These Slow Cooker Asian Chicken Lettuce Wraps couldn’t be easier! The slow cooker does all the work for you and they’re secretly veggie packed and paleo, gluten free, whole30 and under 350 calories!
PIN Slow Cooker Asian Chicken Lettuce Wraps
I mean, C’MON, the classic recipe almost doesn’t even require you to dirty a plate on account of a crispy piece of lettuce doing ALL the heavy liftin’ for ya.
This Asian chicken lettuce wraps recipe is EXACTLY like that, except taking it up an E-Z-P-E notch in the sense that the slow cooker does (ALMOST) all of the healthy-weeknight-dinner-making-work FOR YA. You guys have been wanting easy healthy low carb recipes and this is IT.
You could straight up scoop the filling F-R-O-M the slow cooker, straight into a fresh piece of crispy lettuce and STRAIGHT into your hungry mouth and no one would even question your lack of plate-usage.
It’s pretty hard to ask a question when your mouth is stuffed FULL of tender, juicy chicken with pops of spicy sriracha and this peanut butter (or almond!) creaminess that just won’t QUIT you know?
These slow cooker Asian chicken lettuce wraps are going to get ZERO questions from your hungry-feed-me-now family.
Except, “can you make them again forever and ever and ever the end, please?”
Maybe not the “please” though. If your fam is ANYTHING like me when I’m shoveling my hungry face full of yummy food, all logic and remembrance of manners go OUT THE WINDOW.
Probably not surprising to you is the use of cauliflower rice in this Asian chicken wraps recipe. A classic lettuce wrap is gonna have some kind of grain – rice, quinoa, noodles ETC- but I was thinking you might want some low carb, whole30 and paleo lettuce wraps, so cauliflower FIT THE BILL.
It also adds some seriously SNEAKY veggie goodness and BULK that makes these lettuce wraps:
- Have the ability to magically get your kiddos to eat vegetables. You like that.
- Go a LONG way. <– Budget friendly, weeknight dinner SAY HI.
A smattering (fun word!) of crispy-crunchy water chestnuts and some VRY VRY needed crispy-crunchy goodness (and tried and TRUE Asian flavor) to all the tender, juicy chicken and vegetables just hanging out in the slow cooker.
Then we have creamy swirls of smooth peanut butter, tangy pops of rice vinegar, salty coconut aminos and that warm sriracha spice, just hanging out in the background waiting to POP OPEN your taste buds with their perfectly balanced flavor profiles.
Simple? CHECK. Flavorful? DOUBLE CHECK. Can eat with your hands? YEP.
We all know “hand food” is so much more fun than forks and knives.
Speaking of needing to use your hands…
Which lettuce is best for wraps?
I like to use either butter lettuce or iceberg lettuce to make these slow cooker Asian chicken lettuce wraps. Butter lettuce is MUCH easier to fill and fold, but Iceberg adds a nice pop of crisp-ness. Both are fantastic options and you can’t go wrong either way!
What goes with Asian lettuce wraps?
These truly could be eaten on their own as a meal, which is how Mr. FFF and I ate them the few times that I tested them. However, if you need a few side dish options to feed a hungry little army of humans, here are a few suggestions:
You’ve now been armed with all the lettuce-wrapped de-EATS. What you chose to do with them is up to you.
But I’m suggesting it ends with no plates and face FULL of spicy peanut chicken goodness.
Slow Cooker Asian Chicken Lettuce Wraps
These Slow Cooker Asian Chicken Lettuce Wraps couldn't be easier! The slow cooker does all the work for you and they're secretly veggie packed and paleo, gluten free and whole30!
- 1 Lb Ground chicken (not extra lean)
- 4 Cups Cauliflower, cut into florets
- 1/2 Cup Green onion, diced
- 1 Large red bell pepper, diced
- 1/2 Cup Water chestnuts diced
- 4 Tbsp Coconut aminos (or Soy sauce)
- 3 Tbsp Natural creamy peanut butter (or almond butter)
- 4 tsp Sriracha
- 4 tsp Fresh ginger, minced
- 2 tsp Rice vinegar
- Sea salt, to taste
- Iceberg lettuce
- Diced cilantro
- Sliced Green onions
- Diced peanuts (or almonds)
In a large frying pan on medium heat, sautee the chicken until no longer pink inside, breaking it up as it cooks. Once cooked, add into the bottom of a 7 quart slow cooker.
Place the cauliflower into a food processor and process until broken down and "rice like." Add the cauliflower rice, along with all the other ingredients up to the water chestnuts (including them) into the slow cooker and stir to combine.
Place all the other ingredients in a medium, microwave-safe bowl and microwave for 10-20 seconds, until the peanut butter is smooth. Whisk until smooth and creamy.
Pour the sauce over the ingredients in the slow cooker and stir to combine. Cover and cook on low until the vegetables are tender, about 1.5-2 hours, depending on your slow cooker.
Serve in lettuce and garnish with peanuts, cilantro and green onion!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 7. Points+:9. Old Points: 7
(per 1/4 of the recipe)
STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTEREST, FACEBOOK AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!