Chicken Lettuce Wraps (Non-Crock Pot)

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These chicken lettuce wraps are a quick and easy way to make a grilled chicken dinner and enjoy some fresh veggies! This is one of a handful of non-crockpot recipes that readers have been asking us to share. It is a great low carb recipe that is super simple to make at home or even while camping on the go!

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Also Note: This is NOT a Crock Pot Recipe…gasp! Readers have been requesting we share the grill recipe below BUT here is a slow cooker beef lettuce wrap recipe if you’d rather crock the pot 😉

Hey y’all!  GOODe Ole Boy here!

A little while back I took Cris, Miss Add and Ockie on our first campin’ trip.  We went to the Shawnee National Forest along with Cris’ parents and had an absolutely amazing time!  Her mom and dad ride the trails on horseback and it gave us time as a family to do some hiking. (I’m still not ready to mount another horse due to a saddle sore that I’ll have to tell y’all about another time…)

The day we made these chicken lettuce wraps we had just gotten back from Garden of the Gods (more photos here) and it was time to make something quick from our Camper Kitchen that the whole family would enjoy but not have to wait a long time for.  So we gave our slow cooker a break (it had been working overtime all week after all) and go for something quick and easy. These wraps were just the thing!  The hardest work you’ll do is to cut up the cooked chicken and veggies.  Your grill does the rest!

CHICKEN LETTUCE WRAPS

Note: Scroll to the bottom of this page for a printable version of this recipe

INGREDIENTS FOR CHICKEN LETTUCE WRAPS

• 3 lbs boneless skinless chicken thighs, thawed
• Favorite seasoning (We use Mitchell Street Steak Seasoning)
• 1 head Butter Crunch Lettuce
• 2 Bell Peppers- sliced into bite sized pieces (Red, Yellow, Green…whatever y’all like)
• 1 Cucumber- sliced (We use English Cucumbers) (I just love their accent…)
• Ranch Dressing

HOW TO MAKE CHICKEN LETTUCE WRAPS

• Preheat grill on medium high heat
• Season chicken thighs on both sides with favorite seasoning
• Place thighs on grill for approximately 7 minutes per side (This will depend on your grill.  Juices should run clear when meat is properly cooked to at least 165 degrees.)
• Remove chicken and slice into strips
• Slice up peppers longways
• Slice cucumbers
• Add a few strips of chicken, peppers and cucumber into a leaf of the butter crunch lettuce
• Top with a little ranch dressing

NOTES ON CHICKEN LETTUCE WRAPS

• This recipe is completely versatile.  Feel free to add or subtract whatever you want to go along with the chicken.  I’d bet shredded cheese would go great with this as well as some grilled onions and/or mushrooms!
• Don’t care for a lettuce shell? Use tortilla shells like my father in law did! We use Mission low carb tortilla shells for everything!
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All grills cook differently, so cooking times are always a basic guideline and should always be tested first in your own grill and time adjusted as needed.

Printable recipe for Chicken Lettuce Wraps

CHICKEN LETTUCE WRAPS

These chicken lettuce wraps are a quick and easy way to make a grilled chicken dinner and enjoy some fresh veggies! This is one of a handful of non-crockpot recipes that readers have been asking us to share. It is a great low carb recipe that is super simple to make at home or even while camping on the go!

5 from 1 vote

Print Pin Rate

Course: Main Course

Prep Time: 5 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 19 minutes minutes

Servings: 8

Author: Mikey Goode

Cook ModePrevent your screen from going dark

Ingredients

• 3 lbs boneless skinless chicken thighs thawed
• Favorite steak seasoning We use Mitchell Street Steak Seasoning
• 1 head Butter Crunch Lettuce
• 2 Bell Peppers sliced, Red, Yellow, Green...whatever y'all like
• 1 Cucumber sliced, We use English Cucumbers (I just love their accent...)
• Ranch Dressing

Instructions

• Preheat grill on medium high heat
• Season chicken thighs on both sides with favorite seasoning
• Place thighs on grill for approximately 7 minutes per side (This will depend on your grill.  Juices should run clear when meat is properly cooked to at least 165 degrees.)
• Remove chicken and slice into strips
• Slice up peppers longways
• Slice cucumbers
• Add a few strips of chicken, peppers and cucumber into a leaf of the butter crunch lettuce
• Top with a little ranch dressing

Notes

• This recipe is completely versatile.  Feel free to add or subtract whatever you want to go along with the chicken.  I'd bet shredded cheese would go great with this as well as some grilled onions and/or mushrooms!
• Don't care for a lettuce shell? Use tortilla shells like my father in law did! We use Mission low carb tortilla shells for everything!
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All grills cook differently, so cooking times are always a basic guideline and should always be tested first in your own grill and time adjusted as needed.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!