to room temperature before pan frying.

  • Grease cooking pan placed over medium high heat.

  • Pan fry chicken for about 2 minutes each side or until nicely browned. Do it in batches.

  • Allow chicken to rest for 5-10 minutes before slicing into it.

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