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10 MIN

Our Vegehome brings a world of flavour to your home – but some days call for an easy to make but delicious meal! This Butterhead lettuce chicken wrap is perfect for warm summer days when you can’t bear the thought of carb loading, and are easily assembled, making it great for picnics.

Butterhead lettuce is an ideal swap for bread, it’s soft buttery leaves are easy to wrap and thick enough to envelop all types of ingredients, making them perfect for your favourite sandwiches. It’s low in sodium, saturated fat, and cholesterol, and is an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Iron, Potassium, and Manganese!

If you’re growing herbs in your Vegehome, consider adding some to the chicken breast marinade to elevate the taste to a whole other level.



Chicken Wrap Recipe


  • Ground Chicken
  • 4 cloves garlic (minced)
  • 1 Onion (diced)
  • 1 carrot (shredded)
  • 1 tbsp olive oil
  • 3/4 cup chicken stock (low sodium)
  • Butterhead Lettuce (left whole)
  • Marinade
  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp sesame oil
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 1/4 cup hoisin sauce






  1. Combine marinade in a bowl and set aside. 
  2. No need to wash the Boston lettuce, as vegetables grown in the Vegehome are not subject to pesticides or bacteria. 
  3. Drizzle olive oil into a saute pan over medium heat. Add the chicken and let it cook until slightly golden.
  4. Add 3/4 cup of chicken broth to the pan and cover with a lid. Cook the chicken for another 7-10 minutes or until it reaches 165 degrees Fahrenheit.
  5. Remove chicken from the pan and discard the broth. Place your cooked chicken on a plate or cutting board and use two forks to break up the chicken. 
  6. Add the other tablespoon of oil into the pan and cook your garlic and peppers until translucent. Add your chicken back into the pan, along with the marinade. 
  7. Stir to ensure all of the chicken is well coated with sauce. Divide the mixture among the lettuce leaves and serve!