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asian chicken lettuce wraps

Savory Asian Chicken Lettuce Wraps for a Guilt-Free Feast

These Asian chicken lettuce wraps are a delightful, healthy alternative to takeout, perfect for a light dinner or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Course appetizers
Cuisine Asian
Servings 4 wraps
Calories 250 kcal

Equipment

  • wok
  • medium bowl
  • - Large bowl

Ingredients
  

For the Filling

  • 1 lb Ground Chicken Thighs can swap for ground turkey
  • 1 cup Water Chestnuts canned or freshly chopped
  • 1/2 cup Dried Shiitake Mushrooms can use fresh shiitake or button mushrooms
  • 2 tbsp Reduced Sodium Soy Sauce substitute with tamari for gluten-free
  • 1 tbsp Dark Soy Sauce optional
  • 1 tbsp Oyster Sauce can substitute with a vegan alternative
  • 2 tbsp Sesame Oil use light sesame oil for a milder taste
  • 2 tbsp Rice Wine or Dry Sherry replace with white wine or omit
  • 1 tsp Sugar or a preferred sweetener
  • 1/4 tsp White Pepper can use black pepper
  • 2 cloves Garlic minced

For the Wraps

  • 8-10 leaves Iceberg Lettuce Leaves butter lettuce is a good substitute
  • 2 stalks Scallions or green onions

For the Dipping Sauce

  • 1/4 cup Hoisin Sauce or homemade
  • 1-2 tbsp Chili Sauce (Sriracha) adjust for spice preference
  • 1-2 tbsp Warm Water to thin the dipping sauce if desired

Instructions
 

Preparation

  • Soak the dried shiitake mushrooms in hot water until they soften, about 20 minutes. Remove stems and chop finely.
  • In a medium bowl, combine reduced sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine, sugar, and white pepper. Stir until well blended.
  • In a larger bowl, mix the ground chicken, chopped mushrooms, and water chestnuts. Pour the sauce mixture over and toss everything together. Marinate for 15 minutes.
  • In another bowl, whisk together hoisin sauce, chili sauce, and warm water to make the dipping sauce.

Cooking

  • Heat remaining sesame oil in a wok over medium-high heat. Add minced garlic and cook until golden, about 10 seconds.
  • Add marinated chicken filling and stir-fry for 4-5 minutes until fully cooked.
  • To serve, take an iceberg lettuce leaf, spoon the chicken mixture onto it, garnish with chopped scallions, and drizzle with hoisin dipping sauce.

Notes

Add chopped peanuts on top for added crunch. Marinate the filling up to an hour in advance for deeper flavors.
Keyword asian chicken lettuce wraps, dairy free, gluten-free, healthy wraps, low carb wraps, quick dinner