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Asian Lettuce Wraps

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.


  • 1 lb ground chicken or 85% lean turkey
  • 2 teaspoon minced garlic
  • 2 teaspoon minced fresh ginger
  • 1 cup chopped scallions
  • 1 cup sliced or shredded zucchini
  • 1 cup shredded carrots
  • 2 cups shredded cabbage or broccoli slaw
  • boston, bibb, of leaf lettuce (optional)
  • 2 tablespoon hoisin sauce
  • 2 tablespoon soy sauce 



  • Chop scallions, shred or chop zucchini, cabbage, carrots and set aside. (You can purchase Asian slaw mix and carrots that come pre-shredded).
  • Brown the chicken or turkey in a large skillet over medium-high heat with the chopped scallions. Once browned, add the ginger, garlic, soy sauce and hoisin. Reduce heat to medium, add veggies and allow them to heat through and cook down a bit (about 5 minutes).
  • Divide into 4 portions.
  • Serve with boston, bibb, or leaf lettuce to wrap or serve the filling by itself.


Nutrition Facts

  • Protein 21g
  • Total Carbs 15g
  • Sugar 8g
  • Total Fat 18g