Chicken Lettuce Wraps
Moist chicken, aromatic vegetables, and crunchy water chestnuts, shimmering in a robust, sweet and sour glaze. Nestled into soft lettuce leaves and eaten by hand, these chicken lettuce wraps are one of mealtime’s greatest pleasures.
About the chicken
This recipe calls for ground chicken, which is typically 92% to 97% lean. That means this wholesome dish contains very little fat from your protein source. You can also use finely diced chicken breasts, tenders, or thighs. If you want to substitute a different protein, try ground or diced lean pork, beef, turkey, or tofu.
About the vegetables
I chose carrots for sweetness, since they partner perfectly with the salty elements in the sauce (soy sauce, hoisin sauce). I also added onion, green bell pepper, and water chestnuts for taste, texture, and crunch. Adding vegetables also helps stretch the filling to serve more people. Feel free to add/replace vegetables. For example, shiitake mushrooms are found in many versions of the dish, and jicama is often used in place of water chestnuts.
About the soy sauce
You may substitute coconut aminos for the soy sauce if that’s your preference. If you’re avoiding gluten, use tamari sauce. Same with the hoisin sauce; use gluten-free if you want.
About the peanut butter
Use creamy or chunky. If you have a peanut allergy, use any nut or seed butter you prefer.
About the lettuce
Choose sturdy lettuce leaves with thick-ish ribs. Great choices include bibb, Boston, iceberg, and little gem. The leaves should be deep enough to hold the filling (like a cup) and hardy enough to be picked up and eaten like a wrap.
Storing leftovers
Separate the lettuce leaves and filling and store them separately. Store the filling in an airtight container in the refrigerator for up to 3 days. Store the lettuce in a zip-top bag in the refrigerator for up to 3 days, preferably in your produce drawer.
Chicken Lettuce Wraps
Ingredients
- 3 tablespoons soy sauce, or tamari sauce for a gluten-free option
- 3 tablespoons hoisin sauce, regular or gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar, regular or seasoned
- 1 tablespoon peanut butter, creamy or chunky
- 1 tablespoon honey
- 2 teaspoons sweet chili sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 tablespoon peanut oil, or oil of choice
- 1 pound ground chicken
- 1/3 cup minced white onion
- 1 green bell pepper, seeded and diced
- 8- ounce can water chestnuts, drained and chopped
- Salt and freshly ground black pepper
For Serving
- Lettuce leaves, such as bibb, Boston, iceberg, or little gem, rinsed and patted dry
- 1/4 cup dry roasted peanuts, chopped
Equipment
Instructions
- In a medium bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, chili sauce, garlic powder, and ginger. If your peanut butter is firm and not blending, microwave the mixture for 30 seconds and whisk until the mixture is smooth and well blended. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, breaking up the meat as it cooks. Add the onion, bell pepper, and water chestnuts and cook for 3 to 5 minutes, until the vegetables soften.
- Add the sauce and bring to a simmer. Reduce the heat to low and simmer for 3 to 5 minutes, until the sauce thickens and reduces. Season to taste with salt and black pepper.
- Spoon the chicken mixture into the lettuce leaves and top with the peanuts.