ASIAN CHICKEN LETTUCE WRAPS – Ground chicken with mushrooms, water chestnuts, shredded cabbage, and seasonings. This healthy and simple to make dish is packed with flavor!
Asian Chicken Lettuce Wraps are not only fun, but they’re healthy too. They’re basically a protein-packed salad you eat with your hands, and they’re always a crowd pleaser.
Serve it with rice and potstickers or egg rolls, and you’ve got yourself a complete meal. They also heat up wonderfully as leftovers later.
This recipe calls for iceberg lettuce. I recommend using baby iceberg lettuce if you can find it. The leaves of regular iceberg lettuce are so large that a lot of it may end up going to waste.
Iceberg lettuce provides such a satisfying crunch that I find to be ideal for lettuce wraps. If that’s not available or you have something else on hand, any leafy green lettuce with work. Romaine is fairly similar to iceberg as far as crunch factor, and butter lettuce is actually more flexible and possibly easier to work with.
Store leftovers in an airtight container in the fridge for 3-4 days. Warm it up in the microwave before serving.
Are you looking for more delicious chicken recipes? Try my Lemon Butter Chicken or Honey Dijon Chicken Tenders.
Here’s what you need to make Asian Chicken Lettuce Wraps…
- Canola oil
- Garlic
- Fresh ginger or ginger paste
- Ground chicken
- Mushrooms
- Salt
- Bagged coleslaw mix or cabbage
- Canned sliced water chestnuts
- Green onions
- Soy sauce
- Sesame oil
- Lemon
- Sriracha sauce
- Cilantro
- Iceberg lettuce
Asian Chicken Lettuce Wraps
ASIAN CHICKEN LETTUCE WRAPS - Ground chicken with mushrooms, water chestnuts, shredded cabbage, and seasonings. This healthy and simple to make dish is packed with flavor!
Ingredients
- 2 teaspoons canola oil
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger or ginger paste
- 1 pound ground chicken
- 3 ounces mushrooms, finely chopped
- 1/2 teaspoon salt
- 4 cups bagged coleslaw mix or thinly shredded cabbage
- 1 (8 ounce) can sliced water chestnuts, drained, rinsed, and finely minced
- 1/2 cup thinly sliced green onions
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 lemon, zested and juiced
- 1/2 - 1 teaspoon sriracha sauce (to taste)
- 1/3 cup roughly chopped cilantro
- 1-2 heads iceberg lettuce (use baby iceberg lettuce if you can find it)
Instructions
- In an extra-large skillet heated to medium-high heat, add the oil, garlic, and ginger. Sauté for about 30 seconds.
- Add in the ground chicken, mushrooms, and salt. Cook, stirring intermittently, until chicken is cooked through, about 5 minutes.
- Add in the coleslaw mix, water chestnuts, and green onions. Stir to combine and cook until the cabbage starts to wilt, about 2 minutes.
- Add in the soy sauce, sesame oil, lemon zest, lemon juice, and hot sauce. Stir to combine, remove from heat.
- Add in the cilantro, stir to combine. Transfer to a serving bowl.
- Separate the individual leaves of the iceberg lettuce and arrange them on a serving plate. Serve.
- To eat, spoon desired amount of the chicken filler into the center of the leaves. Wrap the the excess lettuce around itself to keep the filler from falling out. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 69mgSodium: 889mgCarbohydrates: 23gFiber: 5gSugar: 14gProtein: 17g
Nutritional information is provided as a courtesy and is only an estimate.
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