Chicken Lettuce Wraps
Savory, saucy chicken tucked into crisp lettuce leaves, perfect for fuss-free meals, light lunches, or casual entertaining.
Ingredients
Main Ingredients
- 1 lb ground chicken (lean or 85/15)
- 1 cup water chestnuts, chopped substitute diced jicama if needed
- 1 tbsp olive oil (or neutral oil)
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce check for gluten-free labeling if needed
- 2 tbsp soy sauce use low-sodium if preferred
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup green onions, chopped reserve some for garnish
- 1 head lettuce (iceberg or butter lettuce) for wrapping
Instructions
Preparation
- Wash and separate lettuce leaves. Chop water chestnuts and green onions. Mince garlic.
Cooking
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat.
- Add minced garlic and sauté about 30–60 seconds, until fragrant but not browned.
- Add ground chicken. Break it up with a spatula and cook until fully browned and no longer pink, about 5–7 minutes.
- Stir in chopped water chestnuts. Mix well so the chestnuts warm and retain crunch.
- Add hoisin sauce, soy sauce, rice vinegar, and sesame oil. Stir to combine and let simmer 3–4 minutes until heated through and slightly thickened.
- Remove from heat and stir in chopped green onions. Adjust seasoning as necessary.
- Spoon warm chicken into individual lettuce leaves. Top with extra green onions and serve immediately.
Notes
For gluten-free, use tamari instead of soy sauce. Store cooked chicken for up to 3–4 days; keep lettuce leaves separate. For freezing, cool filling and freeze it for 2–3 months. Reheat to 165°F before serving.