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Chicken Lettuce Wraps Two Ways — Beginner and Expert


The other day DearSugar asked me to check out a recipe she was considering making. While the dish — chicken lettuce wraps with Asian flavors — sounded delicious, the recipe was unclear and difficult to follow.

Later that same day, I found myself grubbing on Betelnut's lettuce wraps thinking, I need to find a better recipe! Luckily, I've found two recipes. They are both straight-forward and delectable. One involves more ingredients, making it a little more complicated. Check out the two and choose which appetizer recipe suits your needs when you read more.



Beginner Chicken Lettuce Wraps
From Joanne Weir

2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated

  1. Warm the oil in a skillet or wok over medium-high heat.
  2. Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes.
  3. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
  4. To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

Serves 6.



Expert Chicken Lettuce Wraps
From Dallas News

1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce

  1. For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
  2. For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
  3. Be sure the rest of the ingredients are chopped and measured.
  4. Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain and set aside.
  5. Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes.
  6. Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
  7. Divide mixture among lettuce leaves and roll each like a burrito.

Makes 6 to 8 appetizer servings.

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