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Asian-Inspired Chicken Lettuce Wraps

Asian-Inspired Chicken Lettuce Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
320
Chef's Note

For the best texture, make sure to chop all vegetables finely and uniformly. If preparing ahead, store the filling and toppings separately from the lettuce leaves to prevent wilting. For extra crunch, try adding a tablespoon of water chestnut powder to the sauce.

Tags
asian
chicken
lettuce wraps
quick
low-carb
high-protein
gluten-free
weekday
lunch
Ingredients

  • 1 pound ground chicken

  • 2 tablespoons sesame oil

  • 3 cloves, minced garlic

  • 1 tablespoon, grated fresh ginger

  • 4 ounces, finely chopped shiitake mushrooms

  • 1 can (8 oz), drained and diced water chestnuts

  • 4 thinly sliced green onions

  • 1 medium, finely diced carrot

  • 3 tablespoons hoisin sauce

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon (optional) sriracha sauce

  • 1 head, leaves separated butter lettuce leaves

  • 1 cup bean sprouts

  • 1/4 cup, chopped fresh cilantro

  • 1/4 cup, chopped roasted peanuts

Instructions
  • 1

    Wash and dry the butter lettuce leaves. Set aside on a plate covered with a damp paper towel to keep fresh.

  • 2

    In a small bowl, mix together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sriracha (if using). Set aside.

  • 3

    Heat a large skillet or wok over medium-high heat. Add 2 tablespoons sesame oil.

  • 4

    Add 3 minced garlic cloves and 1 tablespoon grated ginger to the hot oil. Stir-fry for 30 seconds until fragrant.

  • 5

    Add 1 pound ground chicken to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5 minutes.

  • 6

    Add the 4 ounces chopped shiitake mushrooms and cook for 2 minutes until they start to soften.

  • 7

    Add 1 diced carrot and cook for another 2 minutes.

  • 8

    Stir in the diced water chestnuts and half of the sliced green onions. Cook for 1 minute.

  • 9

    Pour the sauce mixture over the chicken mixture and stir to combine. Cook for 2 minutes until everything is well coated and heated through.

  • 10

    Remove from heat and stir in half of the chopped cilantro.

  • 11

    To serve, spoon the chicken mixture into individual lettuce leaves. Top with bean sprouts, remaining green onions, cilantro, and chopped peanuts.

Nutrition Information (per serving)
320
Calories
24g
Protein
15g
Carbs
18g
Fat
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