Chicken lettuce wraps with cauliflower rice, a delicious dinner idea your family will love! This post is sponsored by Green Giant, all ideas and opinions are my own.
My son is a good eater but I’ve started noticing a sneaky little habit he’s adopted at dinner time. Moms, I’m sure you’ve seen this trick with your kids. It’s the disappearing vegetables routine, carrots miraculously vanish from his dinner plate only to reappear when I’m cleaning up the dishes, hidden in a napkin or under a piece of bread. Sneaky, sneaky!
Well, I’ve discovered a few tricks of my own for making sure my child eats his veggies. Because it’s important for his nutrition and all, and because I’m not about to get outwitted by a preschooler! Seriously kid, you might manage to manipulate bedtime and bypass my phone code like a mini MacGyver, but mama will win the battle of the dinner table.
So I was pretty stoked to see something new in the freezer aisle at Walmart the last time we were grocery shopping. The new Riced Veggies from Green Giant are the perfect way to get kids to eat more veggies. I’ve been meaning to try the riced cauliflower craze since it started popping up on Pinterest, but we’ve been too busy for anything but quick and easy meals. I grabbed a bag of the Green Giant Riced Cauliflower & Sweet Potato medley and the Mashed Cauliflower with Cheese & Bacon to try.
We love those super yummy lettuce wraps you can order at popular restaurants so I decided to try making our own version. The best thing about this recipe is it’s so quick and easy to make. And it’s loaded with veggies and good stuff you’ll be happy to see your family eating.
Heat up a little oil, I like to use a tablespoon of coconut oil but you could use olive oil or butter spray if you’d rather. The Green Giant Cauliflower & Sweet Potato Riced Veggies goes in the saute pan over medium heat and it’s ready in 5 to 7 minutes. Add 2 Tbsp of soy sauce and one Tbsp of teriyaki sauce in at the end and stir-fry it for the last couple of minutes.
I love the store bought rotisserie chickens. They are inexpensive and great for when you need to pull together dinner on the fly.
I pull the chicken and toss in a pan to sear it a little bit, then add a couple of tablespoons of teriyaki sauce to seal in the flavor.
You can use whatever lettuce type you prefer. I used romaine for ours, but butter lettuce makes good lettuce cups or iceberg lettuce as well. I chopped up a bit of green onion and tossed it in with our cauliflower rice stir-fry. Spoon the rice into your lettuce cup, add some shredded chicken and top with broccoli slaw and some cilantro. Drizzle with teriyaki sauce and serve!
You could add sprouts or nuts, anything you like to make this a little more crunchy. If you want to give it a spicy kick try adding a dash of sriracha sauce.
The verdict is in! Everyone loved the lettuce wraps and they couldn’t believe they were really made with cauliflower and sweet potato riced veggies. My son devoured his, not a single veggie hidden away.
Green Giant Riced Cauliflower is 100% made with vegetables and it has 70% fewer calories than rice. It’s also gluten free and comes without sauce and seasoning so you can prepare them just the way you like.
Find the new Green Giant Riced Veggies in the frozen vegetable aisle of your local Walmart. How do you get your kids to eat their veggies?
Chicken Lettuce Wraps with Cauliflower Rice Recipe
- 1 bag of Green Giant Riced Veggies Cauliflower & Sweet Potato Medley
- 1 rotisserie style whole chicken, ready to eat
- 2 romaine lettuce heads (or butter lettuce, or iceberg)
- 1 bag of broccoli slaw
- 1/4 cup of teriyaki sauce
- 2 Tbsp soy sauce
- cilantro and green onion for garnish
- Heat a tablespoon of coconut oil (or olive oil) in a saute pan. Add package of riced veggies and cook for 5 to 7 minutes.
- Add in 2 tablespoons of soy sauce and one tablespoon of teriyaki sauce. Stir fry for one minute and remove from heat.
- Pull chicken from bone. Pan sear shredded chicken for 2 to three minutes. Add 2 to 3 tablespoons of teriyaki sauce and stir fry for one minute. Remove from heat.
- Spoon 2 to 3 spoonfuls of riced veggies into lettuce cups. Add shredded chicken and top with broccoli slaw and cilantro. Garnish with cilantro and green onion.
- Serve with remainder of teriyaki sauce.
PIN THIS FOR LATER