Lettuce Wraps (4) Recipe

Name: Mosa Asian Bistros Lettuce Wraps (4) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup boneless skinless chicken breast (or extra-firm tofu, pressed); 1 cup shiitake or cremini mushrooms, finely diced; 0.5 cup canned water chestnuts, drained and finely diced; 4 tbs scallions (green onions), thinly sliced; 2 tsp garlic, minced; 1 tsp fresh ginger, minced; 1 tbs neutral oil (vegetable or canola); 2 tbs soy sauce (or tamari for gluten-free); 1 tbs hoisin sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.25 tsp black pepper; 1 tsp cornstarch (optional, for slightly glossy/thicker filling); 1 tbs water (if using cornstarch slurry); 0.25 cup toasted chopped peanuts or cashews; 0.25 cup crispy fried shallots or store-bought crunchy wonton strips; 2 tbs fresh cilantro leaves, roughly chopped; 4 each lime wedges; 1 tsp chili garlic sauce or sriracha (optional); 8 each butter lettuce or bibb lettuce heads, separated into whole leaves and chilled; 2 cups ice water (to crisp lettuce, optional)

Inspired by Mosa Asian Bistro

Time35m

Serves4

sauteed chicken or tofu, diced mushrooms, water chestnuts, scallions, crunchies, chilled lettuce cups

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Ingredients

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Filling

1 cup boneless skinless chicken breast (or extra-firm tofu, pressed)

1 cup shiitake or cremini mushrooms, finely diced

1/2 cup canned water chestnuts, drained and finely diced

4 tbs scallions (green onions), thinly sliced

2 tsp Garlic, minced

1 tsp fresh ginger, minced

1 tbs neutral oil (vegetable or canola)

2 tbs soy sauce (or tamari for gluten-free)

1 tbs hoisin sauce

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/4 tsp black pepper

1 tsp cornstarch (optional, for slightly glossy/thicker filling)

1 tbs water (if using cornstarch slurry)

Crunchy Toppings & Garnish

1/4 cup toasted chopped peanuts or cashews

1/4 cup crispy fried shallots or store-bought crunchy wonton strips

2 tbs fresh cilantro leaves, roughly chopped

4 each Lime wedges

1 tsp chili garlic sauce or sriracha (optional)

Lettuce Cups

8 each butter lettuce or bibb lettuce heads, separated into whole leaves and chilled

2 cups ice water (to crisp lettuce, optional)

Method

Prepare Lettuce

Remove outer damaged leaves from lettuce, separate into whole leaves, rinse gently under cold water. Submerge leaves in ice water for 5–10 minutes to crisp, then drain thoroughly and pat dry with paper towels or spin in a salad spinner. Keep chilled until assembly.

Make Filling

Prep proteins and aromatics

If using chicken: trim and finely dice chicken into small 1/4-inch pieces so they cook quickly and evenly. If using tofu: press 15–30 minutes to remove excess moisture, then crumble or dice into small cubes. Finely dice mushrooms and water chestnuts. Thinly slice scallions, separate white and green parts if desired. Mince garlic and ginger.

Sauté aromatics

Heat a large skillet or wok over medium-high heat. Add neutral oil and swirl to coat. Add minced garlic and ginger and cook 20–30 seconds until fragrant (do not burn). Add the white parts of the scallions and cook 30 seconds more.

Cook protein and vegetables

Add the diced chicken (or tofu) to the skillet. Spread into a single layer and let sear 1 minute, then stir and continue cooking 3–4 minutes until chicken is cooked through (internal temp 165°F) or tofu is lightly browned. Add diced mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Stir in diced water chestnuts and cook 30 seconds to warm through.

Season and finish

Lower heat to medium. Add soy sauce, hoisin, rice vinegar, sesame oil, and black pepper. Stir to combine. If you prefer a slightly glossy, thicker filling, mix cornstarch with 1 tablespoon water to make a slurry and stir into the pan; cook 30–60 seconds until sauce thickens and coats the filling. Taste and adjust: add 1 teaspoon chili garlic sauce or more soy sauce if needed. Stir in the green parts of the scallions and remove from heat.

Assemble & Serve

Transfer the warm filling to a shallow bowl. Arrange chilled lettuce leaves on a serving platter. Spoon about 2–3 tablespoons of filling into the center of each lettuce leaf (adjust so each wrap is easy to hold).

Top each portion with a sprinkle of toasted chopped peanuts or cashews, a pinch of crispy fried shallots or wonton strips, and a few cilantro leaves. Serve immediately with lime wedges for squeezing and extra chili sauce on the side.

If preparing ahead: keep filling warm and lettuce chilled separately. Assemble just before serving to maintain lettuce crispness and crunchy toppings.