Steps to Make Chinese Lettuce Wraps

Tantalizing Chicken Lettuce Wraps

For certain types of lettuce that have larger leaves, you can use them to fully wrap your filling until it looks like a roll.

Recipe Summary Tantalizing Chicken Lettuce Wraps

These are even better (and, I'm convinced, WAY healthier) than the popular restaurant chain best-known for their lettuce wraps. These wraps are gluten-free, as long as you use GF/wheat-free soy sauce/tamari.

Ingredients | Chinese Lettuce Wraps

3 tablespoons canola oil

1 small onion, diced

1 cup sliced fresh mushrooms

3 cloves garlic, or to taste, minced

2 teaspoons minced fresh ginger

1 pound ground chicken

5 tablespoons soy sauce

1 tablespoon rice vinegar

1 (8 ounce) can baby corn, drained and chopped

1 (4 ounce) can sliced water chestnuts, drained and finely chopped

1 cup chopped sugar snap peas

1 teaspoon sesame oil

2 heads Boston lettuce, leaves separated

Directions

Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.

Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.

Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

You can add additional vegetables to the mixture, but try to keep the pieces small so that you get a bit of each ingredient in every bite.

If it needs more soy sauce or vinegar, add at the end of cooking.

You can spice it up with spicy chile sauce or cayenne.

The mixture freezes quite well. These make lovely appetizers for parties, though they can be messy to eat.

Info | Chinese Lettuce Wraps

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 12 wraps

TAG : Tantalizing Chicken Lettuce Wraps

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