This 30-minute recipe for lettuce wraps delivers a perfect balance of nutrition and flavor in every bite. Packed with 24g of protein and only 322 calories per serving, these wraps are ideal for health-conscious food lovers.
The combination of fresh ingredients creates a satisfying meal that’s both light and filling. Whether you’re meal prepping for the week or serving a quick weeknight dinner, these versatile wraps hit all the right notes while keeping your healthy eating goals on track.
Ingredients for Asian-Style Lettuce Wraps
- Ground Chicken: 1 pound, can substitute with turkey for a leaner option
- Fresh Produce:
- 1 red bell pepper, diced finely for perfect texture
- 2 green onions, chopped for garnish
- 2 teaspoons minced ginger root, adds authentic flavor
- 1 head Boston Bib or romaine lettuce, separated into cups
- Pantry Essentials:
- 1 cup water chestnuts, adds delightful crunch
- 1 Tablespoon olive oil for cooking
- Sriracha sauce for heat (optional)
Step-by-Step Instructions
- Prepare the Marinade: Mix soy sauce, rice vinegar, and sesame oil in a bowl. Combine with ground chicken and let flavors meld.
- Make the Sauce: Whisk together soy sauce, rice vinegar, sugar, sesame oil, hoisin sauce, and cornstarch until smooth.
- Cook the Filling: Heat olive oil in a large skillet, cook marinated chicken for 2-3 minutes until lightly browned.
- Add Vegetables: Push chicken aside, add bell pepper, ginger, green onions, and water chestnuts. Stir-fry for 1-2 minutes until crisp-tender.
- Finish and Serve: Pour sauce over mixture, cook until thickened. Spoon into lettuce leaves, top with Sriracha if desired.
Cooking Techniques
The key to perfect lettuce wraps is quick, high-heat cooking! Give your pan a minute to get nice and hot before adding the ingredients. When stir-frying, keep things moving in the pan – this helps everything cook evenly and keeps the chicken from sticking.
The trick to getting that restaurant-style taste is cooking in stages: first the chicken, then the veggies, and finally bringing it all together with the sauce.
Variations & Substitutions
These wraps are super flexible! You can swap ground turkey for chicken, or try tofu crumbles for a vegetarian version. Not a fan of water chestnuts? Try chopped celery for that same wonderful crunch.
If you can’t find Boston Bibb lettuce, iceberg or butter lettuce works great too. For a gluten-free version, just use tamari instead of soy sauce. Want it spicier? Add some chopped jalapeños or a dash of chili oil to the mix!
Serving Suggestions
Set up a fun DIY lettuce wrap station! Put out bowls of the hot filling, fresh lettuce leaves, extra chopped green onions, and different sauces. Some yummy sides that go great with these wraps: steamed rice, Asian cucumber salad, or simple stir-fried vegetables. Want to make it a complete feast? Add some hot and sour soup or egg drop soup on the side!
Storage Tips
Keep the filling and lettuce leaves separate when storing. The filling stays good in an airtight container in the fridge for 3-4 days – just warm it up when you’re ready to eat.
Wash and dry fresh lettuce leaves as you need them. The sauce might thicken up in the fridge, but a quick stir with a splash of water will bring it back to life. These make amazing leftovers for lunch!
Lettuce Wraps
Equipment
- large skillet or wok
Ingredients
For the marinade:
- 1 pound ground chicken or turkey
- 1 Tablespoon low-sodium soy sauce
For the Sauce:
- 5 Tablespoons low-sodium soy sauce
Instructions
- Place marinade ingredients in a bowl and mix well. Add chicken and stir to combine. Set aside.
- Combine all of the sauce ingredients and mix until smooth.
- Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry 2-3 minutes.
- Push the chicken to the side of the pan and add the bell pepper, ginger, green onions, and water chestnuts. Stir fry 1-2 minutes.
- Add the sauce and cook over medium heat, stirring as needed, until thickened. Serve in lettuce cups, topped with sriracha hot sauce, if desired.
