Savory Chicken Lettuce Wraps are large lettuce leaves filled with a flavorful mix of ground chicken and vegetables, cooked in a delicious sauce. Pair these wraps with Parmesan Zucchini Corn for a light meal, or serve them as an appetizer at your next event!
These Savory Chicken Lettuce Wraps are quick and easy to prepare, whether you’re planning ahead for lunches or need an appetizer to share. You can prep both the lettuce and chicken mixture a few days in advance, or serve them hot and fresh from the skillet. This flexible meal is perfect when you’re in the mood for something light yet delicious!
Recipe for Savory Chicken Lettuce Wraps
This recipe consists of three main components: the chicken mixture, the sauce, and the toppings. For the sauce, you will use half while cooking the chicken mixture. The other half is reserved for drizzling over the wraps along with other optional toppings.
*If you don’t have Hoisin sauce, you can make your own by whisking together the following ingredients:
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons creamy peanut butter (30 ml)
- 1 tablespoon brown sugar (15 g)
- 2 teaspoons rice wine vinegar (10 ml)
- 2 teaspoons sesame oil (10 ml)
- 1 teaspoon hot sauce (to taste) (5 ml)
- 1 clove minced garlic
- 1/8 teaspoon ground black pepper (a pinch)
Preparing Savory Chicken Lettuce Wraps
Regardless of whether you’re making these ahead of time or to eat immediately, start by separating and cleaning the lettuce leaves. After removing the leaves from the head of lettuce, rinse and dry them with a paper towel or use a salad spinner. Store the leaves in the refrigerator until you’re ready to use them. If you’re prepping lunches, now is a good time to portion out the leaves.
Making the Chicken Mixture
To create the savory chicken filling, heat oil over medium heat in a large skillet. Add the ground chicken and season with salt and pepper. Cook until the chicken is no longer pink, with an internal temperature of 165°F (74°C). Add the mushrooms and onions, cooking for about 5-6 minutes until soft. Then, add the water chestnuts, ginger, and garlic, and cook for another minute.
Creating the Sauce
In a medium bowl, mix hoisin sauce, soy sauce, rice vinegar, and sesame oil. Whisk until well combined. Reserve 1/2 cup (120 ml) of the sauce for drizzling over the wraps. Pour the remaining sauce over the chicken mixture, cover the skillet, and cook on low for about 5 minutes. Fill each lettuce leaf with about 1/4 cup (60 ml) of the chicken mixture, drizzle with the reserved sauce, and add sesame seeds and green onion for garnish. And that’s a wrap!
Storing the Chicken Mixture
If you’re meal prepping, the chicken mixture can last up to two days in the refrigerator. After cooking, let it cool and store it in a covered container. If you’re preparing lunches, portion out the mixture into individual containers.
To reheat, use the microwave in one-minute intervals until warm or heat the chicken in a covered skillet over medium-low heat. Drizzle with extra sauce for added flavor. Keep the sauce in an airtight container in the refrigerator, labeled and dated.
Ingredients
- 1 head butter lettuce, separated into leaves, rinsed, and dried
Chicken Mixture
- 1 tablespoon olive oil (15 ml)
- 1 pound ground chicken (450 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon pepper (2.5 g)
- 6 ounces button mushrooms, stems removed and finely diced (170 g)
- 1 small white onion, finely diced
- 8-ounce can of water chestnuts, drained and finely diced (230 g)
- 1/2 teaspoon minced ginger (2.5 g)
- 2 cloves minced garlic
Sauce
- 1/2 cup hoisin sauce (120 ml)
- 4 tablespoons soy sauce (60 ml)
- 4 tablespoons rice vinegar (60 ml)
- 4 teaspoons sesame oil (20 ml)
Toppings
- 1 teaspoon sesame seeds (5 g)
- 2 shoots green onions, diced
Instructions
- Separate, rinse, and dry the leaves of the butter lettuce. Alternatively, wash the lettuce in a salad spinner and set aside.
Chicken Mixture
- Heat oil over medium heat in a large skillet. Add chicken, season it with salt and pepper, and cook until no longer pink.
- Add the mushrooms and onions, and cook until soft (about 5-6 minutes).
- Add the water chestnuts, ginger, and garlic, and cook for 1 more minute.
Sauce
- In a medium bowl, combine hoisin sauce, soy sauce, rice vinegar, and sesame oil. Whisk to combine evenly. Reserve 1/2 cup (120 ml) of the sauce and set aside to use as a condiment for your wrap. Pour the remaining sauce over the chicken mixture and cover, cooking on low for another 5 minutes.
- Fill each lettuce leaf with 1/4 cup (60 ml) of the chicken mixture. Top with the reserved sauce, sesame seeds, and green onion.
