Chicken Lettuce Wraps

Chicken Lettuce Wraps

Serving Size: 5-6


  • x2 8 oz chicken breast

  • 1 cup chopped bell pepper (color of choice)

  • 1/2 cup chopped green onion

  • 1 cup chopped mushrooms

  • 2 Tbsp sesame seeds

  • 1 1/2 tsp garlic powder

  • 1 Tbsp freshly chopped ginger

  • 2 Tbsp liquid amino‘s

  • 1 teaspoon better than bouillon beef base

  • 1/2 cup of water

  • 2 tbsp chili sauce

  • 1 tbsp olive oil


  1. Preheat oven to 350°. Bake chicken breast for 35 minutes, seasoning with light salt and pepper  and a drizzle of olive oil.

  2. Meanwhile, to large fry pan add olive oil and garlic powder. Heat over medium to low heat for 2 to 3 minutes.

  3. To oil add green onions, bell pepper, mushrooms, sesame seeds, and ginger. Sauté over medium heat until veggies are tender and onions are translucent in color.

  4. Next, add liquid amino‘s, beef base, water, and chili sauce to vegetable mixture.

  5. Bring to a boil and let boil for one minute, then bring back down to simmer.

  6. When chicken is done cut into cubes and add to veggie sauce mixture.

  7. Let chicken and veggie mixture simmer on low stirring occasionally for 20 minutes.

  8. Spoon mixture into butter lettuce leaf and enjoy!

  9. Top with fresh sesame seeds and green onion if desired. ENJOY!!

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