Ingredients
- 1 head butter lettuce
- 300 g ground chicken
- 170 g button mushrooms, sliced
- 120 g slaw mix (cabbage and carrots)
- 60 ml teriyaki glaze
- 2 green onions, sliced (white and green parts separated)
- 15 g crispy fried onions
- 1 teaspoon soy sauce (or tamari)
- 1½ teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry the lettuce, then separate into individual leaves to form cups. Slice green onions and mushrooms.
- Heat a non-stick pan over medium-high heat. Add olive oil, white parts of green onions, and ground chicken. Season with salt and pepper and cook for 5–7 minutes until fully cooked.
- In a small bowl, mix cornstarch with water until dissolved.
- Add mushrooms, slaw mix, teriyaki glaze, soy sauce, and cornstarch mixture to the pan. Stir and cook for 2–3 minutes until sauce thickens and vegetables soften.
- Remove from heat and spoon the filling into lettuce cups, layering leaves if needed.
- Garnish with green onion tops and crispy fried onions. Serve immediately.
Notes
- Substitute ground turkey, shrimp, or diced chicken breast for variation.
- Use tofu or extra mushrooms for a vegetarian version.
- Add chili sauce or flakes for extra heat.
- Include hoisin sauce for a sweeter flavor.
- Serve with rice instead of lettuce for a more filling meal.
- Store filling separately in the fridge for up to 3 days.
- Freeze filling for up to 2 months if needed.
- Assemble just before serving to keep lettuce crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
