Curried chicken patty lettuce wraps by Daphne Oz

Total Time
45 min
25 min
15 min
Grated squash adds sweetness and moisture to these ginger-curry chicken patties. Grate the squash on the large holes of a box grater or in a food processor with the shredding attachment. We served the patties as lettuce wraps but they’re also great in pita, over greens, or plated with roasted or grilled veggies. The patties can be stored in the refrigerator for up to four days.


Toasted sesame oil

1 Tbsp


3 medium, white and light green parts only, minced (1/4 cup)

Garlic clove

2 clove(s), minced

Kosher salt

4 pinch(es), divided, or to taste

Fresh ginger

1 piece(s), fresh, grated

Curry powder

1 Tbsp

Uncooked 98% fat-free ground chicken breast

1 pound(s)

Uncooked butternut squash

1 cup(s), cubed, grated

Almond flour

¾ cup(s)


1 large egg(s), lightly beaten

Fresh mint leaves

2 Tbsp, finely chopped

Extra virgin olive oil

2 Tbsp, divided

Sea salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), freshly cracked, or to taste

Plain low fat Greek yogurt

½ cup(s)


1 item(s), zested and juiced


8 leaf/leaves, large, green leaf suggested


¼ cup(s), sliced, or unsweetened pickled red onions


  1. Heat sesame oil in a small sauté pan over medium heat. Add scallions, garlic, and ginger; cook, stirring often, until softened, about 1 minute. Season to taste with salt. Add curry powder; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat; let cool.
  2. In a large bowl, combine chicken, cooled scallion mixture, squash, flour, egg, and mint. Season with salt; stir to combine. Using a heaping 1/3 cup measure, with damp hands, shape mixture into 8 patties and place on a plate; cover and refrigerate until ready to cook.
  3. Heat olive oil in a large cast iron skillet or nonstick sauté pan over medium heat. Add patties and cook, flipping once, until golden brown and a thermometer inserted in center of a patty registers 165ºF, about 3 minutes per side. Remove to a plate and cover to keep warm; repeat with remaining patties.
  4. To serve, combine yogurt with lime zest and juice in a small bowl. Place each patty in a piece of lettuce, top with a tbsp yogurt mixture and ½ tbsp pickled onions (or a few radishes).
  5. Serving size: 2 lettuce wraps