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These Asian-Inspired Chicken Lettuce Wraps are the perfect combo of healthy and tasty! They make a super easy weeknight meal, plus, they make great meal prep!
Ingredients Needed For Asian-Inspired Chicken Lettuce Wraps
- olive oil
- ground chicken breast
- coconut aminos or soy sauce
- hoisin
- sesame oil
- chili garlic sauce (optional)
- fresh ginger
- garlic
- green onions
- water chestnuts
- shiitake mushrooms
- iceberg lettuce leaves or butter lettuce leaves
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Asian-Inspired Chicken Lettuce Wraps
Before we get started, let’s do a little prep. I like having everything ready to go before I start cooking so we just make and serve!
In a small bowl, mix the coconut aminos, 3 tablespoons of the hoisin, sesame oil and chili garlic. I like the coconut aminos instead of soy sauce, they are soy and gluten free, plus high in vitamins. Don’t like things spicy? Omit the chili garlic.
Now let’s prep the vegetables! Chop the mushrooms, green onions and water chestnuts, unless they are already chopped in the can. I didn’t chop mine, I just drained the can and they were ready to go! Separate the green onion tops and bottoms, we will use the tops for garnish. Lastly grated the fresh ginger and mince the garlic. I mince my garlic directly into the pan.
Ok, time to cook. Heat olive oil in a large skillet over medium-high heat and add the ground chicken. Break apart the chicken and stir occasionally until almost cooked through. Then add the ginger, garlic and green onion bottoms. Mix and let cook for a couple of minutes.
Next, add the chopped mushrooms and water chestnuts. Stir in and let cook for a couple of minutes. Lastly, add in the sauce mixture. Stir and let cook for a few more minutes until all the flavors have combined. Then add the last 2 tablespoons of the hoisin.
Garnish with green onion tops, serve with lettuce leaves and a side of soy sauce mixed with a teaspoon of chili garlic sauce, if desired.
Hope you enjoy!
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Asian Chicken Lettuce Wraps
- Total Time: 30 minutes
- Yield: 16 Servings 1x
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken breast
- 3 tbsp coconut aminos or soy sauce
- 5 tbsp hoisin (divided)
- 3 tsp sesame oil
- 2 tsp chili garlic sauce (optional)
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 green onions, chopped
- 8 oz water chestnuts, drained and chopped
- 5 oz shiitake mushrooms, diced
- 16 iceberg lettuce leaves or butter lettuce leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground chicken to skillet, break apart and stir occasionally until cooked.
- While the chicken is cooking, in a small bowl, mix coconut aminos(or soy sauce), 3 tablespoons of the hoisin, sesame oil and chili garlic (if desired). Set aside.
- When chicken is almost completely cooked, stir in minced garlic, grated fresh ginger and green onions. Reserve the green onion tops for garnish.
- Next stir the chopped water chestnuts and chopped shiitake mushrooms.
- Lastly stir in the sauce mixture.
- Let sauce cook into chicken mixture for 5 – 10 minutes.
- Add 2 remaining tablespoons of the hoisin.
- Garnish with green onion tops, serve with lettuce leaves and a side of soy sauce mixed with a teaspoon of chili garlic sauce, if desired.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course, Side Dish
- Method: One Pot
Nutrition
- Calories: 99