Lettuce Wraps Recipe
Make Lettuce Wraps Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wraps & Garnishes
Method
Filling
- 1
Prepare aromatics and sauce
In a small bowl combine soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, brown sugar, cornstarch and chicken broth. Whisk until smooth and set aside.
- 2
Cook vegetables
Heat a large skillet or wok over medium-high heat. Add vegetable oil. When hot, add diced onion and cook 2–3 minutes until softened. Add mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Stir in grated carrot, chopped water chestnuts, minced garlic and ginger and cook 1–2 minutes until fragrant.
- 3
Brown the meat
Push vegetables to the side of the pan and add the ground chicken. Break up with a spatula and cook 4–6 minutes until no longer pink and starting to brown. Mix meat and vegetables together and drain any excess fat if necessary.
- 4
Finish the filling
Pour the prepared sauce over the meat-vegetable mixture. Stir and cook 1–2 minutes until sauce thickens and coats the filling; the cornstarch and reserved broth will create a glossy glaze. Taste and adjust seasoning—add a pinch of salt if needed or extra soy for saltiness, extra sriracha for heat. Stir in sliced green onions and chopped cilantro, then remove from heat.
- 5
Keep the filling warm while you prepare wraps. If the filling seems dry, add 1–2 tablespoons water or broth to loosen.
Assemble & Serve
- 6
Prepare lettuce leaves by rinsing and patting dry. For larger leaves, trim the thicker stem portion if needed so they fold easily.
- 7
- 8
Serve immediately with lime wedges on the side for squeezing over the filling. Offer extra hoisin, sriracha or soy sauce at the table.
- 9
Leftovers: store filling in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth before serving in fresh lettuce leaves.