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Lettuce Wraps Deserve a Spot in Your Weeknight Dinner Rotation

Life At The Table Lettuce Wraps. 5 butter leaves on a white platter filled with cooked ground chicken and garnished with shredded carrots, chopped peanuts, cilantro, and fried rice sticks. There is an orange napkin sitting next to the platter on a wooden table.
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Discover how to make flavorful, easy lettuce wraps at home. They’re perfect for quick, healthy weeknight dinners with bold, fresh ingredients.

Ingredients

Units Scale
  • 1 lb ground chicken
  • 1 cup onion, finely diced
  • 1 cup red bell pepper, finely diced
  • 1 8–oz can water chestnuts, drained and diced
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon red pepper flakes
  • 2 green onions, bias-sliced
  • Butter lettuce, leaves washed and separated
  • olive oil
  • kosher salt

Garnish

  • fried rice sticks, optional
  • chopped peanuts
  • shredded carrot
  • cilantro, chopped
  • lime wedges

Fried Rice Sticks

  • 1–2 oz dried rice sticks
  • oil for frying (peanut or avocado)

Instructions

  1. In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha. Set aside.
  2. Lightly heat a large skillet over medium heat. Add the ground chicken and season lightly. Add a bit of olive oil to keep the chicken moist as it cooks, if needed. 
  3. Add the finely minced onion to the skillet once the chicken begins to brown. Lightly season the onions with kosher salt.
  4. Once the chicken is cooked through and the onions are translucent, add the garlic and ginger. Sauté until fragrant.
  5. Stir in the bell pepper and the chestnuts. Sauté for a minute or so.
  6. Stir the hoisin sauce mixture into the skillet and let it heat through, 2-3 minutes.

Lettuce Wrap Assembly

  1. Spoon 1-2 tablespoons of the chicken mixture into the lettuce leaves, depending on how much the leaf will hold.
  2. Top with additional hoisin sauce, shredded carrots, cilantro, chopped peanuts, and a small squeeze of lime juice.
  3. Add some fried rice sticks on top, if desired.

Fried Rice Sticks

  1. Heat a deep wok over medium-high heat. 
  2. Add about 2 inches of oil to the wok and heat it to 375˚F. Test the temp by tossing in a small piece of a rice stick. If it puffs immediately, the oil is ready.
  3. Drop in small handfuls of the rice noodles and immediately scoop them out once puffed with a spider or slotted spoon. Place them on a paper towel-lined tray to drain.
  4. Use immediately or store in an air-tight container for 2-3 days.

Notes

  • Boston and Bibb lettuce leaves also make lettuce wraps.
  • Romaine lettuce, with it’s sturdy stem can also be used. You can’t wrap the lettuce very much but the sturdy stem of the romaine will act more like a scoop or a spoon.

Find it online: https://lifeatthetable.com/lettuce-wraps-deserve-a-spot-in-your-weeknight-dinner-rotation/

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Top 10 Fruits and Vegetables for Weeknight Cooking

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