Asian Chicken Lettuce Wraps {RECIPE} | Confessions of a Stay-At-Home Mom

January 8, 2014

Asian Chicken Lettuce Wraps {RECIPE}

Holy crap it's been a long few days. 

You see, a few days ago, Hubby alerted me that the keyboard of our laptop stopped working. Rendering our only computer unusable. Do you know what this means to a gal whose livelihood rests in her job as a social media manager?

It's like death.

The cold, slow death of Winter. 

I walked around the house aimlessly for the few days My Baby was getting fixed up at the hospital. I attempted to complete my work via mobile devices, but most efforts were futile. Last night I received the sweet sweet email that my lappy was all fixed up and ready to be taken home.

And here we are.

While I was waiting for my life to begin again, I spent time perusing new healthy recipes on my phone. I found a few that fit into my "healthy goals for 2014 blah blah blah" commitments, and I was most intrigued by recipes I was finding for Asian Chicken Lettuce Wraps. There are no less than a gagillion copycat recipes for PF Changs Lettuce wraps, with varying degrees of differences. Some I liked, some I didn't (like, most call for ground chicken, which kind of grosses me out. So I knew I needed to make an adjustment here).

So after some experimenting in the kitchen, I came up with my own version of Asian Chicken Lettuce Wraps that I am truly pleased with. And it's healthy, no less! My version utilizes my Slow Cooker Shredded Chicken recipe, which I think is a bit healthier than ground chicken (although you can opt out of making shredded chicken and use the same amount of ground if you'd prefer).

  • 2.5 lbs of cooked Shredded Chicken (or cooked ground chicken if you'd prefer)
  • 1/2 cup onion, finely diced
  • 1 heaping TBS minced garlic
  • 1/2 cup of canned water chestnuts, finely diced
  • 2 TBS soy sauce
  • 1 tsp sesame oil
  • 1 tsp hoisin sauce
  • 1 tsp sweet chili sauce
  • 1 tsp cooking sherry (or rice wine vinegar)
  • 1/2 tsp ground ginger
  • 1 head of Bibb or Iceberg Lettuce leaves

Spray a pan with non-stick cooking spray. Saute the onions and garlic for 1-2 minutes on medium heat, until soft and translucent. 

While the onions/garlic are cooking, in a small bowl, mix the soy sauce, sesame oil, hoisin sauce, chili sauce, sherry and ginger. Pour into pan with onion mixture. 

Add the chicken. Cook over low-medium heat until all is heated through and the chicken is well incorporated. 

If the mixture seems dry, drizzle with soy sauce until the desired level of moisture is achieved (I had to add another TBS or two at the end of cooking).

Serve in lettuce leaves (roughly 1/4-1/2 cup of mixture in each leave. Top with condiments/sauce of choice.


nom nom nom

I highly recommend topping each wrap with either Hoisin Sauce or Sweet Chili Sauce. Both make great condiments on these lovely wraps.

We ate these as an entree (if you need more to bolster it, add rice or serve over noodles), but the wraps would make a great appetizer or side dish as well!

I'd love to hear how these turn out for you - so leave a comment!

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