We love these lettuce wraps! These Asian Chicken Lettuce Wraps are light, sweet & spicy. They hit all of the taste buds and will definitely leave you satisfied. Perfect for a weeknight meal that doesn’t bust the belt.
About my Asian Chicken Lettuce Wraps
Chicken Using ground chicken is the easiest route, but you can chop up chicken breast really small and use that as well.
Garlic & Ginger These are super flavorful aromatics. I have recently discovered Dorot Crushed Garlic and Ginger. They are pre-portioned and frozen minced garlic and ginger. When you need some garlic or ginger, you just pop out whatever amount you need. My life will be forever changed! I haven’t done this recipe with ground ginger or garlic but I’m sure you can substitute for 1 tsp of each.
Green Onions The white part of the green onion has a sharper flavor and is great for cooking. The green side is milder and perfect for a fresh garnish.
Shallot If you haven’t cooked with shallot, they taste like a mild, sweet onion. If you don’t have shallots, simply replace with half of an onion.
Water Chestnuts I love the crunch that water chestnuts add to any stir fry. They don’t have a ton of flavor, but they give a very signature texture to any Asian-inspired dish.
Carrot The carrot is optional, I just like adding it for an extra vegetable component as well added color and crunch.
Peanut Butter Makes this recipe richer & more fulfilling. If you are on a Paleo or Whole30 diet, replace the peanut butter with 1/4 cup compliant nut butter.
Honey This adds a touch of sweetness to the recipe. If you are on a whole30 diet, simply omit the honey.
Soy Sauce For paleo or Whole30, substitue coconut aminos. You may need to add a pinch of salt as well.
Sriracha Add more or less to achieve to your desired heat level.
Rice Vinegar adds a little zing to this recipe.
Butter Lettuce We have learned that layering two butter lettuce leafs on top of each other makes the ultimate wrap….sturdy enough to hold up to warm filling.
Peanuts Chopped peanuts add a really nice, salty crunch. Cashews or sliced almonds are great, too!
Paleo & Whole30 To make this recipe Paleo or Whole30, just make a few simple substitutions
- Peanut Butter – Sub 1/4 cup compliant nut butter of your choice
- Honey – omit completely for Whole30 diets
- Soy Sauce – Sub 2 T coconut Aminos
- Peanuts – Sub 1/4 cup chopped cashews or sliced almonds
For more quick and healthy weeknight meals, try our Herb Dijon Chicken Sheet Pan Dinner and our Balsamic Maple Glazed Salmon.
Asian Chicken Lettuce Wraps Recipe
Asian Chicken Lettuce Wraps
These Asian Chicken Lettuce Wraps are light, sweet & spicy. Perfect for a weeknight meal!
Ingredients
- 1 Tbsp. Olive Oil
- 1 Lb. Ground Chicken, or finely diced Chicken Breast
- 2 cloves Garlic, minced
- 2 tsp. Ginger, minced
- 1 Shallot, small diced
- 3 Green Onions, sliced thin, green and white separated
- 8 oz. Can of Water Chestnuts, drained and chopped
- 1 Carrot, grated, optional
- 1/4 cup Peanut Butter
- 1 Tbsp. Honey, omit for Whole30
- 2 Tbsp Soy Sauce
- 2 Tbsp Sriracha
- 1 Tbsp Rice Vinegar
- 1 large head of Butter Lettuce
- 1/4 cup Chopped Peanuts, for garnish
- **See Notes in blog post for Paleo or Whole30 substitutions**
Directions
- Step 1 In a large saute pan on medium heat, add oil and brown the chicken. Once cooked through, add garlic, ginger, shallot, the whites of the green onion and sauté until soft, about three minutes.
- Step 2 Add water chestnuts and grated carrots and sauté for another 3 minutes.
- Step 3 Add peanut butter, honey, soy sauce and sriracha and let cook for 5 minutes or until thickened. Season to taste.
- Step 4 Layer two leaves of butter lettuce and fill the lettuce with the chicken. Top with peanuts and green onions. Serve with more sriracha on the side.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
