lettuce cups

Slow Cooker Balsamic-Ginger Chicken Lettuce Cups

c. brown sugar

c. balsamic vinegar

tbsp. low-sodium soy sauce

ginger

garlic

red pepper

lb. boneless, skinless chicken thighs

c. long-grain white rice

orange

scallions

Boston lettuce

This homemade version of Asian Chicken Lettuce Cups is inspired by PF Chang’s Lettuce Wraps and it's now made with a tastier Garlic Sesame Asian sauce for better flavor. They are so easy to make and can be ready in 25 minutes!

Asian Garlic Sesame Chicken Lettuce Cups

chicken turkey

garlic cloves, minced

soy sauce

honey

tbsp ketchup

tsp rice vinegar

¼ tsp sesame oil

½ tsp red pepper flakes,

green onions, diced

green lettuce, washed and dried (may use butter

sesame seeds

Carefully, tear lettuce leaves at the bottom of the root. Rinse under water then allow to completely dry. 

In a large rimmed skillet set over medium heat, cook ground chicken. Break ground chicken up into little pieces using a spatula. Cook until no longer pink and all the liquid has cooked off; about 6-9 minutes. 

Meanwhile, in a small bowl, combine soy sauce, honey, ketchup, rice vinegar, sesame oil, minced garlic, and red pepper flakes. 

Pour garlic sesame mixture into skillet. Toss the mixture together until chicken takes on the color of the sauce. The skillet should come to a simmer, cook until most of the liquid is thick and absorbed by the chicken. 

Spoon lettuce cups with chicken. Garnish with diced green onions and sesame seeds. 

Rustle up these Asian inspired noodle and edamame bean lettuce cups for a low-calorie dinner - ready in half an hour

Ginger beef lettuce wraps

tbsp sesame oil

beef mince

spring onions

oyster sauce

frozen edamame soya beans

pack cooked rice noodles

limes

butter

Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through.

Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.

Easy to make, light and healthy orange chicken lettuce wraps! The ground chicken tastes just like a healthier version of orange chicken and being in lettuce wraps means it's a low carb, high protein, filling meal for lunch or dinner!

Orange Chicken Lettuce Wraps

orange juice

orange zest

apple cider vinegar

brown sugar

garlic,

EACH ground ginger AND red pepper flakes

water AND 1/2 tablespoons cornstarch

chicken (turkey

can mandarin oranges (fresh cutie slices work too)

scallions, lettuce leaves AND toasted sesame seeds

ORANGE CHICKEN SAUCE: Combine the ingredients for the...

ORANGE CHICKEN SAUCE: Combine the ingredients for the sauce in a mason jar, give it a few good shakes until all the ingredients are mixed. Pour the sauce into a small saucepan and heat over medium high heat. When the sauce begins to simmer, lower the heat and allow to cook for an additional 1-2 minutes. You want the sauce to be thick enough to coat the back of a spoon. Remove from stove, allow to cool.

CHICKEN FILLING: Heat the oil in a large...

CHICKEN FILLING: Heat the oil in a large skillet over medium-high heat. Add the ground chicken and break down any lumps with a wooden spoon, then add the garlic and let the chicken cook for 5-7 minutes or until it cooks all the way through. Drizzle the chicken with the prepared sauce. Let cook for 1-2 minutes. Adjust with salt and pepper to taste. Allow the filling to cool for several minutes before filling lettuce leaves. Top with mandarin orange slices and toasted sesame seeds.

Flank steak lettuce wraps topped with pickled onions, feta, and tomatoes are the perfect healthy power lunch!

Steak Lettuce Wraps

olive oil

garlic (diced)

flank steak

romaine lettuce

feta

tomatoes

sour cream

Quick pickled onions (optional)

Cilantro (diced)

Mix together the olive oil, soy sauce, orange...

Mix together the olive oil, soy sauce, orange juice, and garlic cloves. Add the marinade along with the steak to a storage container or plastic bag. Marinate for at least 30 minutes, but preferably overnight. Let the steak rest at room temperature for 30 minutes before you cook it (if you’re marinating it longer than 30 minutes, marinate it in the refrigerator).

Preheat the oven to 350 F (176 C).

Place the marinated steak on a rimmed half...

Place the marinated steak on a rimmed half sheet baking sheet, cover the baking sheet tightly with foil.

Bake for 25 to 30 minutes. How long...

Bake for 25 to 30 minutes. How long you bake the steak depends on your desired doneness. I prefer to cook this to medium rare, which is anywhere from 130 F - 135 F. Well done is 145 F - 155 F.

Take the steak out of the oven, remove...

Take the steak out of the oven, remove the aluminum foil, and move the steak to a cutting board. Allow it to rest for 5 - 10 minutes before slicing it against the grain.

To make each taco shell, stack two romaine...

To make each taco shell, stack two romaine leaves on top of each other. Spread sour cream across the top lettuce leaf, then top with sliced flank steak, quick pickled onions, cilantro, chopped tomatoes, and crumbled feta.

Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months

Pork & chilli lettuce cups

vegetable oil

shallot, thinly sliced

lemongrass stalk, finely chopped

garlic cloves, grated

birds-eye chilli, finely chopped

pork mince

tbsp fish sauce

dark brown soft sugar

limes, juiced

Little Gem lettuces, leaves

spring onions,

Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.

Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.

Healthy stir-fried sesame ginger soba lettuce cups are ready in 15 minutes! The yummy noodle & vegetable wraps are both vegan & gluten-free.

Sesame Ginger Soba Lettuce Cups {vegan, gluten-free}

(75 mL) tahini

(125 mL) hot water

(30 mL) soy sauce

coconut sugar (or dark brown sugar)

lime juice

ginger paste (or 1 teaspoon ground ginger)

sesame oil, divided use

Asian chili-garlic sauce (or sriracha)

buckwheat soba noodles (see notes for options)

(250 g) shitake

red bell pepper,

butter lettuce leaves (or 16 gem lettuce leaves)

In a small bowl, whisk the tahini, hot...

In a small bowl, whisk the tahini, hot water, soy sauce, coconut sugar, lime juice, ginger, 1 teaspoon sesame oil, chili-garlic sauce until blended and smooth. Add more water, as needed.

In a medium saucepan, bring 3 cups (750...

In a medium saucepan, bring 3 cups (750 mL) water to a boil. Add the soba noodles; cook, stirring once or twice, for 5 to 6 minutes until tender. Drain and rinse under cool water.

Heat reamining sesame oil in a large skillet...

Heat reamining sesame oil in a large skillet over medium high heat. Add the mushrooms and red pepper. Cook and stir for 4 to 5 minutes until peppers are crisp-tender. Add the cooked noodles; stir-fry for 1 minute longer and then add 1/4 cup (60 mL)  of the sauce.

Divide stir-fried noodles evenly between lettuce leaves. Sprinkle...

Divide stir-fried noodles evenly between lettuce leaves. Sprinkle with minced green onions and sesame seeds. Serve with remaining sesame-ginger sauce.

This ground pork lettuce wraps recipe is a total crowd pleaser! Tender browned ground pork mixed with crunchy veggies and a tangy sweet and sour sauce, all wrapped up in a cool and crisp bibb lettuce leaf, makes for a surprisingly satisfying meal in under 20 minutes.

Easy Asian Ground Pork Lettuce Wraps

pork

onion

colorful coleslaw mix

water chestnuts

kosher salt (to taste)

black pepper (to taste)

hoisin sauce

rice vinegar

boston bibb lettuce

lime

green onions (sliced)

Add olive oil to a large skillet set over medium-high heat. Add the ground pork, season it with a little salt and pepper, and brown it, breaking it up as it’s cooking. Continue cooking it until there’s no pink remaining, about 5-6 minutes.

Add in the diced onions and stir in the sauce ingredients: garlic, fresh grated ginger, hoisin sauce, soy sauce, and rice vinegar. Continue cooking until the onions become translucent, about 1-2 minutes.

Turn off the heat, and then stir in the coleslaw mix and chopped water chestnuts. Season with additional salt and pepper to taste.

To serve: spoon approximately 1/4 cup of the ground pork mixture into the lettuce leaf of your choice. Add toppings as desired. Roll or fold like a taco and enjoy!

Well I sort of followed your recipe.  Did a bunch of substitutions as I was too lazy to go to the store (used grated carrots for coleslaw, Costco Japanese bbq sauce for hoisin to name a few) and it was a big hit! They told me to make it again so that’s a hit! Thanks for this!

Delicious and easy. Had all the ingredients in my pantry and fridge. This will be a go to for quick dinners.

Rainbow Slaw in Lettuce Cups

red bell pepper (thinly

carrots

yellow bell pepper (thinly

snap peas (thinly

green cabbage (very thinly shredded)

purple cabbage (very thinly shredded)

lime juice (about 3 limes)

Dijon mustard

garlic (finely grated)

¾ tsp sea salt (plus more to taste)

½ tsp black pepper

butter lettuce (leaves separated and washed)

scallions (optional, for garnish)

cilantro (optional, for garnish)

WHISK lime juice, olive oil, garlic, salt, and pepper together in a small bowl. Set aside.

ARRANGE slaw vegetables in a large bowl in color order: red bell pepper, carrot, yellow pepper, snap peas, green cabbage, and purple cabbage. Do not toss yet.

JUST before serving, drizzle dressing over the slaw and toss gently to coat, keeping the colors as visible as possible.

FINISH with chopped scallions and cilantro.

SPOON slaw into butter lettuce cups and serve.

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Top 9 lettuce cups recipes from across the web

The most viewed lettuce cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Balsamic-Ginger Chicken...

Asian Garlic Sesame Chicken Lettuce...

Ginger beef lettuce wraps

Orange Chicken Lettuce Wraps

Steak Lettuce Wraps

Pork & chilli lettuce cups

Sesame Ginger Soba Lettuce Cups {ve...

Easy Asian Ground Pork Lettuce Wrap...

Rainbow Slaw in Lettuce Cups

The most viewed lettuce cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine