Chicken Lettuce Wraps

Some things are just effortless goodness. 

Here is a brief list of some of these things:
• Watermelon
• T-shirt dresses
• Neutral flats
• Sister hang-outs
• This recipe for Chicken Lettuce Wraps


 Ok, it’s obvious that watermelon is good and all you have to do is cut it up to eat it for a dessert that you can feel good about. Throw on a t-shirt dress with some flats and it’s easy and snazzy. Hanging out with my sisters is no-pressure and no need to entertain goodness… And this recipe, which was introduced to me by friend Katie, is delicious and effortlessly pretty.

Chicken Lettuce Wraps (for 2-3 servings)
Recipe adapted from Martha Stewart 


  • 2 chicken breasts cut into bite size pieces
  • Salt and pepper
  • 2 T olive oil
  • 1 large onion halved, thinly sliced
  • 1 large red bell pepper, ribs and seeds removed, thinly sliced
  • 3 cloves of garlic minced
  • 1 1/2 teaspoons grated peeled fresh ginger (I didn’t have this so I just sprinkled some ground ginger in with the sauce)
  • 1/2 teaspoon red-pepper flakes
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
  • 1 head of lettuce halved



  1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook the chicken until browned and opaque throughout, about 6 minutes. Remove chicken and set aside.
  2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
  3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

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