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Asian Chicken Lettuce Wraps with Stir Fry Carrots & Brussel Sprouts

Next up? Nope, no more mac & cheese, it is now time to move on to something less, a-hem, loaded? These lettuce wraps are light, but so incredibly filled with flavor, especially when dipped and dripping with the amazing garlic, slightly sweet, soy sauce. The carrots and brussel sprouts from the first meal round out the flavors stuffed into light butter lettuce leaves. Of course, you can use iceberg lettuce leaves if that is what you have and the outer leaves are still intact. This recipe is something that I have made for years, but I never considered it for the kids until Daniela made a ground turkey variation of this in her cooking camp this summer. I was so excited when she said she loved it, that I had to include it in this week’s meal kit. This is a fun dinner for kids to make for themselves and of course, you too!


  • 1 Butter lettuce head
  • 2 Chicken Breasts
  • 1 Cup Left over Brussel Sprouts
  • 2 Cups Carrots sliced into thin strips
  • 1 Cup Basmati Rice uncooked

Pre-made Garlic Soy Sauce:

  • 3/4 Cup Soy Sauce
  • 3 Tbls Honey
  • 2 Cloves Garlic minced
  • Ground Pepper


  1. Make the rice according to package instructions.
  2. Take out the Brussel sprouts from Mac n Cheese night, the prepped carrots, and the marinated chicken.
  3. Take the premade garlic soy sauce out of the fridge to come to room temperature
  4. Preheat a large skillet on high heat and add extra virgin olive oil to coat surface. Then add the marinated chicken and spread it out into one layer separating the strips so each can sear. Turn over the strips after about 3-4 minutes and cook the other side for another 3-4 minutes. Remove chicken from skillet and place on a plate.
  5. To the same pan, add a teaspoon more olive oil and the sliced carrots. As they are searing in the pan, add a teaspoon of the garlic soy sauce. Once the carrots are starting to soften, but are still crisp, add ½ cup of the Brussel Sprouts and heat through. Add the chicken back to the pan and mix through.
  6. Clean and gently pull off the outer leaves of the butter lettuce.
  7. Put the remaining garlic soy sauce into individual dipping bowls and start to assemble the lettuce wraps.
  8. Plate with Rice on the side and Enjoy!