Chicken Lettuce Wrap Recipe

Prep

Wash and carefully separate lettuce leaves; pat dry and refrigerate to keep crisp. Finely dice the onion, mince garlic and ginger, grate the carrot, chop water chestnuts and slice green onions separating white and green parts.

Heat a large skillet or wok over medium-high heat. Add vegetable oil and let it warm until shimmering.

Add the diced onion and the white parts of the green onions to the skillet. Sauté 2–3 minutes until softened and translucent.

Add minced garlic and ginger and cook 30 seconds until fragrant—do not burn.

Add ground chicken to the pan, breaking it up with a spatula. Cook 5–7 minutes, stirring, until the chicken is no longer pink and starts to brown in places.

Stir in chopped water chestnuts and grated carrot; cook 1–2 minutes to warm through and combine textures.

While the chicken cooks, whisk together soy sauce, hoisin, rice vinegar, sesame oil, brown sugar (or honey), and chili garlic sauce (if using) in a small bowl until smooth.

Mix cornstarch with 1 tablespoon water to make a slurry and add to the sauce; stir to combine.

Pour the sauce mixture over the cooked chicken and vegetables. Stir constantly and cook 1–2 minutes until the sauce thickens and coats the filling. Taste and add salt and black pepper as needed.

Stir in the white + green onion mixture (reserve some green parts for garnish if desired). Remove skillet from heat and finish with a drizzle of sesame oil for aroma.

Arrange lettuce leaves on a platter. Spoon about 2–3 tablespoons of the warm chicken filling into each leaf (adjust to preference).

Top each wrap with chopped cilantro, remaining sliced green onions, and a sprinkle of toasted sesame seeds. Serve with lime wedges for squeezing over the wraps.

Optional: offer extra chili sauce or soy on the side. Eat by folding the lettuce over the filling and enjoying immediately so the leaves remain crisp.