Recipes // Main Dish Chicken and Turkey // Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps


Serves 4

  • 4 tablespoons sesame or olive oil
  • 1 pound ground chicken
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, peeled and finely minced
  • One 1-inch piece ginger, peeled and finely minced
  • 1/2 red bell pepper, finely diced
  • 4 ounces water chestnuts, drained
  • 1/2 cup soy sauce
  • 3 tablespoons hoisin sauce
  • 4 scallions, trimmed and sliced
  • 12 whole bibb lettuce leaves
  • Sprigs of cilantro and fresh mint, for garnish


  1. In a large sauté pan, heat the 2 tablespoons of the oil until shimmering over medium-high heat and cook the ground chicken, breaking it up with a wooden spoon, until cooked through. Season with salt and pepper and transfer to a bowl.
  2. Add the remaining 2 tablespoons of the oil in the sauté pan over medium heat and when hot, cook the garlic and ginger for about 1 minute, stirring to prevent burning. Add the pepper and cook for 1 to 2 minutes longer or until pepper softens. Return the chicken to the pan and stir in the chestnuts to mix all the ingredients.
  3. In a small cup, whisk the soy sauce and hoisin with 1/4 cup of water. Pour into the pan, add the scallions and simmer for 1 minute, stirring to mix.
  4. Remove the chicken from the heat and spoon the mixture into the bibb lettuce leaves, which should cup the chicken. Garnish with sprigs of cilantro and mint, as desired.
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