Bookmark
These Chicken Lettuce Wraps are my favorite quick meal for busy weeknights because they bring wonderful flavor with minimal effort. The filling is seasoned with garlic, ginger, and a touch of chili and hoisin for those classic takeout vibes, but it is even fresher, lighter, and totally customizable right from your own kitchen.
The first time I made these wraps was when I needed something quick but exciting for dinner guests and everyone loved building their own and loading on toppings. Now it is a go to recipe for family movie night.
Ingredients
- Sesame oil: for toasty flavor and true depth in the filling Choose toasted for stronger aroma but a light oil works well too
- Ground chicken: for lean tasty protein and the perfect texture Make sure to select a fresh pack with no off smell or excess moisture
- Lemongrass: brings bright citrus notes and rounds out the savoriness Look for stalks with firm tight bulbs or try a little lemon zest if you need a swap
- Shallot: gives sweetness that balances the sauces but you can use regular yellow onion if that is what you have
- Seasoned rice vinegar: for a hint of tang and sweetness Use one with simple ingredients for best taste
- Soy sauce: Low sodium or tamari will keep the salt level in check Try coconut aminos if you want gluten free
- Garlic chili sauce: adds heat and a smoky layer Use your favorite brand or sriracha if that is what you like
- Hoisin sauce: really ties everything together with that savory sweet kick Choose a good quality jar that smells rich and not overly sugary
- Green onion: for a fresh burst of bite and color Look for bright crisp stalks without droopy spots
- Cashews: for crunch and mild buttery flavor Always use roasted unsalted pieces or chop your own whole ones
- Butter lettuce: for sturdy yet soft leaves perfect for wrapping Pick heads that are unblemished and crisp to the touch
Step-by-Step Instructions
- Prep the Lettuce:
- Rinse each lettuce leaf under cold water to remove dirt and let them dry on a towel The leaves need to be dry so the wraps hold together
- Sauté Aromatics:
- Pour sesame oil into a large skillet and set it over medium heat Add diced shallots and minced garlic Cook gently for about three minutes until they are soft and fragrant taking care not to brown
- Cook Chicken:
- Add ground chicken to the skillet Break it up with a wooden spoon and stir until no longer pink This should take five to seven minutes Stir continuously for even cooking and keep the heat at medium to avoid dried out meat
- Add Flavorings:
- Sprinkle in finely chopped lemongrass and green onions Pour in the seasoned rice vinegar soy sauce hoisin sauce and garlic chili sauce Stir well to coat every bit of chicken
- Finish with Crunch:
- Toss in cashews and cook for another two minutes until nuts release their aroma At the very end sprinkle chopped cilantro over the mixture right before taking the pan off the heat
- Assemble Wraps:
- Spoon warm chicken filling into each lettuce leaf Arrange on a platter and top with extra green onion chopped nuts or a dash more sauce if desired
Bookmark
When I am out of lemongrass I use a little lemon zest and it still gives that zingy finish I love tossing in extra cilantro and watching my family laugh as we inevitably get a little messy putting these wraps together
Storage Tips
Let the filling cool completely before storing it in a tightly sealed glass container in the fridge The lettuce leaves should be kept separate and wrapped in a paper towel inside a produce bag This way everything keeps best and the leaves stay perky and crisp
Ingredient Substitutions
Ground turkey works just as well as ground chicken If you want to go vegetarian use crumbled extra firm tofu or even finely chopped mushrooms Play with an array of vegetables such as diced bell pepper mushrooms water chestnuts or snap peas for added crunch and color
Serving Suggestions
Pile up the lettuce wraps with cilantro toasted sesame seeds sliced green onions and chopped cashews or peanuts Serve them with a bowl of steamed rice or cauliflower rice on the side for a heartier meal You can also bring out dipping sauces like extra hoisin or chili sauce for people who like more punch
Bookmark
Cultural or Historical Context
Inspired by East and Southeast Asian flavors these lettuce wraps take a bit from classic restaurant favorites but they are really about balancing fresh greens with savory rich filling Lettuce filled wraps are common in many cultures and make a light yet satisfying alternative to carb heavy entrées
Frequently Asked Questions
- → Can I use a different meat instead of chicken?
Absolutely! Ground turkey, pork, or beef all work well. Just drain excess fat if using a fattier cut, and adjust cooking time as needed.
- → Which lettuce works best for wraps?
Butter lettuce, bibb lettuce, and romaine hearts are great options. They’re sturdy enough to hold filling and are tender for easy folding.
- → How can I add more vegetables?
Mix in finely chopped carrots, mushrooms, bell pepper, corn, broccoli, or water chestnuts. Keep pieces small to cook evenly with the chicken mixture.
- → Can I make these ahead of time?
You can prepare the filling in advance and store it refrigerated. Assemble the wraps just before serving to maintain lettuce crispness.
- → What sides pair well with these wraps?
Try serving with cilantro lime rice or a simple cucumber salad. You can also serve extra filling over rice as another option.