Asian Chicken Lettuce Wraps is another good way to change it up from the same every day salads and still eat healthy. And, each wrap is light, low-carb, healthy and pack with flavor. Furthermore, to tantalize your taste buds and palette to keep eating healthy and to satisfy your foodie goddess in you. Moreover, Lettuce Wraps are made with ground chicken, water chestnuts, veggies, rice wine vinegar, tamari (low sodium soy sauce) hoisin sauce, seasonings and romaine lettuce leaves. However, there are several ways to enjoy a Lettuce Wrap to your hearts content.
This wrap has an unbelievable amount of flavor, but it’s so quick and easy to make. It has strong and spicy flavors of garlic, tamari (low-sodium and gluten-free) and oyster sauce, and the ground chicken absorbs all the incredible savory seasoning. It also has mushrooms, water chestnuts, and green onions, which adds the right asian flare to this wrap.
I prefer to eat them the traditional way… As lettuce wraps! However, just like chicken salad or tuna salad you can take a generous scoop of the Lettuce wrap filling and top a bed of romaine lettuce and then drizzle the peanut sauce on top.
You won’t miss the bread with these easy lettuce wraps! A great way to make a sandwich, burger or taco fresher, lighter and healthy but still flavorful. Just like everything you love about sandwiches or tortilla wraps, but without the heavy ingredients, gluten or carbs. Fill them up with your favorite chicken salad, tuna salad, egg salad or leftover roast beef, cold cuts, ground beef taco meat, or use them in place of buns for burgers.
WHAT YOU WILL NEED:
What lettuce is best for wraps?
Look for leaves big enough to accomodate the lettuce wrap filling, meat cheese beggies, and sauce in your tasty wrap. I recommend to use when making these Chicken Lettuce Wraps:
–Butter Lettuce Leaves. The butter lettuce , have tender leaves with a very mild, buttery flavor; with a silky-soft texture that feels like it’s melting in your mouth. A hint of sweetness prevails too, giving the leaves a mellow floral note.
–Green Leaf Lettuce. Iceberg lettuce has a crisper crunch and is on the milder side without the bitter taste. Very economical, and and easier way to meet your veggie quota for the day while enjoying a mild-tasting and refreshing choice.
–Romain Lettuce. Romaine lettuce is more flavorful and more nutritious, it delivers more folate, potassium, beta carotene, and lutein; than some other varieties.
–Endive. Although, Endive leaves aren’t as big as the other lettuces on this list. But they have an awesome canoe shape that’s perfect for holding ingredients without falling off!
Just be sure to choose a head of lettuce that has a large and flexible enough leaf to use as a wrap!
How do you cut lettuce for lettuce wraps?
It’s actually very simple! Just cut the bottom part of the head of lettuce leaf! Don’t forget to wash and dry the lettuce leaves before serving!
HOW TO MAKE ASIAN CHICKEN LETTUCE WRAPS
Brown the ground chicken! This recipe is very straightforward! There is, however, one very important step and that is to brown the ground chicken. Making sure the chicken is nice and crispy and brown is essential to the overall flavor and texture of this dish!
Use a Wok, Saute pan, or a cast iron skillet. The preferred cooking tool in a traditional Asian recipes are woks, the round bottom of a wok allows for heat to be distributed more evenly than a saucepan. And, they trap in more heat, cooking food quicker and evenly; than if you were to use a frying pan. But, a regular saute pan or cast iron skillet works perfectly!
Dice the vegetables very small. This is one of the keys to making sure every bite is bursting with both texture and flavor! Sometimes, I even let my food processor do the chopping for me!
Store
The best way to store any leftover lettuce wrap filling in an airtight container in the refrigerator for up to 5 days. Store leftover lettuce separately in the refrigerator crisper drawer, because storing them together will make the lettuce soggy.
Asian Chicken Lettuce Wraps
For the Chicken Filling:
- olive oil
- 16 oz ground chicken or ground pork
- 1/4 cup water chestnutes, finely chopped
- 1 cup baby bella mushrooms, chopped
- 1 tbsp Sriracha chili sauce, more or less to taste
- 4 garlic cloves, crushed and minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tamari (low-sodium and gluten-free) or coconut aminos
- 1-1/2 tsp sesame oil
- 1/2 tsp oyster sauce
- 1 tbsp rice wine vinegar
- 3/4 cup carrots, shredded
- 2 tbsp peanuts, chopped
- fresh ground white pepper, to taste
- 4 lime wedges
- 8 lettuce leaves
- 2 tbsp greend onions, chopped
- cilantro leaves, for garnish
For the Sauce:
- 1 tbsp tamari (low-sodium and gluten-free) or coconut aminos
- 3 tbsp almond butter
- 1/2 tablespoon Sriracha chili sauce
- 1 tbsp sweet chili sauce
- 1 tbsp green onions
- sesame seeds
INSTRUCTIONS:
- Place mushrooms in hot water to soften a few minutes. Remove stems and chop find.
- Combine ground chicken, softened mushrooms and water chestnuts into a bowl. Set aside.
- In a separate bowl; combine tamari, oyster sauce, sesame oil, rice wine vinegar, chili sauce, and pepper in a bowl.
- Pour over chicken; toss and place mixture in refrigerator and let marinate for 15 minutes.
- Make the sauce; Whisk together the almond butter, sriracha, tamari or coconut aminos, Hoisin sauce, ginger, and garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 – 8 minutes.
- Meanwhile, heat remaining sesame oil in a large non-stick skillet or wok over high medium until hot.
- When hot, and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and sauté 1 minute. Add the 1 tablespoon tamari and Hoisin sauce, cook 1 minute.
- Add shredded carrots, and 1/2 cup of the green onions and sauté until tender crisp about 1-2 minutes. Set aside
- To serve: Divide the chicken equally between lettuce leaves, drizzle with peanut sauce, top each remaining green onions, chopped peanuts and cilantro, for garnish and serve with live wedges.
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