I made these Asian Chicken Lettuce Wraps from AverieCooks for my family this week and they were such a hit that I just had to share!!
When we lived in San Diego, we had an abundance of ethnic foods available to us – both restaurants and markets. If you were looking for authentic Italian food, you could go the market in Little Italy to pick up the ingredients. Same with Asian foods or Mexican foods. I got very spoiled!
So when we moved to New England, I had a much harder time satisfying those authentic, international cravings. This recipe has all of the Asian inspired flavors I was looking for, but called for ingredients that all could be found at my local grocery store.
The only modification that I made, and really it was just an addition, was to serve some rice along side the wraps to make it a little more of a main course than an appetizer. You could put the rice inside the wrap (kind of like an Asian lettuce taco) or chop the lettuce for a salad and top it with rice and meat. Let me know how you ended up serving this!
Please leave a comment / picture / rating when you taste it and let me know what you think.
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Asian Chicken Lettuce Wraps
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- 1 pound ground chicken or turkey
- 1 medium/large yellow onion diced small
- ⅓ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce (sambal oelek)
- 3 cloves garlic finely minced
- 1 teaspoon ground ginger
- 1 8-ounce can water chestnuts drained and diced small
- 3 green onions sliced (white and green portions)
- ½ teaspoon salt (more or less to taste)
- ½ teaspoon freshly ground black pepper (more or less to taste)
- butter lettuce leaves for serving
- Brown chicken in a large skillet with avocado and sesame oil.
- Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender.
- Serve warm wrapped in butter lettuce leaves or over salad/rice.