These tasty lettuce wraps are so good that you won’t be missing the carbs at all!
I tried my first Asian chicken lettuce wrap at P.F. Chang’s. I’ll be honest—I’m not a huge fan of chain restaurants, but wow—that wrap was tasty. Sometimes chain restaurants get it right, and P.F. Chang’s just killed it with this wrap. Needless to say, I returned many more times than I dare count before I finally decided to make this lettuce wrap at home.
First and foremost, Asian chicken lettuce wraps are pretty easy to make. After everything is diced and chopped, it shouldn’t take you longer than 30 minutes. But the taste? Your guests will think you’ve been stuck in the kitchen all day! The aromatic ginger and garlic, combined with the umami of the hoisin and soy sauce, create a salivating sauce for the ground chicken. And who needs empty carbs like rice when you have water chestnuts and crisp lettuce?
Are Asian Chicken Lettuce Wraps Healthy?
For sure! These chicken lettuce wraps are low in carbs and calories. Paleo and keto people rejoice! And as long as you use a low-sodium soy sauce, the salt content isn’t too high either. There’s not much to modify to make these wraps healthier, but vegans, feel free to use tofu crumbles instead of chicken.
What’s Hoisin Sauce?
If you’re new to Asian-inspired recipes, you may not have heard of this awesome sauce. I often use it in fusion dishes like these wraps as well as Chinese favorites like Peking duck. When people ask me to describe hoisin, I tell them it’s basically Chinese barbecue sauce. It’s rich, savory, and has a slightly sweet profile. Its ingredient list is long too: soy sauce, garlic, ginger, vinegar, and all sorts of other good stuff. I also use hoisin sauce as a key ingredient for marinades. All this to say, once you try this versatile sauce, you’ll want to keep a bottle in your fridge.
How to make ahead and store
As they’re quick to make, there’s no need to prepare these lettuce wraps in advance. Once assembled though, they should keep in your fridge for up to 5 days. However, store the lettuce separately from the meat.
Serving Suggestions
These wraps are pretty light, so I like to keep that theme going by serving them alongside a light Oriental Coleslaw with Asian Dressing. A side of Okonomiyaki (Japanese Pancakes) isn’t a bad idea either—their crunchy mix of cabbage and panko really complements the wraps. But if you’re really craving carbs, these buckwheat Soba Noodles are a worthy and fibrous compromise!
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/4 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 8-ounce can water chestnuts, drained and diced
- 2 green onions thinly sliced
- Butter lettuce leaves for serving
- 1/4 cup crushed peanuts for garnish
Instructions
- Heat sesame oil and olive oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, breaking it up with a wooden spoon, about 5 minutes.
- Add diced onion, minced garlic, and grated ginger to the skillet. Cook until the onion is translucent, about 3 minutes.
- Stir in hoisin sauce, soy sauce, rice vinegar, and sriracha. Cook for another 2 minutes until the sauce is well combined with the chicken.
- Add diced water chestnuts and sliced green onions. Stir to combine and cook for an additional 1-2 minutes.
- To serve, spoon the chicken mixture into butter lettuce leaves and garnish with crushed peanuts.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment