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Asian Chicken Lettuce Wraps Recipe
Ben Carraoli

Asian Chicken Lettuce Wraps Recipe

I recently made these Asian Chicken Lettuce Wraps, and I can honestly say they were one of the freshest and most flavorful meals I’ve made in a while. I love how simple the ingredients are, yet every bite bursts with savory, crunchy, and slightly spicy notes. The lettuce keeps things light, while the chicken filling delivers pure comfort.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 8 oz about 225 g boneless, skinless chicken thighs, ground — I use thighs because they stay tender and juicy, but you can use ground chicken breast if you prefer a leaner version.
  • ¼ cup finely chopped water chestnuts — These add a lovely crunch that balances the softness of the chicken.
  • ¼ cup dried shiitake mushrooms — Rehydrate them chop finely, and use for an earthy depth of flavor. You can use fresh mushrooms if that’s what you have.
  • 1 tablespoon reduced-sodium soy sauce — This provides that rich salty umami note without overpowering the dish.
  • ¼ teaspoon dark soy sauce — Adds a bit of color and deeper flavor. If you don’t have it just use a touch more regular soy sauce.
  • ½ teaspoon oyster sauce — Gives the wraps a slightly sweet savory richness that ties everything together.
  • 1½ teaspoons toasted sesame oil — Adds that signature nutty aroma. Be careful not to overuse it; a little goes a long way.
  • 1 tablespoon rice wine or dry sherry — Helps tenderize the chicken and adds a subtle background flavor.
  • ½ teaspoon sugar — Balances out the saltiness and enhances the caramelization.
  • White pepper to taste — It adds a gentle heat that complements Asian dishes perfectly.
  • 2 garlic cloves finely chopped — Always use fresh garlic for maximum flavor.
  • 6 large crisp lettuce leaves iceberg, bibb, or Boston — You want sturdy leaves that hold up when filled.
  • 2 tablespoons diced scallions — For garnish and that final fresh bite.
  • 4 tablespoons of hoisin sauce — The sweet tangy base that makes the wraps irresistible.
  • ½ teaspoon chili sauce like Sriracha — Adjust to your spice tolerance.
  • 1 tablespoon warm water — Thins the sauce for easy drizzling or dipping.

Method
 

  1. Soak the dried shiitake mushrooms in warm water for several minutes until softened. Once tender, remove the stems and chop finely. This gives your filling a meaty texture and deep, earthy flavor.
  2. In a bowl, combine ground chicken, water chestnuts, mushrooms, soy sauces, oyster sauce, sesame oil, rice wine, sugar, and white pepper. Mix everything well and let it marinate for about 15 minutes to absorb the flavors.
  3. In a small bowl, whisk together hoisin sauce, chili sauce, and warm water until smooth. Set it aside so it’s ready when serving.
  4. Heat a drizzle of sesame oil in a large skillet or wok over medium-high heat. Add the chopped garlic and sauté briefly until fragrant, about 10 seconds. Then, add the marinated chicken mixture. Stir-fry for 4–5 minutes, breaking up the meat as it cooks, until fully done and slightly caramelized.
  5. Lay the lettuce leaves flat on a serving platter. Spoon about ¼ cup of the chicken mixture into each leaf. Sprinkle with diced scallions and serve immediately with the hoisin dipping sauce. Eat them right away while the lettuce is still crisp!

Notes

  • I always dry my lettuce leaves completely — moisture can make them soggy.
  • Let the chicken mixture cool slightly before filling the leaves; it helps keep the lettuce from wilting.
  • Taste the filling before serving. Sometimes I add a splash of more soy sauce or a squeeze of lime juice for brightness.
  • Use toasted sesame oil at the end for extra fragrance; it shouldn’t cook too long or it’ll lose flavor.
  • If I’m serving guests, I keep the components separate so everyone can build their own wraps fresh.