Vegan Asian Chicken Lettuce Wraps
Experience the bold, savory flavors of these Vegan Asian Chicken Lettuce Wraps—a plant-based twist on a beloved classic! Tender plant-based chicken strips are sautéed with crisp red bell peppers, aromatic garlic, and ginger, then combined with the satisfying crunch of water chestnuts. Tossed in a flavorful blend of soy sauce, hoisin, rice vinegar, and a hint of spicy sriracha, this filling is perfectly balanced with a drizzle of sesame oil and fresh pops of green onion and cilantro. Served in delicate butter lettuce leaves, these wraps are light yet satisfying and ready in just 35 minutes. Perfect for quick weeknight dinners or a vibrant appetizer, this recipe is vegan-friendly, gluten-adaptable, and bursting with umami perfection.
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Recipe Information
Ingredients
- 1 package (about 8 ounces) Plant-based chicken strips
- 2 tablespoons Olive oil
- 1 small, diced Onion
- 2 minced Garlic cloves
- 1 inch piece, grated Ginger
- 1 diced Red bell pepper
- 1 can (about 8 ounces), drained and chopped Water chestnuts
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sriracha sauce
- 1 tablespoon Sesame oil
- 2 sliced Green onions
- 0.25 cup, chopped Fresh cilantro
- 12 whole leaves Butter lettuce leaves
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil in a large pan over medium heat.
Add the diced onion and cook for 2-3 minutes until it starts to soften.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the diced red bell pepper and cook for 2 minutes until slightly tender.
Add the plant-based chicken strips to the pan and cook for 5 minutes, stirring regularly, until heated through and browned on the edges.
Mix the chopped water chestnuts, soy sauce, hoisin sauce, rice vinegar, and sriracha sauce in a small bowl, then pour this mixture over the chicken and vegetables.
Stir to combine everything thoroughly and cook for an additional 2 minutes until the sauce is well incorporated.
Remove the pan from heat and drizzle with sesame oil, then stir in the sliced green onions and chopped cilantro.
Season with salt and black pepper to taste.
To serve, spoon the chicken mixture onto the center of each butter lettuce leaf.
Fold the leaves like a taco or roll them up to enclose the filling and enjoy immediately.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5375 mg | 234% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 35.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3994 mg | 85% | |
*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.
