Savory Asian Chicken Lettuce Wraps for a Guilt-Free Feast
Delicious Asian Chicken Lettuce Wraps made with ground chicken, mushrooms, and water chestnuts. A low-carb, gluten-free delight.
Equipment
- wok or large skillet
- - Mixing bowl
Ingredients
For the Filling
- 1 lb Ground Chicken or ground turkey for leaner option
- 1 cup Water Chestnuts diced
- 1 cup Dried Shiitake Mushrooms soaked and chopped
- 2 tbsp Reduced Sodium Soy Sauce or tamari for gluten-free
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce or mushroom sauce for vegetarian
- 1 tbsp Sesame Oil for authentic flavor
- 2 tbsp Rice Wine or Dry Sherry or white wine as substitute
- 1 tbsp Sugar or low-calorie sweetener
- 1/2 tsp Freshly Ground White Pepper or black pepper as alternative
- 2 cloves Garlic minced
For the Wrap
- 12 leaves Iceberg Lettuce Leaves or Boston/Little Gem lettuce
- 1/4 cup Diced Scallions for garnish
Instructions
Preparation
- Soak the dried shiitake mushrooms in hot water until they soften, about 10-15 minutes. Chop finely.
- In a mixing bowl, combine the reduced sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine, sugar, and white pepper.
- In another bowl, mix the ground chicken, chopped shiitake mushrooms, and water chestnuts. Add the marinade and toss well. Let it marinate for 15 minutes.
- Prepare a spicy hoisin dipping sauce by mixing hoisin sauce, chili sauce, and warm water.
- Heat remaining sesame oil in a wok. Sauté minced garlic until golden.
- Add the marinated chicken mixture to the wok and stir-fry until browned and cooked through, about 4-5 minutes.
- Spoon the chicken mixture into each iceberg lettuce leaf, garnish with scallions, and drizzle with dipping sauce.
Notes
Assemble wraps just before serving for maximum crunch. Customize with extra veggies if desired.