asian ground chicken wraps

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes


2 tsp olive oil

**1 clove garlic, minced

**2 tsp ginger, finely grated

**1 lb. ground chicken

**1 carrot, peeled and shredded

**½ red pepper, finely chopped

½ cup canned water chestnuts, drained and chopped

**¼ cup scallion, chopped

2 tbsp oyster sauce

1 tbsp soy sauce

1 tsp sesame oil

**2 heads romaine lettuce, washed and 8 largest leafs set aside

⅓ cup chopped roasted peanuts (optional)

**2 tbsp cilantro, chopped


  1. Heat the oil in a large skillet or wok over medium heat. Add the garlic and ginger and stir-fry, stirring constantly, for about 1 minute, or until fragrant.

  2. Crumble in the chicken and stir-fry until just beginning to lose its pink color, for about 2 minutes.

  3. Add the carrot, bell pepper, water chestnuts, and half of the scallion greens, and stir-fry for 1 minute to combine, then add the oyster sauce, soy sauce, and sesame oil and continue to stir-fry for several more minutes, until the chicken is cooked through.

  4. Meanwhile, place the lettuce on plates, ready to be used as “bowls” for the cooked chicken. Once the chicken is cooked, divide among the lettuce leaves, sprinkle with the peanuts, if using, and garnish with the remaining 2 tablespoons of scallion greens and the cilantro.

Nutrition (per serving)

288 calories; 13 g fat(3 g sat); 23 g carbohydrates; 24 g protein; 424 mcg folate; 84 mg cholesterol; 5 g sugars; 1021 IU vitamin A; 58 mg vitamin C; 221 mg calcium; 4 mg iron; 579 mg sodium; 1749 mg potassium

Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata