Best Asian Chicken Lettuce Wraps Recipes

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

ASIAN CHICKEN AND RICE LETTUCE WRAPS

Steps:

• Cook UNCLE BEN'S® Ready Rice® Jasmine according to package directions.
• Brown ground chicken in a large non-stick skillet over medium heat, about 10 minutes. Drain and return chicken to skillet. Add stir fry sauce to chicken, along with celery, green onions, grated carrot, and water chestnuts. Stir to combine over low heat until just heated through, about 5 minutes.
• Fill each lettuce leaf with a scoop of jasmine rice and top with a scoop of chicken mixture.

EASY ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Whisk together water and cornstarch in large mixing bowl until smooth.
• Stir in teriyaki sauce.
• Add chicken and water chestnuts.
• Mix to coat.
• Marinate for 30 minutes.
• Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
• Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.

QUICK ASIAN LETTUCE CHICKEN WRAPS

Steps:

• Cut chicken breasts into thin strips. Add butter to skillet and melt over medium to high heat. Add onion and garlic and cook 1 minute to get the flavors flowing into the butter. Add chicken, hoisin sauce and cook until chicken is white on the outside but still pink on the inside (approximately 5 minutes). Add the chinese five spice, black pepper and soy sauce and cook another 5 minutes on medium to high heat, reduce temperature and simmer covered 5-10 minutes so the chicken becomes tender.
• Fold into lettuce wraps!
• This is very filling, low carb and low calorie. Enjoy!

ASIAN CHICKEN OR TURKEY CRISPY LETTUCE WRAPS

Steps:

• In a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes).
• Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.
• Add in the chopped green onions; cook for about 1 minute.
• Season the mixture with salt and pepper.
• Spoon the mixture between large lettuce leaves; roll up tighly.
• Serve with hoisin sauce on the side.
• Delicious!

PAN-ASIAN CHICKEN AND VEGETABLE LETTUCE WRAPS

Steps:

• For dipping sauce:
• Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
• For wraps:
• Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. (Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.)
• Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
• Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
• *Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Heat oil and cook chicken until brown.
• Add soy, mae ploy, sesame seeds, pine nuts, rice vinegar, garlic,and ginger and cook one minute.
• Serve in ramikin garnished with ground peanuts and fresh chopped cilantro.
• Scoop into iceberg lettuce leaves.

ASIAN LETTUCE WRAPS {WITH GROUND CHICKEN OR TURKEY} - COOKING CLASSY

Steps:

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty side of skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.

ASIAN STYLE CHICKEN AND PEAR LETTUCE WRAPS

Steps:

• In a small bowl, mix the cornstarch with 3 tablespoons of water to form a smooth paste and set aside.
• Warm the peanut oil in a skillet or wok over medium high heat. Add the garlic, ginger, and white parts of the scallion and stir-fry until fragrant, 2 to 3 minutes. Add the chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.
• Add the chili sauce, hoisin, and soy sauce, stirring to combine and evenly distribute the ingredients. Add the reserved cornstarch slurry and stir until the sauce is clear. Finish with the reserved scallion greens, pear matchsticks, and a splash of sesame oil.
• To serve: Place a heaping tablespoon of filling in the middle of a lettuce leaf with a few cilantro leaves, if desired. Wrap the lettuce around the contents and eat.

ASIAN INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Start by mixing 2 Tbsp of brown sugar with about ¼ c of soy sauce and a splash or two of rice wine vinegar. Set aside. In another mixing bowl, add all of the topping sauce ingredients and as much hot mustard and hot chili oil as you like. I usually use about a ¼ teaspoon of each and it is pretty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour sesame oil into a hot skillet and start by cooking the chicken over medium high heat. When chicken turns white, add the onions until they turn translucent. Finally add the mushrooms and water chestnuts. Mix all ingredients together and cook until it turns golden. Once ingredients are almost fully cooked, add the minced garlic and the sauce mixture you made in the beginning. This last part is optional, but really adds a nice texture to the lettuce wraps. You can use a deep fryer or a pan of hot oil to fry off some rice noodles until they puff up. They will cook and burn extremely fast so you need to be careful with this! Take the lettuce cups and add the chicken mixture, top with crispy rice noodles and drizzle as little or as much topping sauce as you would like.
• Enjoy!

ASIAN CHICKEN LETTUCE WRAPS RECIPE - (4.5/5)

Steps:

• Grill chicken until just done, do not over cook. Allow to cool and then dice. (If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below). In a small bowl or ramekin, mix together the stir fry sauce and set aside. Prepare all ingredient by chopping and dicing to pea size pieces. Heat the oil in a wok or large skillet over medium high heat. Add water chestnuts, onion, garlic, and pepper. Stir fry until onions are slightly tender about 2 - 3 minutes. Add mushrooms and stir fry for another minute. Add chicken and herbs, stir to mix well. Add stir fry sauce and mix well to coat. Remove from heat. Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce. Asian barbecue sauce: Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly. Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Wash the lettuce, dry, and separate the leaves. Set aside. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside. Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.