Skip the bread, buns, tortillas, and pitas – and say hello to lettuce instead. For this flavor-packed recipe, we’re using lettuce to make nice little pockets for chicken with an Asian flair.
What’s one of the best things about this dish? You won’t leave the dinner table feeling carbo-stuffed. Not into chicken? Beef, pork, and even veggie crumbles (faux meat) all work as great substitutes depending on what you’ve got in the fridge. You can even top the wraps with water chestnuts or crushed peanuts if you want.
Chicken Lettuce Wraps
(makes about 4 servings)
- 16 Boston Bibb or butter lettuce leaves
- 2 pounds boneless, skinless chicken breast, cut into cubes
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 1/4 cup hoisin sauce
- 2 cloves fresh garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons minced ginger
- 1 bunch green onions, chopped
- 1/2 cup shredded carrots
- 1 teaspoon Asian (dark) sesame oil
- 1 tablespoon Asian chile pepper sauce/paste (optional, if you want some spice)
- Rinse the whole lettuce leaves and pat them dry, being careful not to tear them. Set them aside.
- In a large, nonstick skillet greased with cooking spray, cook the chicken in the cooking oil for about 3 minutes. Drain the grease and then add the onion and ginger, cooking for 3-4 minutes. Then, stir in the hoisin sauce, garlic, soy sauce, vinegar, and chile pepper and cook for about 2 minutes.
- Finally, add the green onions, sesame oil, and carrots and let everything cook for about a minute. Make sure the chicken is no longer pink at this point (if it is, keeping cooking everything until it’s done).
- Spoon the mixture into the center of the lettuce leaves.