This recipe is a play on a Chinese restaurant favorite: lettuce wraps. Ground chicken is cooked with Indian spices, then piled onto crisp wedges of iceberg or romaine lettuce. Think of it as a carb-less taco: full flavor, partial guilt.



1/2 large yellow onion (diced)

3 cloves garlic (minced)

1 inch ginger (grated)

2 finger hot chilies (chopped)

1 16oz package ground chicken

1 teaspoon salt

2 tablespoons ketchup

2 teaspoons cumin powder

2 teaspoons garam masala

2 teaspoons coriander powder

1 teaspoon red chili powder (cayenne pepper will suffice)

1/4 cup water

handful cilantro (chopped)

Iceberg or Romaine lettuce


Start by prepping onions, garlic, ginger, and chilies. Set aside. In a small bowl, combine all of the spices: garam masala, cumin, coriander powder, and red chilie powder. Over medium heat, in a large wok, fry onions in about 2-3 tablespoons of canola or vegetable oil. Cook until onions turn translucent. Then add ginger, garlic, and chilies, and fry for another minute. Add the ground chicken and stir gently, allowing to cook slightly before breaking up with your spatula. Season with 1 teaspoon salt, spice combination, and 2 tablespoons ketchup. Mix vigorously, continuing to break down the meat. Add about 1/4 cup of water, or more, to help with the process, and continue to mix. Once meat is cooked and evenly broken down, add chopped cilantro.

Take iceberg lettuce or hearts of romaine, and tear into cup-sized pieces. Pile 1-2 tablespoons of spiced chicken on top and garnish with fresh cilantro. Serve and Enjoy!