Asian Chicken Lettuce Wraps are one of my favorite, healthy, low carb meals! Found in Chrissy Teigen’s Cravings cookbook, this recipe is savory, a little spicy, and so delicious served on crispy lettuce.
Chrissy Teigen’s cookbook ‘Cravings’ is one of my most referenced cookbooks! Love her or not, the girl can cook! I find myself always reaching for her cookbook when I want any Asian noodle dish, a great salad, or good comfort food.
I found the recipe for Asian Chicken Lettuce Wraps when I first bought ‘Cravings’ and I think I make them at least twice a month now – they are THAT good!! The best part about this recipe is you can fill it up with any of your favorite veggies. I’ve been known to add broccoli, edamame, or even tofu to make this recipe exactly what I want. My husband & I love them on crispy lettuce and our daughters eat the chicken mixture over rice. Either way you serve it, you get a savory, slightly spicy, crunchy flavor that everyone is sure to love!
Here’s how to make Asian Chicken Lettuce Wraps:
- Mix together the sauce. Add 2 tbsp of sauce to a large skillet over medium/high heat.
- Add the ground chicken to the pan and brown until no longer pink.
- When the chicken is almost cooked, add the mushrooms, red bell peppers, water chestnuts and carrots and cook until tender.
- Stir in the rest of the sauce and mix well. Turn the heat to low and let the flavors combine for a few minutes.
- Serve on large pieces of lettuce or over rice.
*Use any vegetables you prefer in these lettuce wraps. You can also sub out chicken for tofu or do a totally vegetarian lettuce wrap by adding more vegetables like broccoli, edamame, tomatoes, etc.
Asian Chicken Lettuce Wraps
Ingredients
- 1 lb ground chicken
- 1/2 lb mushrooms, stems removed and sliced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup water chestnuts, diced
- 1 head butter (or Boston) lettuce. Can also use romaine, green leaf or iceberg.
For the sauce:
- 3 tbsp Thai sweet chii sauce
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce, low sodium
- 1 tsp sesame oil
- 1 tbsp ginger paste
- 1 1/2 tsp minced garlic
- few drops of sriracha sauce (optional)
Instructions
- Mix the sauce together.
- Add 2-3 tbsp of the sauce to a large skillet over medium/high heat. When hot, add the ground chicken and cook until no longer pink.
- When the chicken is almost through cooking, add the mushrooms, bell pepper, water chestnuts, and carrots. Cook until the veggies are tender.
- Finish by adding the rest of the sauce to the pan. Turn the heat to low and let the. flavors combine or a few minutes. Serve in lettuce wraps or over rice.
