Asian Chicken Lettuce Wraps
Salty, crunchy, drizzled with toasted sesame oil…mmmm. Chicken lettuce wraps are a groovy summer option. Make the filling ahead and save time.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- 1 lb organic ground chicken
- 1/4 cup shallots, minced
- 1 cup carrots, diced
- 1/2 cup water chestnuts, chopped
Lettuce Wrap Sauce
- 1/4 cup low-sodium tamari (soy sauce)
- 2 teaspoons garlic chili paste
- 1 teaspoon fish sauce
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/2 cup chopped peanuts
- Toasted sesame oil for drizzling
Lettuce for Wraps: Iceberg, romaine, or bibb lettuce all work great
Preheat a large skillet to medium high. Add a small amount of olive oil, and saute shallots and carrots. Set aside in a large bowl. Then in the same pan, cook ground chicken. Add chicken to carrots and shallots, then toss together with water chestnuts.
To make the sauce, saute garlic and ginger until fragrant and soft. Remove from heat and whisk in tamari, garlic chili paste, and fish sauce. Pour sauce over chicken filling and toss to coat.
Separate lettuce leaves to make ‘cups.’ You may need to layer a few leaves to make a nice lettuce cup, depending on the type of lettuce you use!
Add a scoop of chicken filling to each lettuce cup, top with peanuts and a drizzle of toasted sesame oil and serve immediately.