Lettuce Wraps
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
352 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Chinese
Lettuce Wraps
Description
The base of these Lettuce Wraps is crisp butter lettuce leaves used as edible vessels. Cooked and shredded chicken is tossed in a peanut sauce made from peanut butter, soy sauce, rice vinegar, honey, garlic, sriracha, and water, bringing a creamy and mildly spicy element. Optional sautéed mushrooms can be mixed in for earthiness. Ramen noodles, drained and without seasoning, provide a chewy texture. Fresh vegetables like shredded carrot and thinly sliced cucumbers marinated in rice wine vinegar, cilantro, sugar, and salt add brightness and acidity.
Each diner assembles their wraps by layering noodles, chicken mixture, vinegar cucumbers, carrots, and chopped peanuts on individual lettuce leaves and finishing with a drizzle of sesame ginger dressing for a tangy finish. The variety of ingredients contributes freshness, crunch, and balanced flavors, making for a customizable finger food or light meal.
Adaptations for dietary preferences are noted, including exchanging ramen noodles and soy sauce for gluten-free alternatives or substituting chicken for pork or beef. The recipe provides a practical approach for family-style meals or gatherings.
Ingredients
- 1 head butter lettuce
- 1 large carrot shredded with a peeler
- 1 cucumber see below, vinegar recipe
- 1 package ramen noodles cooked and drained-discard seasoning
- 1 1/2 pounds chicken breast boiled and shredded
- 3-4 mushrooms chopped and sautéed (optional)
- peanut sauce see below, homemade
- 1/2 cup peanuts chopped
- 1 bottle Sesame ginger dressing Newman's brand
Vinegar Cucumbers
- 1 cucumber peeled and sliced
- 2 tablespoons cilantro chopped, fresh
- 6 tablespoons rice wine vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
Homemade Peanut Sauce
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic minced
- 1/2 teaspoon sriracha hot sauce
- 1/4 cup water
Instructions
- Prepare the Peanut Sauce by mixing all the ingredients in a small saucepan over medium heat. Bring to a simmer and cook 1 to 2 minutes to thicken. Set aside and bring to room temperature.
- Cut the cucumber into thin wedges and marinate in the sauce while you prepare everything else.
- Core out the butter lettuce and pull off large leafs. Rinse and dry each leaf individually.
- Cook and shred the chicken, stir in the peanut sauce, then gently stir in the mushrooms (we sometimes marinate the chicken in some of the peanut sauce and grill and dice it instead).
- Place the noodles, shredded chicken, vinegar cucumbers, carrots, and chopped peanuts in individual bowls on the table so everyone can build their own lettuce wrap.
- To make each lettuce wrap, start with a large leaf of butter lettuce. Layer noodles, chicken, vinegar cucumbers, carrots, and chopped peanuts on the lettuce. Drizzle Newman's Sesame Ginger Dressing on top and enjoy!
- If you want a little more heat, sprinkle some extra sriracha on the top!
Notes
- Make the recipe gluten-free by replacing ramen noodles with rice noodles and using gluten-free soy sauce alternatives like tamari or coconut aminos.
- Chicken can be replaced with pork or beef for variation.
- Homemade peanut sauce and vinegar cucumber preparations enhance the wraps’ flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 1177mg | 49% |
| Potassium | 809mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2983IU | 60% |
| Vitamin C | 5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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