Chicken Lettuce Wraps
Love chicken lettuce wraps that you order at popular restaurants? You can make your own delicious lettuce wraps at home!
Servings: 8
Ingredients
Filling
- 1 teaspoon oil (canola, avocado, or grapeseed work well)
- 2 cloves garlic, minced
- 1 tablespoon minced ginger root
- 1 lb. ground chicken breast (or lean ground turkey)
- 8 oz. mushrooms, finely chopped
- ½ teaspoon kosher salt
- 4 cups coleslaw mix, about an 8 oz. bag (or thinly shredded cabbage)
- 1 can (8 oz.) sliced water chestnuts, drained, and finely minced
- ½ cup thinly sliced green onions
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon sriracha hot chili sauce, or to taste
- ⅓ cup roughly chopped fresh cilantro
Dipping Sauce (optional)
- 4 tablespoons reduced sodium soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon honey
- 1 to 2 teaspoons finely minced ginger root
To Serve
- 1 to 2 heads Bibb, butter, Romaine, or iceberg lettuce (rinsed and dried)
- chopped peanuts or crispy wonton strips for topping, optional
Instructions
- Heat a large skillet to medium-high heat. Add oil, garlic and ginger. Sauté for about 30 seconds, and then add ground chicken, chopped mushrooms, and kosher salt. Cook, breaking up chicken as it cooks, about 5 minutes or until chicken is cooked through.1 teaspoon oil, 2 cloves garlic, minced, 1 tablespoon minced ginger root, 1 lb. ground chicken breast, 8 oz. mushrooms, finely chopped, ½ teaspoon kosher salt
- Add coleslaw mix (or shredded cabbage), water chestnuts, and green onions. Cook for about 2 minutes, until cabbage just starts to wilt. Drain any excess liquid from the pan.4 cups coleslaw mix, about an 8 oz. bag, 1 can (8 oz.) sliced water chestnuts, drained, and finely minced, ½ cup thinly sliced green onions
- Add soy sauce, rice wine vinegar, sesame oil, and sriracha, to taste. Cook and stir until chicken and vegetables are coated with the sauce and heated through. Remove from heat and stir in cilantro.¼ cup reduced sodium soy sauce, 2 tablespoons rice wine vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon sriracha hot chili sauce, or to taste, ⅓ cup roughly chopped fresh cilantro
- To prepare optional dipping sauce, combine soy sauce, rice vinegar, water, honey, and ginger; whisk to combine.4 tablespoons reduced sodium soy sauce, 4 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon honey, 1 to 2 teaspoons finely minced ginger root
- To serve, carefully separate lettuce leaves. Place a spoonful of chicken mixture in each leaf. Serve lettuce wraps with sauce and chopped peanuts or crispy wonton strips, if desired.1 to 2 heads Bibb, butter, Romaine, or iceberg lettuce
Video
Notes
- Yield: This recipe makes approx. 5 cups of filling which is plenty of filling for about 16 lettuce wraps, depending on how much you pile into each lettuce leaf. How many servings this recipe makes depends on whether you're serving the wraps as a main course or appetizer.
- Make ahead: Prepare the filling and sauce up to 3 days in advance. Refrigerate in tightly covered containers until ready to serve. Reheat the filling in a skillet on the stove or microwave it until warmed. Serve as directed.
- Serve it on rice: If desired, the filling can be served on steamed jasmine rice as a main course entrée, instead wrapping it in lettuce.
Nutrition
Serving: 2wraps | Calories: 153kcal | Carbohydrates: 13g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 811mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 819IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 2mg
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