Make these low-carb, high-protein Korean-Style Chicken Lettuce Wraps for a delicious, healthy weeknight meal the entire family will love!
I don’t know about you, but I’ve been in NEW YEARS mode since about October. As a healthy food blogger, I’ve got to be prepared for the craziness that’s about to happen on the internets post Christmas. Every year at the first of the year, traffic on Fit Foodie Finds skyrockets with people searching for healthy recipes, ways to meal prep, and inspiration for creating healthy habits. This really is my favorite time of year for my business because it’s GO TIME. The amount of FFF recipes shared on Instagram quadruples and comment and comment role in on the blog. After a month of pretty much silence, I feel like my fit foodie people will be back and louder than ever!
I thought I would start this 2017 healthy living revolution a week early because why not? I know a lot of people are still in holiday mode and have this week off, but why not start now?! Start with these amazing Korean-Inspired Chicken Lettuce Wraps from the amazing Skinnytaste Fast and Slow Cookbook.
I am super excited to have gotten an early release copy of Gina’s new cookbook and to have finally met “the Skinnytaste” herself this past Spring at the Fresh Coast Retreat! Holy man, looking back at those photos makes me so happy I have two feet that work (hashtag boot life). I’m sure a lot of you have heard of Skinnytaste and swoon over her amazing recipes. Whelp, Gina is just as amazing in real life. She is such an inspiration in the blogging community. From her crazy following, to her super successful cookbook line, to her sweet/genuine personality…I pretty much want to be her when I grow up. Oh, and she is BEAUTIFUL. The woman doesn’t wear any makeup and literally shines from the inside out.
I got to choose one recipe from her cookbook to share and of course I went with an Asian-inspired 30-minute meal. The cookbook is composed of 80+ 30-minute meals and 60+ slow cooker recipes. Basically a dream for the working woman. These lettuce wraps are just that. A DREAM.
I made a few minor modifications like using quinoa instead of brown rice and maple syrup instead of brown sugar. Other than that I followed the recipe exactly! Guys, this recipe is a cinch, even an 8 year old could make it. What I was really excited for, for this recipe, was to use my taco holder. I pull that thing out as much as I can because it’s so dang cute
$9.95, Crate and Barrel, if you’re wondering.
- ¼ cup low sodium soy sauce (or tamari)
- 2 teaspoons light brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- cooking spray
- 1 pound 93% lean ground chicken
- ¼ cup chopped yellow onion
- 2 garlic cloves, crushed
- 1 teaspoon grated ginger
- 12 large outer lettuce leaves such as green leaf or Bibb lettuce
- 2¼ cups cooked brown rice (or quinoa)
- 2 tablespoons Gochujong, or more if desired
- ½ tablespoon sesame seeds, plus more for topping
- 2 sliced scallions, white and green parts
- Combine the soy sauce, brown sugar, sesame oil and red pepper flakes in a small bowl.
- Heat a large deep nonstick skillet over high heat, spray with oil and add the ground chicken. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes. Add the onion, garlic and ginger and cook 1 minute. Pour the sauce over the chicken, cover and simmer on medium-low 5 minutes.
- To assemble the lettuce wraps, place 3 tablespoons brown rice over each leaf, top with 3½ tablespoons of chicken, Gochujong, sesame seeds and scallions. Wrap the leaves over the rice and meat into little burrito like bundles and eat right away.
As I am developing recipes into 2017, I’d love to know what you come to FFF for! What are your favorite recipes to make from the blog? Casseroles? Breakfast? 30-Minute Meals? LET ME KNOW. PLZ. THX.