Chinese · Lunch · Dinner · Snack
Chicken Lettuce Wraps
Juicy minced chicken stir-fried with shiitake mushrooms, crunchy water chestnuts and a savoury ginger-garlic sauce, spooned into crisp, cool lettuce cups. Light, fresh and fun to eat with your hands.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Calories come from: Carbs 19% · Fat 47% · Protein 34%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)Lean ground chicken
- 1 tbsp14 gCanola oil
- 3 cloves9 gGarlic, minced
- 1 tbsp6 gFresh ginger, finely grated
- 2 cups diced150 gShiitake mushrooms, stems removed, finely diced
- 1 can (8 oz), drained140 gCanned water chestnuts, drained and finely diced
- 1 medium60 gCarrot, finely diced
- 4 stalks60 gGreen onions, thinly sliced
- 2 tbsp32 gReduced-sodium soy sauce
- 1 tbsp16 gHoisin sauce
- 1 tbsp15 gRice vinegar
- 1 tsp5 gToasted sesame oil
- 2 tbsp30 gWater
- 1 large head (about 12 leaves)250 gButter lettuce, leaves separated
- 1 tsp6 gSriracha (optional)
Steps
- 1
Wash the lettuce leaves, pat them dry and chill them in the fridge while you cook.
- 2
In a small bowl, stir together the soy sauce, hoisin, rice vinegar, water and sriracha (if using).
- 3
Heat the canola oil in a large non-stick skillet or wok over medium-high heat.
- 4
Add the ground chicken and cook for 5-6 minutes, breaking it into small crumbles, until no pink remains and it reaches 74 °C / 165 °F.
- 5
Add the garlic, ginger and the white parts of the green onions and stir-fry for 1 minute until fragrant.
- 6
Add the shiitake mushrooms and carrot and stir-fry for 3 minutes until the mushrooms soften.
- 7
Stir in the water chestnuts and the sauce and cook for 1-2 minutes until the liquid mostly evaporates and coats the filling.
- 8
Remove from the heat and stir in the sesame oil and the green parts of the green onions.
- 9
Spoon the filling into the lettuce cups and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use tamari instead of soy sauce and choose a hoisin sauce labelled gluten-free.
- Swap the ground chicken for ground turkey or crumbled extra-firm tofu if you prefer a different protein.
- Use romaine or iceberg lettuce instead of butter lettuce if that is easier to find; both make sturdy, crunchy cups.
- Replace the shiitake mushrooms with cremini or button mushrooms for an easier shop.
Storage
Refrigerate leftover filling in an airtight container within 2 hours and use within 3 to 4 days, reheating until steaming hot. Store lettuce leaves separately and wrap only when serving, as filled cups go soggy and do not freeze well.
Make ahead
Dice the vegetables and mix the sauce up to a day ahead and keep them covered in the fridge. The lettuce can be washed, dried and chilled wrapped in a paper towel a day in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (322 g) | Per 100 g | |
|---|---|---|
| Calories | 288 kcal | 89 kcal |
| Protein | 25.2 g | 7.8 g |
| Carbohydrates | 14.1 g | 4.4 g |
| of which sugars | 4.6 g | 1.4 g |
| Fiber | 3.6 g | 1.1 g |
| Fat | 15.3 g | 4.8 g |
| of which saturated | 3.4 g | 1.1 g |
| Sodium | 451 mg | 140 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
