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These Asian Chicken Lettuce Wraps are perfect for meal prep and come together in under 30 minutes.
I love to make these lettuce chicken wraps often. They are so easy to do but pack such a punch with flavor. The chicken is also great to have for meal prep. Sometimes I’ll serve any leftover chicken over rice!
How to make Asian chicken lettuce wraps:
Like I said before, you will be shocked at how easy it is to make these lettuce wraps. Here’s how to do so:
- Let’s get saucy! The key to this dish is in the sauce. Mix together rice vinegar, sesame oil, soy sauce, ginger paste, garlic paste, hoisin sauce and red pepper chili flakes.
- Cook that chicken! While I use a wok in a lot of my asian recipes, you don’t need one here. Cook the chicken with some vegetable oil, you’ll want to break up the chicken into smaller pieces.
- Crunch! I like to have a crunchy component to my lettuce wraps. So fry some rice sticks in hot oil for about two minutes.
- Combine! Add the sauce into the pan with the chicken and stir together. Add some chopped scallions too.
- Assemble! Take some lettuce, I like to use butter lettuce, then top with the chicken and rice sticks. Serving with sweet chili sauce hits the spot as well.
Substitutions for this recipe:
If you don’t have rice vinegar, don’t worry. Apple cider vinegar will work as a great substitute.
Romaine lettuce works well in place of the butter lettuce, if that is more your thing. Feel free to double up on the lettuce leaves when assembling the lettuce wraps as well.
Instead of rice sticks you can use rice noodles. If you want neither, you can leave them out completely. Water chestnuts and peanuts are a great option to add instead of rice sticks too.
Asian Chicken Lettuce Wraps
Ingredients
- ½ lb ground chicken
- 3 tbsp Rice vinegar
- ½ tbsp Sesame oil
- 2 tbsp Soy sauce
- ½ tbsp Ginger paste , or 1tsp fresh ginger minced
- 1 tbsp garlic paste , or 1 clove garlic minced
- 3 tbsp Hoisin sauce
- 2 tsp Red pepper chili flakes
- 1 Butter leaf lettuce
- 1/4 tsp Pepper
- 1/4 cup Scallions, chopped
- 1/2 package vermicelli rice noodles, optional
- 1 tbsp Vegetable oil
- 2 tbsp Sweet chili sauce, optional
Instructions
- In a small bowl mix together the rice vinegar, sesame oil, soy sauce, ginger paste, garlic paste, hoisin sauce and red pepper chili flakes. Set aside.
- Heat a pan over medium heat with 1 tbsp of vegetable oil. Add the ground chicken and break up into pieces. Let cook for 5 minutes, stirring and breaking up occasionally.
- In another pan heat 1 inch deep of vegetable oil over medium high heat. Once hot, fry the amount of rice sticks or noodles that you want to use for the wraps. It should fry in about 2 minutes. Remove and set aside.
- The chicken should be done by now, add in the sauce and turn up the heat to medium high, stir until all the chicken is covered. Add in the scallions and stir. This should be about 2 minutes total.
- Assemble the wraps. I like to put the chicken first, and then some rice sticks. I serve it with sweet chili on the side as well.
- Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
