Asian Lettuce Wrap Salad

Asian-spiced chicken over a giant bed of lettuce.  Inspired by fun lettuce wraps, but much simpler.  Just place the toppings on top of the greens, no rolling or wrapping required!

Asian Lettuce Wrap Salad

*If you are just here for the recipe, scroll to the bottom!

Happy Monday, friends! I hope the weekend was good to you 🙂

I spent much of it work, work, working so that I can truly relax and thoroughly enjoy some beach time when we head out to Cape May, NJ for a wedding in a couple of days.  Despite being at the desk and behind the computer, I did manage to go to Yoga on the Rocks, run with Bernie and Cooper, go on some dog walks, and do a bit of baking.  So, it wasn’t all that bad 😉

Yoga on the Rocks was just as great (maybe better?) than I remembered.

Yoga on the rocks

Brian and I left our Denver apartment promptly at 5:30am so we were there as soon as the doors opened at 6am.  This allowed us to pick exactly where we wanted to set up and save spots for friends that were joining us later.

This year, The River Yoga hosted several of the classes in addition to CorePower Yoga.  The class we attended was taught by The River teachers and it was truly wonderful.

Yoga on the rocks

Two teachers taught the class and both did an amazing job of explaining the poses, giving things to think about, and having a good time.  It was the perfect balance of what I look for in a yoga class.

OK, now about that Asian Lettuce Wrap Salad.

Asian Lettuce Wrap Salad

This recipe was inspired by Kate Scarlata’s low FODMAP Asian Chicken Lettuce Wraps.  When I was first diagnosed with IBS and SIBO and instructed to follow a low FODMAP diet, I found Kate Scarlata’s blog and website to be very valuable resources.

Her recipes are completely amazing, and those Asian Chicken Lettuce Wraps were one of the first things I tried from her site.

Over time, after I make a recipe enough I start to add my own little flair.  (Anyone else do this too!?)

Asian Lettuce Wrap Salad

While the original wraps are super tasty, I found myself piling the topping on a heaping bowl of lettuce rather than wrapping them.

Asian Lettuce Wrap Salad

I added a little bit of an Asian-inspired dressing and voila! I created a delicious (and tummy friendly) Asian Lettuce Wrap Salad!

The things that make these wraps SO tasty are the perfect balance of sweet bell pepper, spicy ginger, crunchy water chestnuts, nutty sesame oil, flavorful tamari, and nutritious bok choy (<–had to throw that one in there!)

Let me know if you give this recipe a try!

No need for take out with this restaurant worthy meal! Asian Lettuce Wrap Salad for the win! Click To Tweet

Asian Lettuce Wrap Salad
 
Prep time
Cook time
Total time
 
Asian-spiced chicken over a giant bed of lettuce. Inspired by fun lettuce wraps, this is much simpler. Just place the toppings on top of the greens, no rolling or wrapping required!
Author:
Recipe type: Main, low FODMAP, gluten free, grain free
Cuisine: Asian
Serves: 4 bowls
Ingredients
  • Dressing:
  • 3 Tbsp rice vinegar
  • 1 Tbsp extra virgin olive oil
  • ½ tsp sesame oil
  • 2 tsp fresh ginger, minced or grated
  • 1 Tbsp chives, finely chopped
  • ⅛ tsp salt
  • Chicken:
  • 1 lb ground chicken
  • cooking spray
  • 1 red bell pepper, chopped
  • 8 oz water chestnuts, diced
  • 2 Tbsp fresh ginger, minced or grated
  • 2 Tbsp fresh chives, finely chopped
  • 2 baby bok choy, roughly chopped
  • 2 Tbsp reduced sodium Tamari
  • Salad:
  • 1 head of bibb lettuce, cleaned and roughly chopped
  • 1 head of romaine lettuce, cleaned and roughly chopped
  • 2 carrots, grated
Instructions
  1. Dressing: In a small dish, whisk all ingredients together until combined. Adjust flavor to taste and set aside.
  2. Chicken: Spray a medium to large skillet with coconut oil cooking spray (or your favorite), and heat to a medium heat. Add the ground chicken breast and cook stirring occasionally for about 3-5 minutes. Next, add the bell pepper and water chestnuts. Cook for about 2 more minutes. Add the ginger, chives, bok choy and tamari. Cook for about 1 more minute, or until the bok choy is wilted. Remove from heat.
  3. Salad: Divide the lettuce between 4 bowls. Top each bowl with the cooked chicken topping and salad dressing.
Notes
Inspired by Kate Scarlata's Asian Chicken Lettuce Wraps.

*To make this dish paleo and whole 30 friendly, use coconut aminos instead of tamari!

Asian Lettuce Wrap Salad from Treble in the Kitchen

Comments

  1. I have a few friends who are living in Denver and they were all snapping from Yoga on the Rocks! So jealous you get to do that..it looks amazing! And so does that salad. Yum!

  2. Throwing everything in a bowl is much more my style 😉
    Ah, Cape May <3 One of my FAVORITE places! Have fun!

    • Tara Deal Rochford says:

      YES! Bowls are the best 🙂 So glad you know and love Cap May!! We are so excited to explore!

  3. I really need to do Yoga Rocks the Park the next time I am in Colorado. Red Rocks is GORGEOUS!

  4. It sounds like you had a great weekend! I do the same thing after making recipes over and over. This looks amazing!

  5. That yoga class looks so fun!! And that recipe…. yum!!! Have a great week!!

  6. Oh yummy! I love lettuce wraps!

  7. what a fun event..we had one recently called yoga on the bridge…i didnt get to attend but i heard great things about it. this salad/wrap is an ideal summer meal.

  8. What a great salad! The perfect way to switch up Taco Tuesday in my book!

  9. Yay! I’ve definitely had these a lot growing up, but never tried making it on my own. These look super good! :]

    • Tara Deal Rochford says:

      If you like them from the restaurant, I’m sure you would like the homemade version! 🙂

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