Chicken Lettuce Wraps
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Lettuce Wraps
Description
This recipe starts by whisking a sauce from tamari soy sauce, almond butter, blackstrap molasses, white wine vinegar, and toasted sesame oil for a balanced mix of savory, sweet, and tangy flavors. Ground chicken is cooked with olive oil, diced onion, garlic, and grated ginger until browned and translucent. The sauce is added to infuse the cooked chicken, followed by folding in diced water chestnuts and sliced green onions, which add moisture and crunch.
The mixture is spooned into clean butter lettuce leaves, which are sturdy yet tender and mild in flavor, providing a crisp vessel for the flavorful filling. Mung bean sprouts can be added on top for additional crispness. The result is a hand-held appetizer or light meal combining savory protein with fresh, crunchy greens.
Storage tips include keeping the cooked meat and lettuce leaves separate for refrigeration up to 3 to 4 days. The meat mixture can also be frozen for up to 3 months. Substitutions for butter lettuce include romaine or iceberg. Using tamari ensures a less salty, gluten-free soy flavor.
Ingredients
Sauce
- 5 tablespoons tamari soy sauce
- 2 tablespoons almond butter
- 1 tablespoon blackstrap molasses
- 2 teaspoons white wine vinegar
- 2 teaspoons sesame oil toasted
Lettuce Wraps
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- ½ onion diced, large
- 4 garlic minced, cloves
- 1 tablespoon ginger freshly grated
- 1 (8-ounce) can water chestnut drained and diced, whole or sliced
- 3 green onions sliced
- black pepper to taste, freshly ground
- 1 head butter lettuce leaves removed and washed
- mung bean sprouts optional
Instructions
- Make the sauce. In a mixing bowl, whisk together the soy sauce, almond butter, molasses, vinegar, and sesame oil. Set aside.
- Cook the chicken. Heat the oil in a large sauté pan on medium-high heat. Add the ground chicken and cook until browned, making sure to break up the chicken with a spatula as it cooks.
- Add the aromatics. Add the onion, garlic, and ginger to the chicken and cook for 1 to 2 minutes longer, or until the onion starts to become translucent.
- Add the sauce. Pour the sauce on top of the chicken and stir until well combined. Add the water chestnuts and green onions, then stir everything together. Season with black pepper.
- To serve. Place a large spoonful of chicken mixture onto a butter lettuce leaf. If you'd like, you can top with mung bean sprouts for added crunch.
Notes
- Store cooked ground chicken and lettuce leaves separately in the refrigerator; they will last 3 to 4 days.
- Freeze cooked chicken mixture for up to 3 months in a freezer-safe container; thaw overnight before reheating.
- Either dark or light chicken meat can be used depending on preference.
- Butter lettuce is preferred for the wraps, but romaine or iceberg lettuce leaves are acceptable alternatives.
- Use low sodium tamari soy sauce for a balanced flavor and gluten-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1339mg | 56% |
| Potassium | 1039mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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