You'll love these easy to make, flavourful homemade chicken lettuce wraps perfect as an appetizer or main entrée. For an even easier version, serve Buddha bowl style by simply placing the filling next to cooked rice, shredded lettuce, herbs, cashews, and grated carrots - beautiful and delicious without messy fingers.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Course: Appetizer
Cuisine: Asian
Keyword: ground chicken, lettuce wraps
Servings: 4
Calories: 376kcal
Author: Getty Stewart
Ingredients
1head iceberg lettuceseparated into individual leaves
To prepare lettuce cups, remove core from lettuce by cutting it out or smashing the bottom tip of the core on a counter until you can pull it out. Run water into the opening and between the layers of the lettuce to clean it and help the layers come apart easily. Gently remove one layer of lettuce at a time and let drain clean towel until ready to serve. (See video)
Heat oil in a large skillet over medium-high heat. Add ground chicken and sauté until brown.
Stir in garlic, ginger and mushrooms and cook for 3-4 minutes until liquid from mushrooms starts to evaporate.
Stir in sesame seed oil, hoisin sauce, soy sauce, chili garlic sauce, lime juice and hot pepper flakes. Mix well and cook for 1 to 2 minutes.
Add red pepper and water chestnuts and sauté for 1 to 2 minutes until tender. Taste and adjust seasoning. Remove from heat.
Transfer to serving bowl and top with sesame seeds and green onions. Serve with an assortment of toppings including lettuce, cashews, cilantro, shredded carrots and lime wedges.
Video
Notes
For social gatherings prepare a tray of pre-assembled lettuce wraps. For dinner, let each guest assemble their own.*If you're making this gluten-free, use Tamari or coconut aminos instead of soy sauce.