Chicken Lettuce Wraps

5 from 4 votes

This quick and easy Asian Chicken Lettuce Wraps are perfect dinner and meal prep. The filling is made with ground chicken, veggies, and aromatics, and tossed with a sweet and savory umami packed sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 386kcal

Author: Tania

Ingredients

1 pound ground chicken
Vegetable oil for pan
½ cup small-diced carrots about ¼ inch cubes
1 cup shitake mushrooms, diced
½ teaspoon minced ginger plus more to taste
3 cloves minced garlic minced
2 scallions, sliced white and green parts separated
3 to 4 tablespoons water
8 leaves bibb lettuce see notes

For the sauce:

⅓ cup hoisin sauce
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Instructions

Make the sauce: In a bowl, whisk all the sauce ingredients until evenly combined. Set aside.
Heat a few drizzles of oil in a large skillet. Add the ground chicken and cook until browned and cooked through about 5 minutes, breaking it apart with a wooden spoon. Drain excess moisture from the pan if needed. Tip: I use paper towel to soak the extra moisture.
Push the cooked chicken to the side of the skillet, then add more oil and cook the diced carrots for 3 minutes until crisp tender. Then, add the diced mushrooms and cook for another 2 minutes.
Next, stir in the minced ginger, garlic, and sliced scallions (white parts only), and sauté for another 1 to 2 minutes until fragrant.
Add the prepared sauce and stir to coat. Then, stir in some water to taste to adjust the consistency of the sauce and balance out the flavors. Simmer for another 1-2 minutes, stirring occasionally to allow the flavors to come together.
Garnish with sliced green onions (green parts only). Serve on lettuce wraps. Enjoy!

Notes

Lettuce: Boston or bibb lettuce are great choices. Another common one is iceberg lettuce. Romaine (smaller leaves) can also be used for a crunchier bite.
Meal prep: Prepare the filling ahead of time and store it in the fridge. Pack the lettuce separately. When ready to serve, simply reheat the filling and then assemble with fresh lettuce.
Prep ahead: Dice the vegetables and aromatics, and prepare the sauce in advance. Refrigerate in airtight containers for up to 2 days. Then, cook as directed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat or in the microwave before serving.

Substitutions and variations:

Chicken: Ground turkey or pork. As an alternative, use small-diced chicken thighs.
Add extra veggies like bamboo shoots, bell peppers, or zucchini.
To add some heat, use a drizzle of sriracha.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition