Yum Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Lettuce Wrap Salad

  • Author: Tara | Treble in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • 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!

  • Category: Main, low FODMAP, gluten free, grain free
  • Cuisine: Asian