Stir-Fried Chicken in Lettuce Cups

Want a gluten-free, healthy weeknight recipe that's as packed with vibrant Asian flavors as it is a ton of textures? These lettuce cups are a total family-friendly mealtime find. When you feel like you've been consuming too many carbs, this is a great choice that's still satisfying.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/4 cup low-sodium soy sauce, tamari or liquid aminos

2 tablespoons honey

2 tablespoons minced cilantro

1 tablespoon vegetable oil

1 small onion, diced

1 bell pepper (red, orange or yellow), diced

1 clove garlic, minced

1 teaspoon minced ginger

1 pound ground chicken or turkey

1/4 teaspoon kosher salt

1 small head Bibb or iceberg lettuce, leaves separated into 8 "cups"


  1. Whisk together the soy sauce, honey and cilantro in a small bowl and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the bell pepper and cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and ginger and cook, stirring, about 1 minute, then add the chicken and cook, stirring, occasionally, until cooked through, about 7 minutes.
  3. Stir in the soy sauce mixture and salt and cook until the juices evaporate, about 2 minutes.
  4. Spoon the filling into the lettuce cups and serve immediately. To eat, roll up the filling in the lettuce like a burrito.