Quick and easy Asian lettuce wraps are delicious! Minced chicken, shiitake mushrooms, and water chestnuts finished with a spicy seafood sauce.
Asian lettuce wrap
You know how much I love using lettuce leaves as wraps for everything from turkey taco lettuce wraps and buffalo chicken lettuce wraps to BLT lettuce wraps and Thai chicken peanut lettuce tacos. They instantly make dishes low in carbs and calories and don’t interfere with the flavor of the filling.This Asian lettuce wrap recipe is no exception. Inspired by the restaurant PF Chang, this is a very delicious restaurant. Please try.
This healthy chicken lettuce wrap recipe was inspired by my friend Bee’s Malaysia) the first cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung PaoHer book is full of quick and easy recipes for her favorite Chinese dishes. Whether you’re celebrating Chinese New Year, watching a football game, or simply inviting friends over, I highly recommend making a copycat recipe. can be used instead. This makes 6 wraps as an appetizer. To make this a meal, double the recipe for 4 servings.
What is the best lettuce for lettuce wraps?
Lettuce wraps have several favorite lettuce options. Each leaf should be deep enough to hold the filling without wilting when hot food is added. Perfect for lettuce wraps Healthy lettuce is tough head lettuce such as Iceberg, Bibb, Boston, Endive, and Little Gems.
Asian lettuce wrap
- Boneless, skinless chicken thighs: I made my own minced chicken in a food processor. However, you can buy packaged ground chicken to save time.
- water chestnut For crunch, but replace with chopped celery if desired.
- dried shiitake: If you can’t find dried shiitake mushrooms, you can substitute fresh shiitake mushrooms or cremini mushrooms.
- Marinade: Low-salt soy sauce, koku soy sauce, oyster sauce, sesame oil, sake or sherry, sugar, white pepper
- garlic: Finely chop 2 cloves of garlic.
- lettuce: iceberg, bib, boston, endive, little gem
- Green onion or green onion: Garnish the wrap with diced green onions.
- Spicy Hoisin Dipping Sauce: hoisin sauce, chili sauce (such as sriracha), lukewarm water
How to make Asian lettuce wraps
- mushroom: Place mushrooms in boiling water for a few minutes to soften, remove stems and chop finely.
- make the sauce/marinade By combining all the ingredients from soy sauce to pepper.
- Marinated chicken, mushrooms and water chestnuts 15 minutes.
- Mix the spicy seafood soup Place ingredients in a small bowl and set aside.
- Sauté: Heat sesame oil in a wok or large skillet over medium heat. Cook the garlic for 10 seconds, then add the chicken mix. Fry for 4-5 minutes.
- serve: Spoon 1/4 cup of chicken onto each lettuce leaf and top with green onions and dipping sauce.
what to serve with asian lettuce wraps
variation:
- meat: Swap the ground chicken for lean ground turkey, ground pork, or ground beef.
- Vegetarian Lettuce Wraps: Substitute tofu crumble or chopped portobello mushrooms for chicken.
- mushroom: The mushroom flavor is subtle, but if you don’t like it, skip it and use red or yellow peppers.
- Soy sauce: Asian lettuce wrap with two types of soy sauce. Dark soy sauce is thicker, sweeter, and darker than regular soy sauce, but if you don’t have it, you can substitute it with soy sauce, oyster sauce, or seafood sauce. You can also use tamari or coconut aminos as a gluten-free alternative to low-sodium soy sauce.
- Oyster sauce: Served with oyster sauce as a sub with fish sauce or seafood.
- garlic: Replace with fresh grated ginger or use both.
- pepper: Freshly ground black pepper works well in place of white pepper.
- nuts: Top the wrap with chopped cashews or peanuts for extra crunch.
- Mild dipping sauce: Omit the sriracha.
Other lettuce wrap recipes:
asian chicken lettuce wrap
3
These quick and easy authentic Asian chicken lettuce wraps are delicious with sautéed ground chicken, shiitake mushrooms and water chestnuts in a spicy seafood dipping sauce.
- 8 Oz skinless, Boneless chicken thigh, minced meat
- 1/4 cup water chestnut, chopped
- 1/4 cup dried shiitake, If you can’t find dried shiitake mushrooms, you can also chop fresh shiitake mushrooms.
- 1 tablespoon Reduced salt soy sauce
- 1/4 teaspoon dark soy sauce
- 1/2 teaspoon Oyster sauce
- 1 1/2 teaspoon sesame oil
- 1 tablespoon rice wine or dry sherry
- 1/2 teaspoon sugar
- freshly ground white pepper, taste
- 2 cloves garlic, chopped
- 6 iceberg lettuce leaves, Rinse (be careful not to break)
- 2 tablespoon diced green onion
For Spicy Hoisin Dipping Sauce:
- Four tablespoon seafood sauce
- 1/2 teaspoon chili sauce, using sriracha
- 1 tablespoon hot water
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Put the mushrooms in hot water and soften for a few minutes. Remove the stem and chop finely.
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Add soy sauce, oyster sauce, 1/2 teaspoon of sesame oil, sake, sugar, and pepper in a bowl and mix.
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Place the ground chicken (I used a food processor this time), softened mushrooms, and water chestnuts in a bowl. Pour over the chicken. Throw away. Marinate for 15 minutes.
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Mix the ingredients for the spicy seafood sauce in another bowl. set aside.
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Heat the remaining sesame oil in a wok or large skillet over medium heat. Add garlic. Cook until golden brown, about 10 seconds. Add chicken mixture; Fry until browned, about 4 to 5 minutes, then break up the chicken.
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To serve, spoon 1/4 cup of chicken onto each lettuce leaf. Garnish with scallion and spoon, and serve each with slightly spicy hoisin dipping sauce.
If you want this faster, you can buy ground chicken and use it instead. This makes 6 wraps as an appetizer. To make this a meal, double the recipe for 4 servings.
Serving: 1lettuce wrap, calorie: 102kcal, carbohydrate: 9.5g, protein: 8.5g, thick: 3g, saturated fat: 0.5g, cholesterol: 32mg, sodium: 344mg, fiber: 1g, sugar: 4.5g
WW Points Plus: 3
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