Lettuce Wrap (chicken Or Shrimp) Recipe

Choose protein

Decide whether to use chicken, shrimp, or both. For chicken: slice into 1/4- to 1/2-inch bite-size strips. For shrimp: pat dry and leave whole or halved if large.

In a medium bowl combine 2 tbsp soy sauce, rice vinegar, sesame oil, cornstarch, grated ginger, minced garlic and black pepper. Reserve the remaining 1 tbsp soy sauce for the sauce. Toss the chicken or shrimp with the marinade until evenly coated. Let sit 10–15 minutes while preparing vegetables (or up to 30 minutes in the fridge).

Prepare the lettuce by separating leaves, rinsing gently, and drying thoroughly. Keep leaves whole for wrapping.

Thinly slice the green onions, julienne the carrot, thinly shred the cabbage, dice the red bell pepper, and chop the cilantro and mint (if using). Combine carrot, cabbage, bell pepper, half the green onions and herbs in a bowl and season lightly with 1/4 tsp salt and a squeeze of lime if desired. These will be the crunchy filling.

Heat a large nonstick skillet or wok over medium-high heat with 1 tablespoon vegetable oil. When hot, add the marinated chicken in a single layer (if using shrimp cook separately or after chicken). Cook chicken without moving for 1–2 minutes to sear, then stir-fry for 3–4 more minutes until cooked through and no pink remains. Remove chicken to a bowl and tent with foil.

If cooking shrimp: add a little more oil to the pan if needed. Add shrimp in a single layer and sear 1–2 minutes per side until opaque and pink. Remove and combine with cooked chicken if using both. Taste and adjust salt (up to the 1/2 tsp total).

Make the sauce by whisking together the reserved 1 tbsp soy sauce, hoisin, sriracha, lime juice and 1 tbsp water until smooth. Taste and adjust heat or tang—add more sriracha for spice, lime for brightness.

Combine the cooked protein with half the sauce in the pan over low heat, tossing to coat. Warm through 30–60 seconds so sauce clings to the meat but does not burn. Remove from heat.

Set out lettuce leaves and the bowl of vegetable filling. Spoon 2–3 tablespoons of the warm protein mixture into the center of each lettuce leaf. Top with the crunchy vegetable mix, a sprinkle of green onions, chopped cilantro and mint, crushed peanuts and sesame seeds. Drizzle extra sauce on top as desired.

Serve immediately, letting diners fold the lettuce over the filling like a taco. Provide lime wedges and extra sriracha or hoisin on the side.