Chicken Lettuce Wrap Recipe

Prepare ingredients

Chop shiitake mushrooms finely, mince garlic, grate ginger, thinly slice Thai basil, and measure sauces and seasonings so everything is ready to add while cooking.

Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the chopped shiitake mushrooms and a pinch of salt. Sauté 4–5 minutes until they release moisture and begin to brown.

Push mushrooms to the side of the pan, add the ground chicken to the center, break it up with a spatula, and cook 5–7 minutes until no longer pink and starting to brown. Combine with mushrooms and stir to mix.

Add the minced garlic and grated ginger to the pan and cook 30–45 seconds until fragrant (do not burn).

Stir in oyster sauce (2 tbs), light soy sauce (1 tbs), rice vinegar (1 tsp), and sesame oil (1 tsp). Cook 1–2 minutes until sauce reduces slightly and coats the meat. Taste and adjust seasoning with kosher salt (about 1/2 tsp total) and black pepper (1/4 tsp). Remove from heat and fold in the sliced Thai basil (1 cup). Let filling rest 5 minutes so flavors meld.

While the filling cooks, make the kimchi aioli. In a small bowl combine 1/2 cup mayonnaise, 1/4 cup finely chopped kimchi (drained), 1 tsp lime juice, 1/2 tsp gochujang (optional) and a pinch of salt. Whisk until smooth and taste; adjust acidity or heat as desired. Chill until assembly.

Toast the chopped pistachios in a dry skillet over medium heat 2–3 minutes, shaking the pan, until fragrant and lightly browned — watch carefully to avoid burning. Remove and cool. Thinly slice green onions and set aside with extra basil leaves.

Prepare the lettuce cups by selecting intact baby gem leaves, trimming stems if needed so they sit flat, and patting dry. Divide julienned carrot, cucumber, and sliced red pepper into small bowls for assembly.

To assemble each wrap: place a lettuce leaf in your palm, add about 2–3 tablespoons of the warm chicken-shiitake filling, top with a small pinch of julienned carrot (about 1 tablespoon), cucumber (about 1 tablespoon), and red pepper (about 1 tablespoon). Add a drizzle (about 1/2 teaspoon) of kimchi aioli over the filling.

Sprinkle each assembled wrap with a pinch of toasted pistachios (about 1 teaspoon) and some sliced green onion. Garnish with a small whole Thai basil leaf. Repeat until you have made approximately 12 wraps.

Serve immediately while filling is warm so lettuce remains crisp. Provide extra kimchi aioli on the side for dipping.