Oriental Lettuce Wraps
Transform your weeknight dinners with these flavorful Oriental Lettuce Wraps—a quick, healthy, and vibrant dish that’s perfect for the whole family. Tender butter lettuce leaves act as the refreshing base for a savory filling made with ground chicken, diced water chestnuts, and crunchy vegetables like shredded carrots and bell peppers. Infused with a tantalizing mix of hoisin sauce, soy sauce, fresh ginger, and garlic, this dish strikes a perfect balance of sweet, tangy, and umami flavors. Ready in just 30 minutes, these protein-packed wraps are light yet satisfying, with optional garnishes like crushed peanuts or chili-garlic sauce for an extra layer of texture and heat. Perfect for meal prep, appetizers, or a low-carb main course, these wraps bring restaurant-quality flavors to your own kitchen!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces Butter lettuce leaves (or iceberg lettuce)
- 1 pound Ground chicken
- 1 tablespoon Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 3 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 cup Water chestnuts, drained and diced
- 2 stalks Green onions, finely chopped
- 1 medium-sized Carrot, shredded
- 1 medium-sized Red bell pepper, finely diced
- 0.25 cup Crushed peanuts or cashews (optional, for garnish)
- 1 teaspoon Chili-garlic sauce (optional, for heat)
Instructions
Separate and rinse the lettuce leaves. Pat them dry and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until it is no longer pink, about 5-7 minutes.
In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and chili-garlic sauce (if using). Pour this mixture into the skillet with the cooked chicken.
Stir in the diced water chestnuts, shredded carrot, and red bell pepper. Cook for an additional 3-4 minutes, allowing the flavors to blend and the vegetables to become tender-crisp.
Remove the skillet from heat and mix in the chopped green onions.
Spoon the chicken and vegetable mixture into the prepared lettuce leaves, leaving space to fold them like a wrap.
Garnish with crushed peanuts or cashews if desired, and serve immediately.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
