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Chicken Lettuce Wraps

Delicious Chicken Lettuce Wraps filled with seasoned ground chicken, fresh vegetables, and savory sauces, all wrapped in crisp lettuce leaves—perfect for a quick dinner or a fun gathering!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp hoisin paste (or for a sweeter option, 1 1/2 Tbsp hoisin sauce)
  • 1.5 Tbsp soy sauce
  • 1 Tbsp tamarind juice
  • 0.5 tsp sesame oil
  • 0.25 tsp white pepper
  • to taste Chili flakes watch out if you like spicy!
  • 1 tsp cornstarch
For the Chicken Wrap
  • 1 Tbsp neutral oil (like vegetable or canola)
  • 0.5 onion diced
  • 3 cloves garlic, minced
  • 1 Tbsp finely grated ginger
  • 0.5 tsp five-spice powder
  • 500 g ground chicken (or your choice of protein)
  • 0.5 cup carrot, diced small
  • 0.33 cup water chestnuts, diced small
  • 1 tsp black soy sauce (optional, for extra color)
  • 1 green onion chopped
  • 0.5 head iceberg lettuce, separated into leaves
  • 1 Tbsp toasted white sesame seeds for garnish (optional)

Method
 

Preparation
  1. In a small bowl, combine all the sauce ingredients and stir until blended. If it's too thick, add a splash of water to loosen it.
  2. Dissolve the cornstarch in a little bit of cold water in another bowl.
Cooking
  1. In a hot wok or large skillet, heat the neutral oil over medium-high heat. Add diced onion and cook for about 3-4 minutes until translucent, then toss in the garlic and ginger.
  2. Add the five-spice powder, then add the ground chicken, breaking it into small pieces as it cooks (around 5-7 minutes) until it's thoroughly cooked.
  3. Pour in the sauce mixture and cook until the chicken absorbs the flavors and no sauce pools at the bottom (around 3-4 minutes). Toss in the diced carrots and water chestnuts.
  4. Increase the heat to high. Stir constantly until the mixture is thoroughly coated and heated through. Optionally, add a splash of black soy sauce for a deeper hue.
  5. Quickly mix in the cornstarch slurry and stir to thicken (30 seconds to 1 minute). Remove from heat and fold in the chopped green onions.
Serving
  1. Lay out the iceberg lettuce leaves and spread a thin layer of hoisin sauce on each. Add a generous spoonful of the chicken mixture, sprinkle with toasted sesame seeds, and enjoy your wraps!

Notes

To prevent the lettuce from tearing, choose larger outer leaves for wrapping. Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the filling in advance and store it separately. Use fresh vegetables for the best taste.