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.
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
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!
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.
- Category: dinner
- Method: stove top
- Cuisine: low fodmap
- 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
Keywords: low fodmap, gluten free, dairy free, dinner, barbecue, bbq, fody foods