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  • Writer's pictureEmily

Chicken Lettuce Wrap

These lettuce wraps are always a hit. The filling is savory and the lettuce wrap brings a fresh crunch that is so good.

Serves 2


  • 1 butterhead lettuce, leaves separated & washed

  • 1/2 pound chicken, cubed

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 2 cloves fresh garlic, minced

  • 1 tablespoon soy sauce

  • 1/4 cup hoisin sauce

  • 2 teaspoons minced pickled ginger*

  • 1 tablespoon rice wine vinegar

  • 1 (8 oz) can water chestnuts, drained and finely chopped**

  • 1 bunch of green onions, chopped

  • 2 teaspoons sesame oil


  • Rinse lettuce leaves and pat dry, being careful not to tear them. Set aside.

  • In a medium skillet over medium heat, brown the chicken in oil. Set aside.

  • Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked chicken; continue cooking until the onions just begin to wilt, about 2 minutes.

  • To serve, allow each person to spoon a portion of the filling into a lettuce leaf. Wrap the lettuce around the filling and enjoy!

*If you don't have pickled ginger, you can use 1 teaspoon dried ginger.

**I didn't have these in my cabinet so aren't pictured, but they add a great texture to the filling.

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