Chicken Lettuce Wrap Recipe

4.90 from 48 votes

Chicken Lettuce Wrap Recipe

This chicken lettuce wrap recipe is a copycat of a restaurant favorite. It's fresh and filling and takes just 20 minutes to make!!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Chinese

Servings:

Author: Kristyn Merkley

Ingredients

1 tablespoon olive oil
½ yellow onion, diced
2 cremini mushrooms, minced
3 garlic cloves, minced
1 pound ground chicken
pinch ground black pepper
¼ cup hoisin sauce
2 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil
1 teaspoon freshly grated ginger
2 teaspoon sriracha or sambal oelek, optional
¼ cup diced water chestnuts
2 green onions, thinly sliced
1 head butter lettuce

Instructions

In a large skillet set over medium heat, add olive oil. When the oil is hot, add onion and cook for 3 minutes, then add mushrooms and continue cooking for 3 more minutes. Add garlic and cook just until fragrant.
Add ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.
Season with pepper, hoisin, soy sauce, oyster sauce, sesame oil, ginger, and Sriracha/sambal oelek. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf. Serve with carrots, crispy rice noodles, or chopped toasted nuts.

Video

Notes

Store the leftover chicken mixture in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Warm it up in a skillet. Add olive oil or chicken broth if the mixture looks dry.

Nutrition