Asian Chicken Lettuce Wraps

Dinner in under 30 minutes! These Asian Chicken Lettuce Wraps are your solution for an easy chicken dinner that packs a punch of flavor.

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Do you ever feel like your life is so crazy that you are losing your mind left and right? I honestly feel like the older I get, the more balls there are in the air, and it’s only a matter of time before I realize that I’ve forgotten to juggle 2 or 3 of them.

Because my life is so crazy, I am always on the lookout for easy and fast dinners. I feel like a broken record lately, actually, because I feel like all I talk about is my obsession with quick and easy dinners. But I think you all love them too – at least I hope so, because I’m back with another one today!

I am one that believes that you can never go wrong with chicken lettuce wraps. I’ve made a few versions in the past, but I love this one because of its simplicity. And the fact that the sauce is made from hoisin sauce.

Under 10 ingredients, and it was done in under 30 minutes – you can’t beat it!

How to Make Asian Chicken Lettuce Wraps

One of my favorite things about this chicken lettuce wraps recipe is how easy and fast it is!!

1. Start by combining the water, hoisin sauce and soy sauce. That way it will be ready to go when you need it.
2. Heat half of the vegetable oil in a large skillet and then add the ground chicken. Break the chicken up as it begins to cook.
3. Reduce the heat and add the remaining oil and the carrots. Cook for a couple minutes, then stir in the garlic and the green onion whites.
4. Add in the hoisin mixture that you mixed together earlier. Cook until the sauce thickens, another 1-2 minutes.
5. Serve the chicken mixture in lettuce leaves, then top with the green onion green parts.

What Kind of Lettuce to Use for Lettuce Wraps

I have made my fair share of lettuce wraps before, and I feel like I’ve tried every kind of lettuce. There are a few choices you have:

• Iceberg Lettuce: If you’ve ever been to PF Chang’s, their lettuce wraps come out with iceberg lettuce. I love the crispness of iceberg, but I have the hardest time actually taking the leaves apart without completely destroying them. That is why iceberg is not my favorite.
• Butter Lettuce: You can often find butter lettuce at your local grocery stores. It’s leaves are perfect for lettuce wraps! They really are the perfect size and they are always easy to take apart. The biggest problem, though, is that butter lettuce is usually quite pricey. And you don’t get very many leaves. So I rarely get butter lettuce, even though it works so nicely.
• Romaine Hearts: My favorite lettuce to use for lettuce wraps are Romaine hearts. They are crisp, like the iceberg, and are easy to take apart into individual leaves. You do get more of a longer “taco” then an “wrap”, but I’m ok with that!

More lettuce wrap recipes

Hawaiian Chicken Salad Lettuce Wraps
Southwestern Lettuce Wrap Recipe
Chicken Stir-Fry Wraps
Chicken Soong in Lettuce Wraps

Tools Used to Make these Asian Chicken Lettuce Wraps

All you really need for this recipe is a large skillet. I always love my cast iron skillet, or you can use a 12-inch nonstick skillet as well.

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Asian Chicken Lettuce Wraps

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• Author: Deborah
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

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Description

Dinner in under 30 minutes! These Asian Chicken Lettuce Wraps are your solution for an easy chicken dinner that packs a punch of flavor.

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Scale 1x2x3x

Ingredients

• 1/3 cup water
• 1/4 cup hoisin sauce
• 1 tablespoon low sodium soy sauce
• 2 tablespoons vegetable oil
• 1 lb ground chicken
• 1 large carrot, peeled and finely diced
• 3 cloves garlic, minced
• 4 green onions, whites and greens, chopped
• 1 large head of lettuce, leaves separated

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Instructions

1. In a small bowl, combine the water, hoisin, and soy sauce.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and the chicken and cook, breaking up the chicken as it cooks, until browned, about 5 minutes.
3. Reduce the heat to medium and add the carrot and the remaining 1 tablespoon of vegetable oil. Cook for 2 minutes, then add the garlic and the green onion whites and cook an additional minute. Stir in the hoisin mixture and continue to cook until the sauce thickens, another 1-2 minutes.
4. To serve, place some of the mixture in a lettuce leaf and top with some of the green onion greens.

Recipe Notes:

recipe source: Every Day with Rachael Ray January/February 2014

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Calories: 298
• Sugar: 5 g
• Sodium: 545 mg
• Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 86 mg

Keywords: chicken lettuce wraps