Tipps in the Kitch

Chipotle Chicken Lettuce Cups

by

Chipotle Chicken Lettuce Cups

These Chipotle Chicken Lettuce Cups are the perfect low carb yet extremely delicious lunch or dinner. The taco meat and chipotle crema can be prepared ahead of time and stored in the fridge until you’re ready to assemble. I would suggest re-heating the meat before serving. Hope you all had a wonderful Labor Day!!

Enoy!

Print
Chipotle Chicken Lettuce Cups

Chipotle Chicken Lettuce Cups

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-3 1x
Print Recipe

Description

Quick and Easy Chipotle Chicken Lettuce Cups.  Low-carb, super quick to throw together, and perfect for lunch or dinner.  

Scale

Ingredients

For the chicken:

  • 1 lb ground chicken
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp Chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1–2 tsp chipotle paste or 1–2 chipotle Chiles in adobo sauce, seeds removed and finely diced
  • 1/4 c chicken broth
  • Juice of 1 lime

For the chipotle crema:

  • 1/2 c Mexican crema (can also use greek yogurt or sour cream)
  • Juice of 1/2 lime, more as needed
  • 1 tsp chipotle paste or Chiles in adobo, seeds removed

Optional toppings: Serrano’s, avocado, red onion, cilantro, watermelon radish, chipotle crema, salsa, lime wedge

Instructions

  1. Heat 1 T avocado oil in non stick skillet. Add onion and garlic and cook 2 minutes. Now add chicken and cook, breaking up until no longer pink. Add spices and mix together. Now add chicken broth, reduce heat and simmer for another few minutes.
  2. To make chipotle crema, add all ingredients to blender and pulse until smooth.
  3. Spoon chicken mixture into butter lettuce cups and top with desired toppings!
Recipe Card powered by

Asian Chicken Lettuce Wraps

by

I could eat AsianChicken Lettuce Wraps Chicken Lettuce Wraps every day, all day, for every meal, for all of the days of my life.

I’m obsessed with them times a million! And bonus points for being so so so so easy.  The sauce is made of soy sauce, rice wine vinegar, brown sugar, hoisin sauce, sriracha, and sesame oil–yum to the yum yum yummy.




If you have a WOK, I would definitely use it, however, a large skillet works perfectly fine.  I love using butter lettuce because it’s light and crisp & has the perfect little pockets to hold the chicken mixture, romaine and boston lettuce work great as well.  Lettuce Wraps make for the perfect appetizer or low-carb dinner at home.

Simply arrange lettuce wraps on a plate, spoon the chicken mixture into each and garnish with green onions.  I also like to serve with a generous side of sriracha for those that want a little extra heat.  🙂

Chicken Lettuce Wraps

Print

Asian Chicken Lettuce Wraps

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6-8 lettuce wraps 1x
Print Recipe
Scale

Ingredients

FOR THE SAUCE:

  • 3 T soy sauce
  • 2 T rice wine vinegar
  • 2 T brown sugar
  • 2 T hoisin sauce
  • 1 T sriracha
  • 1 tsp sesame oil

FOR THE LETTUCE WRAPS:

  • Avocado oil (grapeseed or olive oil will work too)
  • 1 lb ground chicken thighs
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 shallot, finely chopped
  • 1 c white mushrooms, finely chopped
  • 8 oz can water chestnuts, drained and roughly chopped
  • 1/4 tsp red pepper flakes
  • Salt and pepper, to taste
  • 8 butter lettuce leaves, washed and dried 
  • Green onions, as garnish
  • Sriracha, for serving

Instructions

  1. In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, hoisin sauce, sriracha, and sesame oil.
  2. Heat avocado oil in large skillet over medium-high heat. When hot, add ground chicken and use a wooden spoon or spatula to break up until crumbly and cooked through. Season with salt and pepper and drain any excess liquid from the pan.
  3. Add ginger, garlic, shallot, and red pepper flakes to the pan and cook another minute.
  4. Now add sauce, mushrooms, and water chestnuts to the pan and cook another few minutes, until mushrooms are cooked.
  5. Arrange lettuce wraps on a plate and spoon the chicken mixture into each. Garnish with green onions and serve with sriracha.
Recipe Card powered by