Description
These Asian Chicken Lettuce Wraps are a flavorful and healthy meal option featuring ground chicken cooked with a savory sauce, fresh vegetables, and served in crisp bibb lettuce leaves. Perfect as a light lunch or appetizer, this recipe balances umami from soy and fish sauces with the crunch of water chestnuts and mushrooms, finished with a hint of spice.
Ingredients
Scale
Sauce
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon honey
- Pinch red pepper flakes
Main Ingredients
- 1 pound ground chicken
- 1 carrot, grated
- 1 celery rib, minced
- 5 oz shiitake mushrooms, sliced
- 8 oz can water chestnuts, drained and roughly chopped
- 2 green onions (scallions), sliced
- 1 head of bibb or butter lettuce
Instructions
- Prepare the sauce: In a bowl, combine fish sauce, soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Stir thoroughly and set aside to let the flavors meld.
- Cook the chicken: Heat a large skillet over medium-high heat and add the ground chicken. Brown and crumble the chicken, cooking for 6 to 7 minutes until no longer pink. Drain any excess liquid to avoid sogginess.
- Add vegetables and sauce: Add the prepared sauce, grated carrot, minced celery, and sliced shiitake mushrooms to the skillet with the chicken. Mix well and continue cooking for another 6 to 7 minutes, stirring occasionally to blend flavors and cook vegetables through.
- Finish with crunchy ingredients: Stir in the roughly chopped water chestnuts and sliced green onions. Cook for an additional 2 to 3 minutes to heat through but maintain some crunch. Remove from heat.
- Assemble and serve: Separate the bibb lettuce leaves, wash and dry them thoroughly. Spoon a generous amount of the chicken and vegetable mixture into the center of each leaf to form wraps. Optionally, garnish with sesame seeds and a drizzle of sriracha for extra flavor and heat.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a drizzle of sriracha sauce.
- Shiitake mushrooms add a rich umami flavor, but button mushrooms can be substituted if unavailable.
- To make this recipe gluten-free, ensure the soy sauce used is gluten-free.
- Leftovers can be stored in an airtight container for up to 2 days; assemble fresh with lettuce to prevent sogginess.
- For added crunch and texture, garnish with toasted sesame seeds or chopped peanuts.
