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
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Calories
322 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Chinese
Lettuce Wraps
Description
The recipe features ground chicken or turkey marinated with soy sauce, rice vinegar, and sesame oil, then stir-fried with finely chopped red bell pepper, minced fresh ginger, chopped green onions, and crunchy water chestnuts. The combination delivers moisture, heat, and a variety of textures.
The sauce binds the ingredients with a balance of soy sauce, rice vinegar, sugar, sesame oil, hoisin sauce, and a thickening touch of cornstarch. This glossy sauce coats the mixture, providing sweetness and umami that complement the marinated chicken and fresh vegetables. This skillet method concentrates flavors while maintaining vegetable crispness.
The mixture is scooped into Boston bibb or romaine lettuce leaves, adding a cooling, crisp vessel contrasting the savory filling. Sriracha can be added as a topping for spice variation. The wraps work well as an appetizer or light main dish, adaptable with different proteins or additional vegetables.
Chicken mixture can be prepared ahead and reheated before serving. It can also be frozen after sauce addition and thawed for later use. Variations include using ground turkey or tofu, and adding other vegetables as desired.
Ingredients
- 1 red bell pepper , finely chopped
- 2 green onions , chopped
- 2 teaspoons ginger root minced, fresh
- 1 cup water chestnut chopped
- 1 head Boston bibb lettuce or romaine lettuce leaves
- 1 Tablespoon olive oil
- sriracha hot sauce , for topping
For the marinade:
- 1 pound ground chicken , or turkey
- 1 Tablespoon soy sauce low-sodium
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
For the Sauce:
- 5 Tablespoons soy sauce low-sodium
- 2 Tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons sesame oil
- 2 Tablespoons hoisin sauce
- 1 teaspoon cornstarch
Instructions
For the Marinade:
- Place marinade ingredients in a bowl and mix well. Add chicken and stir to combine. Set aside.
For the sauce:
- Combine all of the sauce ingredients and mix until smooth.
- Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry 2-3 minutes.
- Push the chicken to the side of the pan and add the bell pepper, ginger, green onions, and water chestnuts. Stir fry 1-2 minutes.
- Add the sauce and cook over medium heat, stirring as needed, until thickened.
- Serve in lettuce cups, topped with sriracha hot sauce, if desired.
Notes
- Chicken mixture can be made up to two days ahead and reheated in a skillet for serving.
- After combining with sauce, the mixture freezes well for up to two months; thaw fully before reheating.
- Substitute ground turkey or tofu for the chicken if preferred.
- Additional vegetables can be included to customize the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1073mg | 45% |
| Potassium | 971mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2341IU | 47% |
| Vitamin C | 42mg | 47% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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