Chicken Lettuce Cups
User Reviews
4.9
Chicken Lettuce Cups
Description
This recipe combines ground chicken with a mix of diced onion, water chestnuts, mushrooms, carrots, and red pepper, adding texture and mild sweetness. Ginger and garlic bring aromatic depth. After cooking these ingredients, a sauce made from creamy peanut butter, rice vinegar, soy sauce, sriracha, toasted sesame oil, and fresh grated ginger is incorporated to coat the meat and vegetables. The resulting filling is served scooped into bibb or butter lettuce leaves, which provide a refreshing crispness and an easy-to-handle vessel. Garnished with crushed peanuts and green onions, the wraps deliver a contrast of crunchy, creamy, spicy, and fresh elements that work well for casual meals or appetizers.
Storage instructions advise keeping leftovers separate (chicken mixture and lettuce) to maintain freshness, with a recommended refrigeration time of 3-4 days. The sauce can be prepared ahead and stored refrigerated. Vegetables can be pre-chopped to save time during assembly. Substitutions for the ground chicken include ground turkey, beef, or diced chicken breast. Soy sauce can be replaced by tamari or liquid aminos for those with soy allergies. Nut allergies can be accommodated by substituting peanut butter with other nut or seed butters.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pound ground chicken
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 onion diced
- 1 ounce water chestnuts diced and drained, canned
- 4 ounces mushrooms diced
- 2 carrot diced
- ¼ red pepper diced
- 1 teaspoon ginger minced, fresh
- 2 cloves garlic minced, cloves
Sauce
- 3 tablespoons peanut butter creamy
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon sesame oil toasted
- 1 teaspoon ginger grated, fresh
For serving
- 1 head bibb lettuce or butter lettuce, leaves
- 2 green onions thinly sliced
- peanuts crushed
Instructions
- Heat olive oil in a saucepan over medium high heat. Add the chicken, season with salt and pepper, and cook until no longer pink, 5-8 minutes.
- Add the onions, water chestnuts, mushrooms, carrots and peppers and continue cooking until the vegetables soften, 5 more minutes. Add the ginger and garlic and cook until fragrant, 1 more minute.
- In a small bowl whisk together the ingredients for the sauce.
- Lower the heat to low and transfer the sauce to the skillet, and cook for an additional 2-3 minutes to make sure the chicken mixture is well coated with the sauce.
- To serve, scoop the chicken mixture onto the lettuce. Add peanuts and green onions, if desired.
Notes
- Store leftover chicken mixture and lettuce separately in airtight containers for up to 3-4 days in the refrigerator.
- Prepare the sauce ahead and refrigerate to streamline assembly.
- Pre-chop vegetables to save preparation time when ready to cook.
- Ground chicken can be substituted with ground turkey, beef, or diced chicken breasts as desired.
- For soy allergy alternatives, use tamari or liquid aminos without noticeable flavor loss.
- Substitute peanut butter with another nut or seed butter if allergic to peanuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 990mg | 41% |
| Potassium | 1287mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5491IU | 110% |
| Vitamin C | 17mg | 19% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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