ASIAN CHICKEN LETTUCE WRAPS
Fresh, healthy lettuce wrapsfilled with savory ground chicken, crunchy water chestnuts, and Asian-inspiredsauce. Better than PF Chang's! Low-carb, keto-friendly, ready in 20 minutes.
Ingredients
For the Chicken Filling:
- 1 lb ground chicken or ground turkey
- 2 tablespoons sesame oil or vegetable oil
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- 1 can 8 oz water chestnuts, drained and finely chopped
- 1 cup mushrooms finely diced (shiitake or button)
- ½ cup carrots finely diced
- 3 green onions thinly sliced (white and green parts separated)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce optional
- 1 teaspoon sesame oil for finishing
- Salt and pepper to taste
For Serving:
- 1 head butter lettuce or iceberg lettuce leaves separated
- Crispy wonton strips or chow mein noodles
- Extra green onions sliced
- Sesame seeds
- Lime wedges
- Extra sriracha or chili oil for heat lovers
Instructions
- . Prep lettuce: separate leaves, wash, dry completely. Refrigerate.
- Heat sesame oil. Add ginger & garlic, cook 30-45 sec until fragrant.
- Add chicken, cook 5-6 min, breaking up, until browned and cooked through.
- Add water chestnuts, mushrooms, carrots, white parts of green onions. Cook 3-4 min.
- Add hoisin, soy sauce, vinegar, sriracha. Mix well, cook 1-2 min.
- Remove from heat. Drizzle finishing sesame oil. Add green parts of onions.
- Serve hot filling with cold lettuce. Assemble: 2-3 tbsp filling per leaf, add toppings!
Notes
- Lettuce: Butter lettuce is best! Iceberg works too. Keep cold until serving.
- Storage: Store filling and lettuce separately. Filling lasts 4-5 days, freezes 3 months.
- Variations: Use turkey, shrimp, tofu, or beef. Try Thai, Korean, or teriyaki flavors!
- Pro Tip: Use FRESH ginger & garlic. Don't overfill wraps. Add crispy wontons for crunch!