Start your year with a dish that’s as vibrant, energizing, and intentional as you want to feel. Fresh, probiotic-rich, and naturally gluten-free, these wraps offer a burst of flavor and a refreshing balance that keeps your gut and your taste buds equally happy.
Built around simple ingredients and bold textures, they’re a vibrant weeknight favorite that proves healthy eating never has to feel restrictive.
Enjoy them as a light dinner, a crowd-pleasing appetizer, or a nutrient-packed meal prep option that holds up beautifully throughout the week. Bright, satisfying, and endlessly versatile, this dish is delicious proof that comfort food can also be deeply nourishing.
Chicken Lettuce Wraps with Kimchi Cauliflower Fried Rice
Ingredients
For the Chicken Filling:
- 1 Tbsp avocado oil
- 1 lb ground chicken thigh
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup white onion, diced
- 1 cup shiitake mushrooms, chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- ¼ c coconut aminos
- 1 Tbsp honey
- 1 tsp toasted sesame oil
- 1 can water chestnuts, diced
- Sea salt + black pepper
- Butter lettuce or Romaine leaves, for serving
- Sliced green onions + sesame seeds, for garnish
For the Kimchi Cauliflower Fried Rice:
- 1 Tbsp avocado oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup kimchi, chopped
- 1 cup cooked white rice
- 1 cup riced cauliflower
- 2 eggs, lightly beaten
- 2–3 Tbsp coconut aminos
- 1 tsp sesame oil
- Sea salt + pepper, to taste
Instructions to make the chicken filling
- Heat avocado oil in a large skillet over medium/high heat.
- Add in the onion, celery, carrot, and mushrooms. Sauté until fragrant and tender.
- Add garlic, ginger, and chicken and cook until lightly browned.
- Stir in coconut aminos, honey, sesame oil, salt, and pepper.
- Simmer until the liquid reduces and the sauce becomes sticky.
- Finish by mixing in water chestnuts, green onions, and sesame seeds to garnish.
- Spoon warm chicken mixture into crisp butter lettuce leaves.
Instructions to make the kimchi cauliflower fried rice
- In a separate skillet, heat avocado oil. Add onion, celery, and carrot, and cook until slightly softened.
- Stir in cauliflower rice + cooked rice. Sauté 3–4 minutes, then push the mixture to one side and pour in the eggs. Scramble until just set, then fold into the rice.
- Season with coconut aminos, sesame oil, salt, and pepper
- Add in kimchi and green onions right before serving.
Michelle Reynoso is a local chef whose recipes and services are featured on www.nourishandfeast.com.