Chicken Lettuce Wrap

Chicken Lettuce Wrap

Recipe by Maria Vergara


  • 3 scallions, thinly sliced

  • 3 oz shiitake mushrooms, diced

  • 1 tbsp sesame oil

  • 1 head of butter lettuce leaves, removed and washed

  • 1 1/4 lb ground chicken

  • 1 (8-oz) can water chestnuts, drained and diced

  • Sauce
  • 3 garlic cloves, minced

  • 2 tsp lightly packed fresh grated ginger

  • 1 tbsp low sodium soy sauce

  • 1 tbsp regular soy sauce

  • 1 shallot diced

  • 1 tbsp rice vinegar

  • 1/2 tbsp sesame oil

  • 1/4 cup hoisin sauce


  • Add all sauce ingredients and whisk together in a small bowl.
  • Add 1 tbsp sesame oil and bring to medium high heat in a large skillet. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.
  • Lower heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. When finished, remove from heat.
  • Stack a few lettuce leaves on one side of your meal prep container. Place some scallions on the top lettuce leaf. Add chicken filling to the other side of your container. Seal containers and store in fridge. When ready to eat, remove stack of lettuce leaves and scallions. Heat the filling. Then assemble your lettuce wraps.
You might also like

Leave A Reply

Your email address will not be published.