Asian Lettuce Wraps & Garlic Parm Scallops

Good Morning!

It’s six am and I’m up having coffee. I set the alarm for six so I could blog before taking a test. Shouldn’t I be studying? Well, I did that all last night and I’m 100% confident in myself.


After my run yesterday, I stopped at Earthfare to pick up ingredients for chicken lettuce wraps. I was inspired by the wraps at Akahana in Baxter Village, so I decided to make my own version at home. The scallops looked really good while I was at the meat counter, so I picked some of those up to make with dinner as well.


I don’t like recipes with tons of ingredients in them. I’m a simple person and like easy things; it’s just who I am. Hence the blog title. I was looking online for lettuce wrap recipes and they all had over 2o ingredients in them. No thanks! I ditched the recipe books and just went with my own instincts and I’m glad I did because these were out of this world.


It only took 45 minutes to make this recipe.


Wrap Ingredients:
*1 1/2 lbs skinless, boneless chicken breast, 1 can water chestnuts, 1 large bell pepper, 1/2 large red onion, 4 tablespoons olive oil, 3 tablespoons sweet chili sauce, juice of 1/2 small lime, 1/8 cup low sodium soy sauce, 3 tablespoons red wine vinegar, sprinkle of garlic powder, sprinkle of black pepper, two-three tablespoons honey and chilled lettuce leaves.

Scallop Ingredients:
*15-17 medium sized scallops, 3-4 tablespoons olive oil,  3 tablespoons low sodium soy sauce, 1/4 cup parmesan, 1 garlic bulb, and black pepper.

Bag of sticky rice.


*prepare sticky rice!

Heat a large pan on medium-high. Sauté the chopped onion and bell peppers in olive oil. While the vegetables are cooking, chop the chicken breast into little pieces.


Once the vegetables are slightly brown, add in the diced chicken and water chestnuts.


While the chicken cooks, prepare the sauce.
In a small bowl, mix together the soy sauce, vinegar, honey, sweet chili sauce, and lime juice.


Once the chicken is fully cooked, I added the sauce 1/4 cup at a time. I gave it a quick taste and then added more sauce until seasoned perfectly. Sprinkle garlic powder and black pepper in.


Once you get the flavor just right, turn the pan on the lowest heat possible, or turn the stove off and cover.


While I was cooking the chicken, I had olive oil and garlic cloves cooking on medium-low. I absolutely love sautéed garlic cloves. I could and will eat the entire bulb (talk about awesome breath).

Once the cloves are slightly brown, I added the rinsed scallops to the pan.

I cooked the scallops for about 1 minute on each side in the olive oil and garlic cloves.


I added the low sodium soy sauce and cooked each side an additional minute on each side.


I turned the heat off and added fresh parmesan to the top of the pan.


I added about 1/3 cup of the chicken to the wraps.


I put my romaine lettuce in the freezer five minutes before serving to crisp up the leaves.


I have this new obsession with sticky rice and it paired nicely with the wraps.


The wraps had so much flavor. I actually prefer these over the Akahana ones and I usually always prefer the restaurant version, so I was very proud of myself and glad I didn’t use a recipe with all kinds of crazy ingredients.


The scallops were also to die for!

If you want a quick and easy recipe to make that is extremely delicious, this one is it! I promise it won’t disappoint.


The reversible placemats featured in this post were handmade by me and available on my shop!

revesible placemats

Vegetarians can use a chicken replacement and if you’re gluten free, find a gluten free soy sauce! This recipe is easy to customize for special diets.

IMG_5503 Asian chicken lettuce wraps

Have you ever made a restaurant meal at home? Tell me about it in the comments!


  • Jess

    These were so good! Fist time ever making scallops at home. Thanks:)

    Reply to Jess
  • Fana

    I hate complex multi-ingredient recipes. thanks for the simple recipe!

    Reply to Fana
  • Hallie

    Thank you for the best recipe in the entire world.

    Reply to Hallie
  • Rebecca

    I am so happy I found you’re new blog, I used to read your other one a while back and always loved your tips and recipes! You posts have only gotten better 🙂 . I am on a weight loss journey and am wondering if you count calories?

    Reply to Rebecca
  • Emily

    These look yummy! I’d use brown rice to make them even healthier and more nutritious 😀

    Reply to Emily
  • Melissa

    You and I both share a love for these kinds of recipes 🙂 I shared yours on my blog this morning! <3


    Reply to Melissa
  • katelyn

    We went to Dixie Stampede over the summer and had the creamy veggie soup to die for.. we got home and recreated it AMAZING !!! must try

    Reply to katelyn
  • Heather

    Yum! will have to try this one!

    Reply to Heather
  • StephP

    My favourite thing to do is browse restaurant menus for ideas and re-create them at home using substitutes for heavy cream and butter. One dish I made recently had scallops too. I steamed them then rested them on little nests of vermicelli rice noodles (I curl the noodles up like pasta with a fork and spoon and rest them on the plate all curled up). I dressed the scallops and noodles with a sauce made with chilli, ginger, brown sugar, fish sauce, lime and coriander. A fresh coriander leaf on top and sprinkle of fresh sliced spring onions and they look a million bucks for 20 minutes work 🙂

    Reply to StephP
  • Caitlyn

    Hi Taralynn- just dropping in to tell you how much your blog has grown on me over the past 1 1/2 years. It has been fun to see you mature and grow and I can always count on finding a good recipe whenever I visit. Keep up all the good work and stay strong with the cyber bullying. For every one mean person out there are over 100 people that truly enjoy you!!

    Reply to Caitlyn
  • Elizabeth

    What a great looking meal-love the glass plates!

    Reply to Elizabeth
  • Penny

    Do you drain all the oil away before serving? The wraps don’t look like there is a lot of liquid which is good for ease of eating but I’m wondering if you need to use so much oil if it gets left behind anyway? I usually only cook with 1tbsp oil…

    Reply to Penny
    • Taralynn McNitt

      I use a strainer spoon when scooping the filling into the lettuce cups. The oil and sauce left behind is great for marinating the chicken/leftovers. It’s also good sprinkled over the rice. You don’t have to use that much oil though 🙂

      Reply to Taralynn McNitt
  • Ariel

    what would you recommend a vegetarian use in place of the meat?

    Reply to Ariel
    • Taralynn McNitt

      If you have a whole foods or earth fare around (some grocery stores) they have a vegetarian/vegan section that offers meatless chicken you could use. OR, you could use squash, tofu, or eggplant.

      Reply to Taralynn McNitt
  • Leigha

    The wrap looks awesome! I have to try this recipe!

    Reply to Leigha
  • Linda @ The fitty

    Lettuce wraps are amazing 🙂 would you say romaine is the best type to wrap things in?

    Reply to Linda @ The fitty
  • Selene

    This looks so yummy! Need to try

    Reply to Selene
  • Angelica

    This looks so yummy!!! Thank you for blogging!!

    Reply to Angelica
  • Carolyn

    These recipes look delicious! I can’t wait to try them out!! Scallops are always a favorite for my boyfriend and me so I can’t wait to see how he likes these!! Also love the reversible place mats. Ordered the last batch you made and can’t wait to put them in my house. They are my inspiration for my remodel 🙂

    Reply to Carolyn
    • Taralynn McNitt

      I know you’re going to love love love them:):) Thank you for all the support Carolyn! Let me know how you like the scallops.

      Reply to Taralynn McNitt
      • Carolyn

        I definitely will! I’m thinking these will be on the menu for tomorrow!

        Reply to Carolyn
  • Nicole

    Yum!! I love making lettuce wraps, or at least the filling because sometimes I make it and eat it just how it is or on top of shredded raw cabbage and rice! I usually use ground turkey (because I always have that in the freezer) and I mix in a little Hoisin sauce. It’s a condiment from the Asian aisle, it’s sort of like an Asian BBQ sauce but it goes well in so many Asian dishes that I’ve started always making sure I have it on hand.

    Reply to Nicole

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