Chicken Lettuce Wraps

The thing I love about lettuce wraps is that they can morph into whatever you want them to be. They can be filled with veggies for an appetizer or meat for a main dish. They’re easier to make than spring rolls and the lettuce makes me feel like they’re healthier than a taco. They can be dipped in sauce or topped with sriracha and served over rice or… well, I’m sure you get the idea.

This is one of my favorite basic lettuce wraps. It’s quick to make and easy to adjust based on what I have on hand. The chicken can be replaced with ground pork or even cut up tofu. The white rice can be replaced with brown rice or even quinoa for a healthier alternative.

Chicken Lettuce Wraps

Prep Time: 20 minutes
Start to Finish: 30 minutes

2 teaspoons sesame oil
1/2 medium onion, chopped (about 1/2 cup)
1 pound ground chicken
1 cup chopped mixed mushrooms
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 tablespoons thinly sliced fresh basil leaves
2 cups cooked white rice
8 leaves butter lettuce
Chopped salted peanuts, if desired for topping
Chopped fresh basil, if desired for topping

In a large skillet, heat the sesame oil over medium-high heat. Add the chopped onion and cook 6 to 8 minutes or until softened, stirring frequently.

Stir in ground chicken, mushrooms, garlic, ginger and basil leaves. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Stir in hoisin sauce and soy sauce and cook an additional 2 minutes, or until most of the liquid is absorbed. Spoon hot chicken filling into a serving bowl.

To make a lettuce wrap, layer rice and chicken mixture in the center of each lettuce leaf. Top with peanuts and basil, if desired.

Makes: 4 servings

That’s a wrap!

A few more wrap recipes to try…
Grilled Salmon Pineapple Lettuce Wraps from Half Baked Harvest
Cabbage Wraps with Spicy Peanut Sauce from A House in the Hills
Crockpot Buffalo Chicken Lettuce Wraps from Skinny Taste