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Quick and simple Asian Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce.

Asian Lettuce Wraps

A few of you most likely know the way much I like using lettuce leaves as a wrap for every thing from Turkey Taco Lettuce Wraps and Buffalo Chicken Lettuce Wraps to BLT Lettuce Wraps and Thai Chicken Peanut Lettuce Tacos. They immediately make the dish low in carbs and calories and don’t interfere with the flavors of the filling. This Asian Lettuce Wrap recipe isn’t any exception. Inspired by the restaurant, PF Chang and so delicious, I can’t wait so that you can try them!

This healthy chicken lettuce wrap recipe was barely adapted from my friend Bee’s (of Rasa Malaysia) first cookbook, Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao. Her book is stuffed with her favorite Chinese dishes with fast and easy recipes. Whether you’re celebrating the Chinese Latest 12 months, watching a football game, or simply having some friends over, I highly recommend making copycat recipe. If you must make this quicker, you’ll be able to buy ground chicken and use it instead. This makes 6 wraps as an appetizer, to make it a meal, I’d double the recipe to serve 4.

What lettuce is best for lettuce wraps?

I even have a couple of favorite lettuce options for lettuce wraps. Each leaf must be deep enough to carry the filling, without wilting when adding warm food. One of the best lettuce for lettuce wraps are sturdy head lettuces reminiscent of iceberg, bibb, Boston, endive and little gem.

Asian Lettuce Wraps Ingredients

• Boneless, Skinless Chicken Thighs: I made my very own ground chicken by putting it in a food processor. Nonetheless, you’ll be able to buy packaged ground chicken to save lots of time.
• Water Chestnuts for crunch but swap them with chopped celery when you prefer.
• Dried Shiitake Mushrooms: Should you can’t find dried mushrooms, fresh, chopped shiitake or cremini mushrooms will work.
• Marinade: Reduced-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine or sherry, sugar, white pepper
• Garlic: Finely chop two cloves of garlic.
• Lettuce: Iceberg, bibb, Boston, endive and little gem
• Scallions or green onion: Garnish the wraps with diced scallions.
• Spicy Hoisin Dipping Sauce: Hoisin sauce, chili sauce (like sriracha), warm water

The right way to Make Asian Lettuce Wraps

1. Mushrooms: Place the mushrooms in hot water for a couple of minutes to melt, remove the stems, and finely chop.
2. Make the sauce/marinade by combining all of the ingredients from the soy sauces to pepper.
3. Marinade the chicken, mushrooms, and water chestnuts for quarter-hour.
4. Mix the spicy hoisin dipping sauce ingredients in a small bowl and put aside.
5. Sauté: Heat the sesame oil in a wok or large skillet over medium-high heat. Cook the garlic for 10 seconds, after which add the chicken mixture. Stir fry for 4 to 5 minutes.
6. Serve: Spoon 1 / 4 cup of chicken into each lettuce leaf, and top with scallions and dipping sauce.

What to Serve with Asian Lettuce Wraps

Variations:

• Meat: Swap ground chicken for lean ground turkey, ground pork or ground beef.
• Vegetarian Lettuce Wraps: Substitute tofu crumbles or chopped portobello mushrooms for chicken.
• Mushrooms: The mushroom flavor is subtle, but when you’re not a fan, omit them and use red peppers or yellow bell peppers.
• Soy Sauce: These Asian lettuce wraps use two various kinds of soy sauce. Dark soy sauce is thicker, sweeter, and darker than the regular kind, but when you don’t have it, substitute more soy sauce or oyster or hoisin sauce. You may also use tamari or coconut aminos for gluten-free alternatives to low sodium soy sauce.
• Oyster Sauce: Sub oyster sauce with fish sauce or hoisin.
• Garlic: Swap it for fresh grated ginger, or use each.
• Pepper: Freshly ground black pepper will work rather than white pepper.
• Nuts: Top your wraps with chopped cashews or peanuts for extra crunch.
• Mild Dipping Sauce: Omit the sriracha.

More lettuce wrap recipes:

Asian Chicken Lettuce Wraps

3

102 Cals
8.5 Protein
9.5 Carbs
3 Fats

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

These quick and simple authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken, shiitake mushrooms and water chestnuts with a spicy hoisin dipping sauce.

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped advantageous
• 1/4 cup dried shiitake mushrooms, Should you can’t find dried, fresh, chopped shiitake mushrooms will work
• 1 tbsp reduced sodium soy sauce
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1/2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to interrupt)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

• Place mushrooms in hot water to melt a couple of minutes. Remove stems and chop advantageous.

• Mix soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.

• Mix ground chicken (I put the chicken within the food processor), softened mushrooms and water chestnuts right into a bowl. Pour over chicken; toss. Let marinate for quarter-hour.

• Mix Spicy Hoisin Dipping Sauce ingredients in one other bowl. Put aside.

• Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up because it cooks, about 4-5 minutes.

• To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon slightly Spicy Hoisin Dipping Sauce onto every one.

If you must make this quicker, you’ll be able to buy ground chicken and use it instead. This makes 6 wraps as an appetizer, to make it a meal, I’d double the recipe to serve 4.

Serving: 1lettuce wrap, Calories: 102kcal, Carbohydrates: 9.5g, Protein: 8.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 32mg, Sodium: 344mg, Fiber: 1g, Sugar: 4.5g

WW Points Plus: 3

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