Go Back
chicken lettuce wraps with cauliflower and carrots

Chicken Lettuce Wraps with Cauliflower and Carrot

Maggie Michalczyk, RDN
Enjoy this quick and easy, veggie packed chicken lettuce wrap recipe that is way better than the ones on restaurant appetizer menus! 
Prep Time 5 mins
Cook Time 10 mins
Servings 6 -7 lettuce cups


  • 1 lb lean ground chicken
  • 1 head of lettuce or baby butter lettuce leaves
  • 1/2 head of cauliflower
  • 1 1/2 cup shredded carrots
  • 1/4 cup no soy soy sauce or any other low sodium or soy-free alternative
  • 1 tbsp. hoisin sauce
  • 1 tsp. chili paste more if you want it spicer
  • splash of rice wine vinegar
  • optional toppings: cashews micro greens, sriracha, chopped green onion and black and white sesame seeds

For the peanut sauce:

  • 1 tbsp. creamy unsweetened peanut butter
  • 1 tbsp. no soy soy sauce
  • 2 tbsp. rice wine vinegar may need more if mixture is to thick or a splash of lime to balance the flavors


  • In a medium skillet, brown chicken, breaking it up until you have a ground chicken texture. Add chili paste, no soy soy sauce, and hoisin sauce. Mix together and coat the chicken in the sauces. 
  • Finely chop cauliflower or rice in a food processor. Add to chicken mixture and mix until combined and you can't really tell what is the chicken and what is the cauliflower. Add a splash of rice wine vinegar and mix together.
  • Still in the shredded carrots and cook for 2  more minutes. Remove from heat and add 1/4 cup to each piece of lettuce depending on how big it is.
  • To make the peanut sauce, heat the peanut butter in a small dish in the microwave for 12 seconds. Remove from microwave and add the no soy sauce and rice vinegar. Mix until you get a sauce consistency and add more rice wine vinegar. water or the squeeze of a lime to thin it out and balance the flavors.
  • Top lettuce cups with sesame seeds, greens onion, cashews, micro greens, sriracha, and or peanut sauce and enjoy!