Chicken, Pepper and Onion Lettuce Wraps
Chicken, Pepper and Onion Lettuce Wraps

Happy October! Did you have a good weekend? Ours was busy with a capital B! We hoped to go apple picking but just could not fit it in! I’m crossing my fingers that we find a few hours to hit the orchards in the next week or two! I’m dying to make all sorts of apple-y things. But that is for another day. Today we’re talking lettuce wraps (notice the seamless segue). And these are filled with an easy and delicious mix of chicken, red pepper and onion. The whole thing comes together in just a matter of minutes in one pan and is a great, light and healthy way to start off the week. Not exactly Fall food but these are so good and so easy, that you’re going to want to make them all year round! The combination of the warm, savory filling and crunchy, earthy lettuce perfectly hits the spot. All that’s need is a bit of chopping and stir-frying and you are good to go. And speaking of going, I did mention that I’m busy, so I’ll keep today’s post short and just encourage you to toss these together for dinner tonight. I’m already dreaming of them! Have a happy Monday!

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Chicken, Pepper and Onion Lettuce Wraps

Makes 4 servings

Prep Time:  30-40 minutes


  • 1 1/2 pounds boneless, skinless chicken breasts cut into thin strips

  • Kosher salt and black pepper for seasoning

  • 2 tablespoons olive oil, divided

  • 1 large red onion, halved and sliced into thin half moons

  • 2 large bell peppers, seeded and thinly sliced (I used one red and one yellow)

  • 3 garlic cloves, minced

  • 1-2 dashes of red pepper flakes

  • 3 tablespoons reduced-sodium soy sauce

  • 3 tablespoons rice vinegar

  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water

  • 2 heads Boston lettuce (or iceberg or any large leaf lettuce you prefer)

    The Recipe

    1.  Season the chicken with the salt and pepper and heat 1 tablespoon of the oil in a large skillet over high heat. Cook the chicken in two batches, stirring constantly until entirely cooked through. Transfer to a plate.

    2. Add the remaining 1 tablespoon oil to the pan and then the onion and pepper. Cook, stirring constantly, until onion is tender and starting to get golden brown.

    3. Lower the heat to medium and add the garlic and red pepper flakes, stirring constantly for 1 minute. Then stir in the soy sauce, rice vinegar and cornstarch mixture. Add the chicken back in, along with any accumulate juices, toss well and allow to reheat for a couple of minutes. Spoon hot mixture onto the lettuce leaves and serve immediately.


    Note: Recipe adapted from Martha Stewart, Everyday Food. I left out the ginger and tinkered with a bunch of other things.

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