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–+ servings
Lettuce leaves filled with chicken filling on a plate and two sauces beside

Chicken Lettuce Wraps

Tammy Circeo
Not unlike P.F.Chang's lettuce cups, you'll be chomping on these as often as you can make them! Quick, easy, and filling.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 6 servings

Ingredients
  

  • 1 pound ground chicken breast
  • 1 pound ground dark chicken meat
  • 1 onion diced small
  •  Salt & pepper go lighter on the salt than you might normally because of the soy sauce, but don't skimp if you are substituting coconut aminos because they are sweeter
  • 4 garlic cloves finely chopped
  • 2- inch knob of ginger minced (I use a microplane for grating this … works beautifully.)
  • 5 Tablespoons soy sauce or a gluten-free alternative such as gluten-free tamari sauce or coconut aminos
  • 2 ½ Tablespoons rice vinegar
  • 2 Tablespoons sesame oil
  • 2 Tablespoons peanut butter or substitute almond butter in case of allergies
  • 1 Tablespoon water
  • 1 Tablespoon chili sauce sambal oelek (or more if you want more heat)
  • 6 green onions sliced thin
  • 1 8- ounce can of sliced water chestnuts chopped
  • ½ cup nuts chopped
  • Butter lettuce leaves

For the Chili Oil, mix together:

  • 1 Tablespoon fermented bean & chili paste ssamjang
  • 1½ teaspoons sambal oelek or kochujang, a Korean chili paste
  • ¼ cup sherry vinegar
  • ¼ cup neutral oil such as avocado oil

For the Hoisin Mustard Sauce, mix together:

  • ¼ cup hoisin sauce you CAN find gluten-free versions!
  • 3 teaspoons Dijon mustard
  • 3 teaspoons rice vinegar

Instructions
 

  • Heat a large skillet on high heat. I don't recommend using Teflon skillets, so when using stainless steel or cast-iron, add a little coconut oil or avocado oil to the pan to keep the meat and onions from sticking. Add the chicken, onion, salt and pepper, and cook till nearly done, stirring often to break up the meat. Add garlic and ginger and continue cooking till the meat is no longer pink.
  • In a small bowl, mix together the soy (or tamari or coconut aminos) sauce, rice vinegar, sesame oil, almond butter, water and chili sauce. Heat in the microwave for 30 seconds, then stir till it is smooth. (You could do this in a small pot on the stovetop, too.) Add the mixture to the ground meat and stir to combine.
  • Add the green onions and water chestnuts to the skillet and cook 1-2 minutes.
  • Sprinkle the peanuts on top and serve with lettuce leaves.
Keyword chicken, chicken lettuce wraps, lettuce wraps
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