Lettuce wraps are so crisp, flavorful and filling – I LOVE getting creative with what I fill them with.

Recently, I gave traditional Asian chicken lettuce wraps a twist and used FODY Foods Barbecue Sauce (free sample) in a simple recipe for BBQ Chicken Lettuce Wraps.

I made sure to add tons of vegetables for extra fiber, vitamins and minerals so this dish is pretty much a one pan meal! During a busy week, I am all about doing less dishes and cooking in one pot if possible.

BBQ Chicken Lettuce Wraps Tips

This recipe is a favorite because it is so flavorful and it truly comes together really fast. It’s also a great end of the week meal because you can use up any vegetables that are leftover in your fridge from earlier in the week. Just sub them in the recipe in place of the zucchini and bell pepper.

Barbecue Chicken Lettuce Wraps Nutrition

This recipe for Barbecue Chicken Lettuce Wraps includes a few star nutritious ingredients:

• Bell pepper: Great source of vitamin C, fiber and other vitamins and minerals.
• Water chestnuts: They are super crunchy and contain a good amount of fiber! 3.5 grams contains about 3 grams of fiber. They also contain antioxidants which help the body fight oxidative stress.
• Zucchini: Zucchini is naturally high in vitamin A, which is a fat soluble vitamin that is great for eye health.
• Bibb lettuce: Bibb lettuce contains a high water content, making it a hydrating food. It has the perfect shape to use as a lettuce wrap, which is why I prefer this kind of lettuce over any other for a meal like this.

This recipe uses ingredients in low FODMAP amounts according to the Monash University app , free of the top 8 major allergens, naturally gluten free and dairy free.

BBQ Chicken Lettuce Wraps – Low FODMAP

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• Author: Tara Deal Rochford
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

BBQ Chicken Lettuce Wraps is a new favorite in our house! With this recipe, dinner will be flavorful and on the table in under 30.

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Ingredients

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1 lb ground chicken breast

1 tablespoon olive oil

1 bell pepper, seeded and chopped 

1 (8 ounce) can of water chestnuts, chopped

1 small zucchini, chopped

4 tablespoons, FODY Foods barbecue sauce (can sub your favorite BBQ sauce here)

2 green onions, chopped

Bibb or iceburg lettuce, cleaned and used as “shells” for the lettuce wraps

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Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sautee until cooked through, stirring frequently. About 5 minutes.

Add the chopped bell pepper, chestnuts and zucchini and cook for another minute. 

Add the barbecue sauce and stir to coat. Turn off the stove and remove the chicken mixture from the heat source. Top with chopped green onion.

Serve with the lettuce wraps and enjoy!

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app. 

Prep ahead: You can easily make the filling ahead of time and store in the fridge for later in the week, simply reheat and serve with fresh lettuce cups when ready to enjoy!

Side dish: If you need to boost your meal to make it a little more filling, I recommend serving this with a side of brown rice.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: dinner
• Method: stove top
• Cuisine: low fodmap

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 224.9
• Sugar: 9.4 g
• Sodium: 267.6 mg
• Fat: 5.4 g
• Saturated Fat: .5 g
• Carbohydrates: 16.9 g
• Fiber: 2.8 g
• Protein: 28.1 g