Asian Chicken Lettuce Wraps
As the weekend rolls around, the favourite dishes from the takeaway menu call
louder than ever. However, I love imitating those recipes at home as they take
out the time, energy and expense of going out. Plus, they taste just as good
as the real thing.
The recipe I am sharing this week is inspired by the staple appetizer, Chicken
Lettuce Wraps at P.F. Chang’s restaurant.
These Chicken Lettuce Wraps feature ground chicken and veggies in an addictive
sweet and salty sauce all nestled in crisp butter lettuce leaves. The perfect
low-carb dinner for busy weeknights!
WHY THIS RECIPE WILL BECOME YOUR NEW FAVORITE
There’s a lot to love about these Asian Chicken Lettuce Wraps. Here’s what
makes them a favorite in my home:
-
HEALTHIER TAKE ON A RESTAURANT CLASSIC: These wraps are made
using fresh ingredients and have the same flavor as you would enjoy in a
Chinese restaurant. After all, isn’t homemade and fresh always the best? -
A BREEZE TO WHIP UP: Just cook the chicken and veggies, and pile
everything on the lettuce leaves. Everything gets ready in just 30
minutes! -
AMAZING FLAVORS: The savory goodness of the chicken filling,
paired with the crisp freshness of the lettuce leaves, creates a
harmonious blend of tastes and textures making these legitimately
crave-worthy! -
LEFTOVERS ARE A DREAM: This recipe yields a generous portion of
the filling, and will last in the refrigerator for several days or can
be frozen for several months. Simply grab some fresh lettuce leaves and
you will have a meal in no time!
If you love Asian recipes, don’t forget to check the following:
CAN I MAKE THE LETTUCE WRAPS AHEAD OF TIME?
Yes! You can prepare the chicken filling up to 3 days in advance. Just
store it in an airtight container separately in the fridge and reheat when
ready to serve.
Allow the filling to cool down a bit before piling onto the lettuce to
protect the lettuce from wilting before you get a chance to devour it.
Also, do not assemble the lettuce wraps until the last minute or else the
filling will make the lettuce soggy. If you are making these for your
guests, set out the lettuce, filling, and toppings buffet-style so
everyone can build their own wraps!
WHAT IS THE BEST TYPE OF LETTUCE TO USE FOR THESE WRAPS?
Butter lettuce leaves are my personal pick. It’s best to go with a head
of lettuce that has thicker ribs with wide, sturdy leaves pliable enough
to hold everything together.
If you made these Asian Chicken Lettuce Wraps, I would love to know
how they turned out! Please let me know by leaving a comment below.
Ingredients:
- 2 Tablespoons sesame oil
- 1 white onion, finely diced
- 2 cloves of garlic, minced
- 1 Tablespoon minced ginger
- 450 g ground chicken
- 1/4 cup hoisin sauce
- 1 Tablespoon low-sodium sauce
- 2 Tablespoons sweet red chili sauce
- 1/2 cup carrots, cut into matchsticks
- 1/3 cup cashews
- Scallions, chopped
- Sesame seeds, for serving
- Butter lettuce leaves, for serving
Instructions:
-
In a large wok or non-stick skillet, heat sesame oil over medium
heat. When the oil is hot, add the onion and cook for 2-3 minutes
until translucent. -
Then, add in the minced ginger and garlic, and cook for 2 more
minutes. -
Add in the ground chicken to the skillet, breaking it up with a
wooden spoon or spatula as you go. When the chicken is cooked, add
the hoisin sauce, soy sauce, sweet red chili sauce and the
cashews. Stir everything until it’s well combined and all of the
chicken is coated in the sauce. Reduce the heat to low, and cook
for 3-5 minutes. -
Remove the skillet from the heat and let it cool for a few
minutes, then stir in the carrots and the chopped scallions. -
To assemble the wraps, open one of the lettuce leaves and add a
large spoonful of the chicken mixture into the wrap and top it
with sesame seeds. - Enjoy!
