Y’all, I cannot tell you how much I love these lettuce wraps.
I’d pick up Pei Wei’s or PF Chang’s all of the time, but unfortunately (or maybe fortunately for my waistline) I don’t have one close by. Hence, I decided I needed to know how to make them. Now, if you’re scanning over this recipe don’t freak out if some of these ingredients seem “foreign” to you. That’s totally okay! Once you use them you might become slightly addicted to using them (well at least I did). Hoisin, Gochujang, Sriracha, Rice Vinegar, Soy sauce, water chestnuts…. all can be found in the Asian foods section of your local grocery store. If my small town store carries it, yours probably does too! These guys are good and good for you which is well, awesome. I still don’t think it’s fair cheeseburgers aren’t low cal. Luckily, you can munch away at these and not feel guilty at all!
Side Note: I like things spicy… like, super spicy so I put a bit of a range on the Sriracha used. I usually go with a teaspoon when a batch that I’m serving to others.
Asian Chicken Lettuce Wraps
- 1 tsp Coconut Oil (or whatever oil you have on hand)
- 1 lb Ground Chicken (ground turkey works too!)
- 1 onion (chopped)
- 1/2 cup Shiitake/Cremini Mushrooms (chopped)
- 1 clove Garlic (minced)
- 2 tsp Ginger (grated)
- 1/4 cup Hoisin Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Gochujang Sauce (Red chili paste)
- 2 Tbsp Rice Vinegar
- 1/2 tsp-1Tbsp Sriracha (however spicy you like!)
- 1 (8oz) can Water Chestnuts (chopped)
- 1/2 cup Scallions/Green Onions (chopped)
- 1 head Butter(Bibb) or Iceberg Lettuce
- Garnish with:
- Shredded Carrots
- Sesame Seeds
- Togarashi Seasoning
- Sweet Chili Sauce (Mae Ploy is my go to)
- Garnish with:
First, make sure you have all of your vegetables chopped in a pile and ready. Break off and clean your lettuce keeping the leaves in tact to serve as bowls or wraps for the chicken mixture.
Add coconut oil to a large pan on medium heat. Once hot, add in chicken (or turkey) and break up so that it is in small pieces. Cook all of the way through, until the chicken is completely white when you break through a crumble. This should take about 5 minutes depending on the pieces. Just make sure you don’t see any pink… Raw chicken isn’t something you want to mess with.
Once the chicken is cooked through, drain off any excess oil/water leaving just a bit of moisture in the pan. Add your onion and mushrooms (if you’re using them) and saute for 3-5 minutes or until the onions begin to soften. Next, add in the garlic, ginger, hoisin, soy sauce, gochujang, vinegar, and sriracha. Stir until fully incorporated and cook for another 2-3 minutes.
If you can’t find gochujang in your local store no worries! Just add a little bit more hoisin and soy sauce to balance everything out.
Add the water chestnuts have been fully tossed into your chicken mixture, remove from the heat and add in the scallions right before serving.
To serve, scoop the chicken mixture into your washed lettuce leaves. I top mine with grated carrots, sesame seeds, and togarashi (a super delicious Japanese spice blend). I always have sweet chili sauce on hand too just in case you want to dunk/top your wraps with some sweetness.