Chicken Lettuce Wraps

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Things are about to get tasty with these Asian inspired chicken lettuce wraps. Simple to make in one pan, they are full of fresh and spicy flavors and make for a delicious appetizer or low carb main.

Prep Time10

Cook Time20

Total Time30

Calories: 271

Course: Appetizer, Main Course

Servings: servings

Author: Neli Howard

Ingredients

Sauce

3 tablespoons hoisin sauce
2 Tablespoon rice wine vinegar
2 tablespoons low sodium soy sauce coconut aminos for GF
2 teaspoons Sriracha sauce optional
1 teaspoon sesame oil

Chicken Filling

1 Tablespoon sesame oil or peanut oil
½ yellow onion minced
3 cloves minced garlic
1 Tablespoon ginger paste/fresh ginger
1 lb ground chicken
½ cup diced water chestnuts
1 cup red bell pepper diced
¼ cup chopped green onion more for topping
butter lettuce leaves washed and dried
Sriracha & green onion for topping

Instructions

Make the sauce by combining and stirring all ingredients in a bowl. Set aside.
In a large saucepan, heat sesame oil. Add onion and sauté until mostly cooked.
Add in garlic and ginger for one minute, then add in ground chicken.
Allow chicken to cook almost all the way through.
Add in the prepared sauce to the chicken and reduce heat to let simmer.
Stir in diced red bell pepper, water chestnuts & green onions. Simmer and allow the sauce to thicken. Once thickened, remove from heat.
Add about 1/3 cup chicken mixture to each butter leaf and add toppings.
Store the remainder in the fridge for up to five days.

Video

Notes

This ground chicken is great in lettuce wraps, but you can easily serve it over rice for a fuller meal if you prefer.
To make these chicken lettuce wraps gluten-free, use coconut aminos or tamari in place of the soy sauce.
The sriracha is optional. If you are sensitive to spicy foods you can omit it. If you like things spicy, you can add some extra sriracha to top the wraps.

Nutrition

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