Chicken Lettuce Wraps Recipe

Carefully separate 12 large lettuce leaves, rinsing and patting dry. Trim thick rib at the base if needed so leaves lay flat. Chill in the refrigerator until ready to serve.

Place cilantro leaves and lime wedges in small bowls for guests to garnish their wraps.

Prepare protein

If not using pre-ground chicken, finely mince 1 lb boneless skinless chicken breasts with a sharp knife or pulse briefly in a food processor until mince-like. Pat lightly dry with paper towel.

Cook aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil. When oil is hot and shimmering, add 3 minced garlic cloves and 1 tsp grated ginger; stir for 20–30 seconds until fragrant but not browned.

Brown chicken

Add the minced chicken to the skillet in an even layer. Let it sit undisturbed 30–45 seconds to allow some browning, then break up with a spatula. Cook 4–5 minutes until mostly cooked through and no longer pink.

Add vegetables

Push the chicken to one side and add the 1/2 cup diced onion, 1/2 cup grated carrot, 1/2 cup chopped water chestnuts, 1/2 cup chopped mushrooms, and white parts of 4 sliced green onions. Stir and cook 2–3 minutes until vegetables are softened but still retain some texture.

Mix sauce

In a small bowl combine 3 tbs soy sauce, 2 tbs hoisin sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar (or honey), and 0.5 tsp chili garlic sauce if using. In a separate small cup, whisk 1 tsp cornstarch into 2 tbs warm water until smooth; add this slurry to the sauce mixture.

Combine and simmer

Pour the sauce over the chicken-vegetable mixture in the skillet. Stir to combine and bring to a gentle simmer over medium heat. Cook 1–2 minutes until sauce thickens and coats the filling. Taste and adjust seasoning with 1/2 tsp kosher salt and 1/4 tsp black pepper as needed.

Finish

Stir in the green onion greens (reserve a few for garnish) and remove the skillet from heat. If you want more sesame aroma, drizzle an additional 1/4 tsp sesame oil and stir.

If using, toast 1 tsp sesame seeds in a dry small skillet over medium heat 1–2 minutes until fragrant and slightly golden. Chop 2 tbs roasted peanuts coarse. Sprinkle sesame seeds and peanuts over the warm filling or provide them as toppings.

To serve, spoon about 2–3 tablespoons of the chicken mixture into the center of each lettuce leaf (adjust to preference). Top with cilantro, reserved green onion slices, toasted sesame seeds and peanuts, and a squeeze of lime. Fold or roll the leaf and eat by hand.

Leftovers: store filling in an airtight container in the refrigerator for up to 3 days. Do not store assembled wraps.