Asian Lettuce Wraps Recipe

Ground chicken: This is the main protein and cooks quickly, making the dish light and tasty.

Olive oil: Used for cooking the chicken and vegetables, it adds a mild flavor and helps everything brown nicely.

Onion: Adds sweetness and depth when cooked with the chicken.

Garlic: Gives a strong, savory flavor that makes the dish more aromatic.

Hoisin sauce: A sweet and salty sauce that brings a rich Asian flavor to the filling.

Soy sauce: Adds saltiness and umami, balancing the sweetness of the hoisin sauce.

Rice wine vinegar: Provides a gentle tang that brightens the flavors.

Grated ginger: Adds a fresh, slightly spicy kick.

Water chestnuts: These give a crunchy texture that contrasts nicely with the soft chicken.

Green onions: Add a mild onion flavor and a pop of color.

Butter lettuce: Soft, flexible leaves perfect for wrapping the filling like little tacos.

One of the most important steps in this Asian Lettuce Wraps Recipe is cooking the ground chicken until it’s nicely browned. Here’s a simple way to do that so your wraps turn out flavorful and juicy.

First, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground chicken. Use a wooden spoon or spatula to break the chicken into small pieces right away. This helps it cook evenly and get that nice brown color. Don’t stir too often—let it sit for a minute or two so it can start to brown on one side before you turn it. Keep stirring and breaking it up every minute or so until the chicken is cooked through and no longer pink. This usually takes about 5 to 7 minutes.

Browning the chicken like this adds a lot of flavor because it creates little crispy bits that taste great. If you just stir it constantly or cook it on too low heat, the chicken will steam instead of brown, and you’ll miss out on that tasty texture.

When I first tried this, I made the mistake of crowding the pan with too much chicken at once. It ended up steaming instead of browning, and the texture was kind of mushy. Now, I make sure to use a big enough pan or cook in batches if needed. Also, I love using a wooden spoon because it’s easy to scrape up those browned bits from the bottom of the pan—they add even more flavor to the whole dish.

Once your chicken is browned, you’re ready to add the onion, garlic, and all the other tasty ingredients. This simple step really makes the wraps pop with flavor!

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a great alternative.

• olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes well.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can enhance the overall flavor.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• hoisin sauce - Substitute with teriyaki sauce: Teriyaki sauce has a sweet and savory profile that can mimic the taste of hoisin sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in a pinch.

• grated ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it is less aromatic.

• water chestnuts - Substitute with jicama: Jicama provides a similar crunchy texture and mild flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• butter lettuce - Substitute with romaine lettuce: Romaine lettuce has sturdy leaves that can hold the filling well.

• Allow the ground chicken mixture to cool completely before storing. This helps prevent condensation, which can make the mixture soggy.

• Transfer the cooled chicken mixture into an airtight container. For added protection, you can also wrap the mixture in plastic wrap before placing it in the container.

• Store the container in the refrigerator if you plan to consume the wraps within 3-4 days. The flavors will meld together beautifully, making the dish even more delicious.

• For longer storage, place the airtight container in the freezer. The chicken mixture can be frozen for up to 2 months without losing its flavor and texture.

• When you're ready to enjoy the wraps, thaw the chicken mixture in the refrigerator overnight. This slow thawing process helps maintain the integrity of the ingredients.

• Reheat the chicken mixture in a skillet over medium heat, stirring occasionally until it's heated through. You can also microwave it in a microwave-safe dish, stirring every 30 seconds to ensure even heating.

• Store the butter lettuce separately in a plastic bag or container lined with paper towels to absorb excess moisture. This keeps the leaves crisp and fresh.

• If you have leftover water chestnuts, green onions, or other fresh ingredients, store them in separate airtight containers in the refrigerator. Use them within a few days for the best quality.

• Assemble the wraps just before serving to maintain the crispness of the lettuce and the freshness of the ingredients.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover ground chicken mixture and stir occasionally until heated through, about 5-7 minutes.
  4. Ensure the water chestnuts and green onions are evenly warmed.
  5. Serve immediately in fresh butter lettuce leaves.

• Microwave Method:

  1. Place the ground chicken mixture in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check if the mixture is heated through; if not, continue microwaving in 30-second intervals.
  5. Serve in fresh butter lettuce leaves.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ground chicken mixture in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 10-15 minutes, or until the mixture is thoroughly warmed.
  4. Stir halfway through the heating process to ensure even warming.
  5. Serve in fresh butter lettuce leaves.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the ground chicken mixture in a heatproof dish and set it in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the mixture is heated through.
  4. Serve in fresh butter lettuce leaves.

• Skillet: A large skillet is essential for cooking the ground chicken and combining all the ingredients. It provides even heat distribution and enough space to stir everything together.

• Spatula: A spatula is useful for breaking up the ground chicken as it cooks and for stirring the ingredients together.

• Knife: A sharp knife is necessary for dicing the onion, mincing the garlic, and chopping the green onions.

• Cutting board: A cutting board provides a safe and clean surface for chopping and dicing ingredients.

• Grater: A grater is used to grate the ginger, ensuring it is finely shredded and evenly distributed in the mixture.

• Can opener: A can opener is needed to open the can of water chestnuts.

• Measuring spoons: Measuring spoons are used to accurately measure the olive oil, hoisin sauce, soy sauce, rice wine vinegar, and grated ginger.

• Mixing spoon: A mixing spoon is helpful for stirring the ingredients together in the skillet.

• Serving spoon: A serving spoon is used to spoon the chicken mixture into the lettuce leaves.

• Lettuce leaves: Butter lettuce leaves are used as the wrap for the chicken mixture, providing a fresh and crisp base.

Prepare ingredients ahead: Dice the onion, mince the garlic, and chop the green onions in advance to streamline the cooking process.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Pre-cook chicken: Cook the ground chicken ahead of time and store it in the fridge. Reheat when ready to use.

Ready-to-use sauces: Measure out the hoisin sauce, soy sauce, and rice wine vinegar before starting to cook.

One-pan method: Use a large skillet to cook everything together, reducing the number of dishes to wash.