u003cstrongu003eHow many calories are in healthy honey chicken lettuce wraps?u003c/strongu003e

Calorie count can vary-based on specific ingredients and portion-sizes. Generally, these homemade wraps are much lower in calories than restaurant versions. For an accurate count, use an online nutritional calculator with your exact ingredients. This recipe focuses on lean protein and veggies, making it a lighter choice.

u003cstrongu003eCan I make chicken lettuce wraps ahead of time?u003c/strongu003e

Yes! The chicken filling can be made up to 02-03 days in advance and stored in the refrigerator. Reheat gently before serving with fresh lettuce cups.

u003cstrongu003eCan I use pre-cooked chicken?u003c/strongu003e

Absolutely. If you have leftover cooked chicken (like rotisserie chicken), shred or dice-it and add it to the pan after sautéing the onions, garlic, and ginger. You may need to add a splash of water or chicken broth along with the sauce as pre-cooked chicken can be drier.

u003cstrongu003eHow can I make these even lower carb or keto?u003c/strongu003e

Use a sugar-free honey substitute (like a monk fruit liquid sweetener), ensure you're using coconut aminos instead of soy sauce/tamari, and potentially reduce or omit the carrots as they have more carbs. Arrowroot starch is a good keto-friendly thickener instead of cornstarch.

u003cstrongu003eMy sauce didn't thicken properly. What did I do wrong?u003c/strongu003e

Ensure your cornstarch (or arrowroot) slurry was well-mixed with u003cemu003ecoldu003c/emu003e water before adding it to the u003cemu003esimmeringu003c/emu003e sauce. Also, make sure to cook it for a minute or two after adding, stirring constantly, to allow it to activate and thicken.

Healthy Honey Chicken Lettuce Wraps

Description

Tender, savory-sweet chicken glazed in a delectable honey-garlic sauce, all nestled in crisp, cool lettuce cups. A healthy, quick, and customizable meal perfect for any occasion!

Ingredients

For the Honey Chicken Filling:

1.5 lbs boneless (skinless chicken breasts or thighs (finely diced) OR ground chicken)
1 tbsp avocado oil OR olive oil
1 small yellow onion finely chopped
3-4 cloves garlic minced
1 tbsp fresh ginger grated
1 medium carrot finely diced or shredded
1 can (8 oz water chestnuts drained and finely chopped)
3-4 green onions thinly sliced (white and green parts separated)

For the Healthy Honey Garlic Sauce:

1/3 cup low-sodium soy sauce OR Tamari (for gluten-free)
1/4 cup honey (adjust to taste; see notes for sugar-free alternative)
2 tbsp rice vinegar (unseasoned)
1 tsp sesame oil (toasted sesame oil for best flavor)
1 tsp cornstarch OR arrowroot starch
1 tbsp cold water
1/4 – 1/2 tsp red pepper flakes (optional, for a touch of heat)

For Serving (Lettuce Wraps & Garnish):

1-2 heads Butter lettuce (Romaine hearts, OR Iceberg lettuce (separated into cups))
Optional garnishes: extra sliced green onions (sesame seeds, chopped cilantro, thinly sliced radishes)

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Instructions

Prep Ingredients: If using chicken breast/thighs, dice into small, uniform pieces (about 1/4 to 1/2 inch). If using ground chicken, no prep needed. Finely chop the onion. Mince the garlic and grate the ginger. Dice or shred the carrot. Drain and chop the water chestnuts. Slice the green onions, keeping white/light green parts separate from the dark green tops. Wash and carefully separate the lettuce leaves into cup shapes. Pat them dry and set aside.
Make the Honey Garlic Sauce: In a small bowl, whisk together the low-sodium soy sauce (or Tamari/coconut aminos), honey, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate tiny bowl, mix the cornstarch (or arrowroot starch) with 1 tablespoon of cold water to create a smooth slurry.
Cook the Chicken & Aromatics: Heat the avocado oil (or olive oil) in a large skillet or wok over medium-high heat. If using diced chicken, add and cook until lightly browned and cooked through (5-7 mins). If using ground chicken, add, break apart, and cook until browned (5-7 mins); drain excess fat if needed. Add chopped onion; cook 2-3 mins until softened. Stir in minced garlic and grated ginger; cook 1 min until fragrant.
Add Vegetables & Sauce: Add diced/shredded carrots, chopped water chestnuts, and the white/light green parts of the green onions. Sauté for 2-3 minutes until carrots are tender-crisp. Pour the prepared honey garlic sauce mixture over. Bring to a simmer. Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for 1-2 minutes, until sauce has thickened.
Assemble and Serve: Remove skillet from heat. Stir in most of the dark green parts of green onions. Serve warm honey chicken filling with crisp lettuce cups. Garnish with reserved green onions, sesame seeds, and other desired toppings.

Notes

Chicken Choice: Ground chicken is highly recommended for texture, but finely diced chicken breast/thighs also work. Ground turkey is a great lean alternative.
Gluten-Free: Use Tamari or coconut aminos instead of soy sauce for a gluten-free sauce.
Honey Alternative: For a lower sugar option, you can try a good quality sugar-free honey substitute (e.g., monk fruit-based liquid sweetener), but pure honey offers the best classic flavor. The flavor profile may change.
Don’t Overcrowd Pan: If doubling, cook chicken in batches for proper browning.
Finely Dice Ingredients: Ensures quick, even cooking and makes filling easier to eat.
Prep Ahead: Vegetables can be chopped and sauce mixed a day in advance; store separately in airtight containers in the fridge.
Storage: Store leftover filling in an airtight container in the refrigerator for up to 3-4 days. Store lettuce separately.
Reheating: Gently reheat chicken filling in a skillet or microwave until warmed through.
Best Lettuce: Butter lettuce (Boston/Bibb) is ideal. Romaine hearts or Iceberg also work well for a crunchier wrap.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: asian