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Asian Lettuce Wrap Salad

  • Author: Tara | Treble in the Kitchen
  • Total Time: 20 mins
  • Yield: 4 bowls 1x


Asian-spiced chicken over a giant bed of lettuce. Inspired by fun lettuce wraps, this is much simpler. Just place the toppings on top of the greens, no rolling or wrapping required!


  • Dressing:
  • 3 Tbsp rice vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 2 tsp fresh ginger, minced or grated
  • 1 Tbsp chives, finely chopped
  • 1/8 tsp salt
  • Chicken:
  • 1 lb ground chicken
  • cooking spray
  • 1 red bell pepper, chopped
  • 8 oz water chestnuts, diced
  • 2 Tbsp fresh ginger, minced or grated
  • 2 Tbsp fresh chives, finely chopped
  • 2 baby bok choy, roughly chopped
  • 2 Tbsp reduced sodium Tamari
  • Salad:
  • 1 head of bibb lettuce, cleaned and roughly chopped
  • 1 head of romaine lettuce, cleaned and roughly chopped
  • 2 carrots, grated


  1. Dressing: In a small dish, whisk all ingredients together until combined. Adjust flavor to taste and set aside.
  2. Chicken: Spray a medium to large skillet with coconut oil cooking spray (or your favorite), and heat to a medium heat. Add the ground chicken breast and cook stirring occasionally for about 3-5 minutes. Next, add the bell pepper and water chestnuts. Cook for about 2 more minutes. Add the ginger, chives, bok choy and tamari. Cook for about 1 more minute, or until the bok choy is wilted. Remove from heat.
  3. Salad: Divide the lettuce between 4 bowls. Top each bowl with the cooked chicken topping and salad dressing.


Inspired by Kate Scarlata’s Asian Chicken Lettuce Wraps.

*To make this dish paleo and whole 30 friendly, use coconut aminos instead of tamari!

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Main, low FODMAP, gluten free, grain free
  • Cuisine: Asian