Chicken Lettuce Wraps
Ready in 10 steps, approx 30 minutes
Makes approx 10 lettuce wraps
Spoons Rating
Tips
Some of our favorite sauces to add to these wraps include gochujang or sriracha.
If you don’t have spoons for chopping, you can always pulse the onions, and garlic in a food processor.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 onion, diced
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- 1 8-ounce can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
Kitchen Tools Needed: Knife, cutting board, pan, strainer and/or salad spinner, measuring spoons, measuring cups, grater, spatula, and food processor (optional).
Preparation
- Cut onion into small, ¼ pieces.
- Mince 2 cloves of garlic.
- Drain the 8 oz can of water chestnuts and dice.
- Heat 1 tablespoon of olive oil in a saucepan over medium high heat.
- Add 1 lb of ground chicken and cook until browned, about 3-5 minutes, using the spatula to break up the chicken as it cooks.
- Drain excess fat.
- Add the following items and mix all together:
- 2 cloves garlic, minced
- 1 onion, diced
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- Stir in the water chestnuts and green onions until tender, about 1-2 minutes; the water chestnuts will still have a slight crunch when you put a fork in them.
- Season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Comments