21 day fix, Dinner Recipes

Thai Lettuce Wraps


  • 1 1/2 pounds ground chicken
  • 1 red bell pepper, cut into large dice
  • 1/2 Medium Onion, diced
  • 1 large clove garlic, minced


  • 1/2 cup soy sauce
  • 2 tbsp rice wine vinegar, or more to taste
  • 1 tbsp grated fresh ginger
  • 1 tsp toasted sesame oil
  • 1/2 cup chunky peanut butter
  • 3 tablespoons hot water
  • 3 tablespoons soy sauce


  • 4 large leaves of iceberg lettuce
  • 2 carrots, shredded
  • 1 tbsp chopped green onion, or to taste
  • 1 tbsp chopped fresh cilantro


  1. Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper, onion and garlic into chicken; cook and stir until pepper and onion is slightly softened, about 5 more minutes.
  2. Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  3. Mix peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce into the mixture. Set dipping sauce aside.
  4. Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
  5. If following the fix- portion out 1 red into 4 lettuce leaves and add 1/2 green of carrots between the 4 and divide 1 orange of sauce between the 4. 

21 day fix approved: 2 green, 1 red, 1 orange