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Asian Chicken Lettuce Wraps

  • Author: Carole Jones


1 head iceberg lettuce
3 Tb hoisin sauce
2 Tb soy sauce
2 Tb water
5 garlic cloves, minced
2 tsp fresh ginger, minced
2 tsp plus 2 Tb canola oil
1 pound ground chicken (or turkey)
salt and pepper
1 bell pepper, diced
8 oz can water chestnuts, drained and chopped fine
5 scallions, chopped


1.  Remove 8 large, bowl shaped leaves from head of lettuce.  Whisk hoisin, soy and water together in small bowl.  Combine garlic, ginger and 2 tsp of oil in small bowl.
2.  Heat 1 Tb oil in large skillet over medium high heat until just smoking.  Cook chicken, stirring to break up clumps until cooked through, about 3 minutes.  Season with salt and pepper and transfer to a bowl.
3.  Add remaining Tb of oil to skillet and heat until just smoking.  Add pepper, water chestnuts and scallions and cook until peppers soften, about 3 minutes.  Clear center of skillet, add garlic mixture and cook until fragrant, about 30 seconds.  Add chicken and sauce.  Stir until thickened, about 30 seconds.  Spoon mixture into lettuce leaves and serve.


  • Serving Size: 1/8th
  • Calories: 238
  • Sugar: 12g
  • Sodium: 1559mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 6g
  • Protein: 15g
  • Cholesterol: 43mg

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