These Asian Crockpot Lettuce Wraps couldn’t be easier! The slow cooker does all the work for you and they’re veggie packed, low carb and whole30!
PIN Asian Crockpot Lettuce Wraps
Just when you thought that a lettuce wraps recipe couldn’t get any simpler, I bring you lettuce wraps made in the CROCK POT.
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?
Asian Crockpot Lettuce Wraps Ingredients
Asian cuisine has got to be one of my FAVORITES! The rich flavors, colorful veggies, and variety of types of food gives me ALL the heart eyes! And when I can toss it all in my crockpot and it turns into some delicious? That’s the cherry on top! To make these incredible asian chicken lettuce wraps, you will need:
- Ground Chicken
- Cauliflower, cut into florets
- Diced Green Onion
- Diced Bell Pepper
- Diced Water Chestnuts
- Coconut Aminos
- Natural Creamy Peanut Butter/Almond Butter
- Sriracha
- Minced Fresh Ginger
- Rice Vinegar
- Sea Salt
How to Make Asian Crockpot Lettuce Wraps
You’re going to love how easy it is to make these come together! These slow cooker lettuce wraps are delicious, nourishing for your body, and seriously so colorful and beautiful! The best part is that the slow cooker does all the work so that you don’t have to! Now that we’ve rounded up the ingredients that we will need, I’ll show you how to make them!
Sautee
Sautee the chicken in a large pan on medium high heat in some oil until no longer pink, breaking it up into small bits as it cooks. When it’s done, add it to the bottom of a 7 quart slow cooker.
Process
Place the cauliflower in a food processer and process until broken down and looks like rice. Add the riced cauliflower and all ingredients up to and including the water chestnuts into the slow cooker and stir to combine.
Microwave
Put the rest of the ingredients into a microwave safe bowl and heat for 10-20 seconds or until smooth. Whisk the sauce until smooth and pour over the ingredients in the slow cooker. Stir to combine.
Cook
Cover and cook until the vegetables are tender, which should take 1.5-2 hours.
Enjoy
Serve in lettuce and garnish with peanuts, cilantro and green onion. DEVOUR!
What is the best lettuce for lettuce 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! You could ALSO use cabbage, like I did in the Chicken Larb Gai Lettuce Wraps, if you want something a little more hearty!
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:
How Do You Store Lettuce Wraps?
Lettuce wraps can easily be made in advance to enjoy later on, and if you have leftovers it’s also easy to store them to bring to the office for lunch the next day. Simply Store the filling in an airtight container in the fridge, and store the lettuce in a separate container. Heat up the filling when ready to eat and serve in the lettuce cups.
Other Healthy Slow Cooker Chicken Recipes
Healthy White Chicken Chili in the Crockpot
Healthy BBQ Chicken Quinoa Casserole
Ingredients
- 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
For serving:
- Iceberg lettuce
- Diced cilantro
- Sliced Green onions
- Diced peanuts (or almonds)
Instructions
- 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!
- DEVOUR
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 7. Points+:9. Old Points: 7
(per 1/4 of the recipe)
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Lauren @ Climbing Grier Mountain says
These look amazing!!
Taylor Kiser says
Thanks Lauren!
Brittany Audra @ Audra's Appetite says
These look so fresh and flavorful!
Taylor Kiser says
Oh girl, they are such a flavor bomb! 🙂 Thank you!
Brenda @ a farmgirl's dabbles says
My whole family loves meals like this. I am adoring all the cauliflower you added. What a beauty of a meal!
Taylor Kiser says
Thank you so much Brenda!
Kelly says
Hi Taylor is there a way to reduce the sodium without sacrificing to much flavor? Is the estimated sodium for one lettuce wrap? Thanks for your help!
Taylor Kiser says
The sodium is for 1/4 of the recipe – so one serving per person (the amount of wraps you get will really depend on the size of your lettuce/how full you pack them!) Unfortunately , there isn’t. It’s from the coconut aminos which is where A LOT of the flavor is. I’m sorry!
Melanie Flesberg says
Why does the nutrition/serving never print when you print out the recipe? This is what I want with each recipe.
Taylor Kiser says
Sorry – there isn’t a way to change this!
Heather says
Hey! I’ve made this recipe twice in the last 6 months and it truly is delicious! I didn’t see anyone else ask, but do you think I could make a big batch of this and freeze half for later? Thanks in advance!!!
Taylor Kiser says
Hey Heather! So glad to hear that you love it! I’ve never done that, but you certainly can try and let us know how it goes for you. Thanks!