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<\/p>\nQuick and easy Asian Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce.<\/span><\/p>\n <\/noscript> Asian Lettuce Wraps<\/h2>\nSome of you probably know how much I love using lettuce leaves as a wrap for everything from\u00a0Turkey Taco Lettuce Wraps\u00a0and\u00a0Buffalo Chicken Lettuce Wraps\u00a0to\u00a0BLT Lettuce Wraps and Thai Chicken Peanut Lettuce Tacos. They instantly make the dish low in carbs and calories and don\u2019t interfere with the flavors of the filling. This Asian Lettuce Wrap recipe is no exception. Inspired by the restaurant, PF Chang and so delicious, I can\u2019t wait for you to try them!<\/p>\n
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<\/noscript><\/p>\nThis healthy chicken lettuce wrap recipe was slightly adapted from my friend Bee\u2019s (of Rasa Malaysia) first cookbook,\u00a0Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao<\/em>. Her book is full of her favorite Chinese dishes with fast and simple recipes. Whether you are celebrating the Chinese New Year, watching a football game, or just having some friends over, I highly recommend making copycat recipe. If you want to make this quicker, you can buy ground chicken and use it in its place. This makes 6 wraps as an appetizer, to make it a meal, I would double the recipe to serve 4.<\/p>\nWhat lettuce is best for lettuce wraps?<\/strong><\/h2>\nI have a few favorite lettuce options for lettuce wraps. Each leaf should be deep enough to hold the filling, without wilting when adding warm food. The best lettuce for lettuce wraps are sturdy head lettuces such as iceberg, bibb, Boston, endive and little gem.<\/p>\n
Asian Lettuce Wraps Ingredients<\/strong><\/h2>\n\nBoneless, Skinless Chicken Thighs: <\/strong>I made my own ground chicken by putting it in a food processor. However, you can buy packaged ground chicken to save time.<\/li>\nWater Chestnuts <\/strong>for crunch but swap them with chopped celery if you prefer.<\/li>\nDried Shiitake Mushrooms: <\/strong>If you can\u2019t find dried mushrooms, fresh, chopped shiitake or cremini mushrooms will work.<\/li>\nMarinade:<\/strong> Reduced-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine or sherry, sugar, white pepper<\/li>\nGarlic:<\/strong> Finely chop two cloves of garlic.<\/li>\nLettuce:<\/strong> Iceberg, bibb, Boston, endive and little gem<\/li>\nScallions or green onion: <\/strong>Garnish the wraps with diced scallions.<\/li>\nSpicy Hoisin Dipping Sauce: <\/strong>Hoisin sauce, chili sauce (like sriracha), warm water<\/li>\n<\/ul>\nHow to Make Asian Lettuce Wraps<\/strong><\/h2>\n\nMushrooms:<\/strong> Place the mushrooms in hot water for a few minutes to soften, remove the stems, and finely chop.<\/li>\nMake the sauce\/marinade <\/strong>by combining all the ingredients from the soy sauces to pepper.<\/li>\nMarinade the chicken, mushrooms, and water chestnuts<\/strong> for 15 minutes.<\/li>\nMix the spicy hoisin dipping sauce <\/strong>ingredients in a small bowl and set aside.<\/li>\nSaut\u00e9: <\/strong>Heat the sesame oil in a wok or large skillet over medium-high heat. Cook the garlic for 10 seconds, and then add the chicken mixture. Stir fry for four to five minutes.<\/li>\nServe:<\/strong> Spoon a quarter cup of chicken into each lettuce leaf, and top with scallions and dipping sauce.<\/li>\n<\/ol>\nWhat to Serve with Asian Lettuce Wraps<\/strong><\/h2>\nVariations:<\/strong><\/h2>\n\nMeat:<\/strong> Swap ground chicken for lean ground turkey, ground pork or ground beef.<\/li>\nVegetarian Lettuce Wraps: <\/strong>Substitute tofu crumbles or chopped portobello mushrooms for chicken.<\/li>\nMushrooms: <\/strong>The mushroom flavor is subtle, but if you\u2019re not a fan, omit them and use red peppers or yellow bell peppers.<\/li>\nSoy Sauce: <\/strong>These Asian lettuce wraps use two different types of soy sauce. Dark soy sauce is thicker, sweeter, and darker than the regular kind, but if you don\u2019t have it, substitute more soy sauce or oyster or hoisin sauce. You can also use tamari or coconut aminos for gluten-free alternatives to low sodium soy sauce.<\/li>\nOyster Sauce: <\/strong>Sub oyster sauce with fish sauce or hoisin.<\/li>\nGarlic:<\/strong> Swap it for fresh grated ginger, or use both.<\/li>\nPepper: <\/strong>Freshly ground black pepper will work in place of white pepper.<\/li>\nNuts: <\/strong>Top your wraps with chopped cashews or peanuts for extra crunch.<\/li>\nMild Dipping Sauce: <\/strong>Omit the sriracha.<\/li>\n<\/ul>\n <\/p>\n
<\/noscript> <\/noscript> <\/noscript><\/p>\nMore lettuce wrap recipes:<\/h2>\n \u00a0<\/p>\n
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Asian Chicken Lettuce Wraps<\/h2>\n 3<\/span><\/p>\n\n102<\/span> Cals<\/span><\/span> \n8.5<\/span> Protein<\/span><\/span> \n9.5<\/span> Carbs<\/span><\/span> \n3<\/span> Fats<\/span><\/span>\n<\/p>\n