Every Friday night I make some version of a lettuce wrap because they’re low in calories, high in protein, flavour, and honestly helped me lose weight without using any gimmicky recipes.
This one has pulled gojuchang chicken thighs, brussels sprouts, a cucumber and watermelon radish salad and, crispy rice. All tucked into endive cups instead of tortillas or pita!
Feel free to use this as a base idea, you can sub anything in here, like ground beef, kimchi and kale or flaked salmon with a little light mayo and romaine lettuce. The key is to experiment and find what you like because eating healthy food doesn’t have to be hard or taste disappointing.
Recipe
Chicken
4 Bone-in Skin-on Chicken Thighs
1 Red Onion
4 Cloves Garlic
1 Tbsp Gojuchang
2 Tbsp Olive Oil
1 Tbsp Salt
12 Brussel Sprouts
1/3 cup water
1. Preheat oven to 500F
2. In a baking tray mix chicken, olive oil, red onions, garlic, salt, and water.
3. Place in oven for 30 minutes or until charred. Add more water if necessary.
4. In the meantime, shave brussel sprouts
5. Remove chicken from oven. Add in brussel sprouts, place back in oven for five minutes.
6. Remove chicken from oven and allow to cool for 20 minutes.
7. Remove chicken bones and shred meat thoroughly. Mix with the cooking juices in the pan.
Cucumber & Watermelon Radish Salad
1 Baby Cucumber
1 Watermelon Radish (You can use normal radishes here, just use 3)
1 Tsp Rice Wine Vinegar
1 Tsp Ponzu
1 Tsp Sesame Seeds
1. Dice cucumber and radish
2. Mix with other ingredients
Crispy Rice
1/2 Cup Cooked Rice
1 Tbsp Olive Oil
1 Tbsp Ponzu
1. Preheat oven to 400F
2. On a parchment lined mix cooked rice, ponzu, and olive oil.
3. Bake for twenty minutes, mixing half way.
4. Crumble any lumps after baking.
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