We have a lot of recipes on this site. Some of them we know are obvious reader favorites, and others are sort of hidden gems. This Asian lettuce wrap recipe I felt was one of those hidden ones, which is why I didn’t even notice when somehow it didn’t make it over to our new site when we re-designed. But apparently a lot of you noticed! We got tons of facebook comments and emails from panicked readers asking where the recipe was because it was a family favorite. (I wish I had known that- it might have not gotten axed in the cook book cuts!) Thanks to some helpful facebook fans, I was able to track down the recipe so I could get it back on the site. It’s been a long time since I made these, and seriously I forgot how good they were. No joke- I couldn’t stop eating them!
So today’s post is short and sweet. I wanted to get this recipe back up and in our index. I did make some minor changes, mostly to make measuring and prepping easier (and not as time consuming), and also to improve the sauce. This recipe was originally created for a healthy food month so it’s incredibly lean and filled with good-for-you ingredients (unlike those famed restaurant lettuce wraps which are calorie-packed and fattening). These are lean chicken and vegetables which get tons of flavors from fresh ingredients like garlic, lemon, ginger, and onion.
The easiest way to eat Asian lettuce wraps is to roll them up sort of like a burrito. You can dip the roll into the sauce, but since the chicken mixture is crumbly and the sauce is thin I find it easier to just drizzle some on top before rolling it up.
You could serve these as an appetizer, or pair them with some fried rice for a great dinner!
Asian Lettuce Wraps
Ingredients
- 2 tsp canola oil
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 lb ground chicken*
- 3 ounces mushrooms finely chopped (about 8 small mushrooms)
- 1/2 tsp kosher salt
- 4 cups bagged coleslaw mix or thinly shredded cabbage
- 1 8 oz can sliced water chestnuts drained, rinsed, and finely minced
- 1/2 cup thinly sliced green onions
- 4 Tbs soy sauce
- 1 tsp sesame oil
- 1 lemon zested and juiced (about 3-4 Tbs juice)
- 1/2-1 tsp sriracha or other hot sauce 1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely
- 1/3 C roughly chopped cilantro
- 1-2 heads iceberg lettuce
- DIPPING SAUCE
- 4 Tbs soy sauce
- 4 Tbs rice vinegar
- 3 Tbs water
- 2 tsp honey
- 1-2 tsp finely minced fresh ginger
Instructions
- Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it's quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
- To prepare dipping sauce, combine all ingredients and whisk to combine.
- To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Notes
Nutrition
Asian Lettuce Wraps
Recipe by Our Best Bites
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
And hey- if you already love this recipe, or another recipe that you’ve never commented on, make sure to leave a comment today! That’s one of our best indicators of the kinds of things you all like (and therefore the kinds of recipes we create for you). Plus it just makes us super happy to hear from you guys 🙂 Thanks to everyone who asked about these lettuce wraps- it’s going to be appearing a lot in my own menu this month!
Questions & Reviews
I’m making these for book club- will it still taste good if I cook it in the afternoon and then just re-heat prior to everyone arriving? I don’t want to have a messy kitchen when everyone comes!
Yep, you could absolutely heat it up last minute!
Madenthis today for lunch. Only thing I did different was left out the water chestnuts. Oh! And had to use ground turkey since my grocery store didn’t have ground chicken (huh?!?) Everyone loved it! Thanks so much!
These look amazing. My mom has celiac’s and these look like a great thing to make for her this weekend!
I don’t know if there was something I did wrong, but I made these for dinner and my husband and I both agreed that these were pretty terrible. The lemon flavor was way too strong, even though I put less in than it called for. There seemed to be too many flavors mixing together here that it just didn’t quite work. This was my first attempt at lettuce wraps, but I will keep looking for a different recipe.
Made these for dinner tonight(except with ground turkey) they were so yummy. I also used your dipping sauce for the Asian ground turkey meatballs(your sauce was better) from skinnytaste.com , very healthy meatballs. If you get a chance check it out. Disclaimer* its not my website or anyone I know, just stumbled on it when searching for ground turkey recipes. Thanks again!
Loved it. Also good with left over chicken breast.
We had some left over meat filling from our lettuce wraps. I didn’t want to be eating lettuce wraps everyday for lunch. So I made a new meal using the filling for the lettuce wraps. Dumped the meat in a pot with chicken stock, added a tbsp of the dipping sauce from the lettuce wraps. Then I boiled some noodles in a different pot (used egg noodles). Once the soup was heated through I added the noodles. So supper yummy. My kids and husband devoured it. They had no idea I was using leftovers.
I knew I was forgetting something. I also sauteed some mushrooms in olive oil and garlic salt. Then added them in. I know mushrooms are not something a lot of people like, but I love them. They were divine in the soup.
I love these and have made them multiple times. However, today was first time I actually used the lemon zest and fresh lemon juice – in the past, I’ve just used bottled juice. Wow it made a huge difference. These were even better!
I don’t fuss with the wraps. I pile it on a big bed of romaine lettuce
I have made these twice now and we really enjoy them. I have 3 small children and they have a hard time with the wraps, though. So, this time around I just served it to them over rice and my husband and I enjoyed them wrap style with the dipping sauce. Great recipe- though give yourself plenty of time to chop and prep all the vegetables!!
Just made these for dinner tonight. YUM. I’m never disappointed with your recipes, and I’ve made lots of them. Thank you!!!