Description
These Chicken Lettuce Wraps are my go-to when I’m craving something light yet incredibly delicious.
Ingredients
Scale
For the Chicken Filling:
- 1 lb ground chicken (or finely chopped chicken breast)
- 1 tablespoon sesame oil
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup water chestnuts, finely diced
- 2 green onions, sliced
- ¼ teaspoon red pepper flakes (optional, for heat)
For the Sauce:
- 3 tablespoons soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or brown sugar)
- 1 teaspoon Sriracha (optional, for spice)
For Serving:
- 1 head butter lettuce or romaine leaves, washed and separated
- ¼ cup shredded carrots
- 2 tablespoons chopped peanuts or cashews (optional, for crunch)
Instructions
Step 1: Cook the Chicken
- Heat sesame oil in a large skillet over medium-high heat.
- Add onions and sauté until softened, about 2 minutes.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add ground chicken, breaking it apart with a spatula. Cook until browned and fully cooked (about 5 minutes).
Step 2: Add the Flavor
- Stir in water chestnuts, green onions, and red pepper flakes (if using).
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and Sriracha.
- Pour the sauce over the chicken mixture, stir well, and let it simmer for 2-3 minutes to absorb all the flavors.
Step 3: Assemble & Serve
- Spoon the chicken filling into individual lettuce leaves.
- Top with shredded carrots and chopped nuts for extra crunch.
- Serve immediately and enjoy!