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Asian Lettuce Wraps Recipe

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3.8 from 9 reviews

These Asian Lettuce Wraps feature lean ground turkey or chicken cooked with a flavorful blend of hoisin sauce, soy sauce, sriracha, and aromatic fresh garlic and ginger. Crisp green onions, shredded carrots, and crunchy water chestnuts add texture, all wrapped in fresh Bibb or iceberg lettuce leaves for a light, delicious, and healthy appetizer or main dish that comes together in just 20 minutes.

  • Author: Lilya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Asian

Ingredients

Meat and Sauce

  • 3 tsp olive oil, divided
  • 1 lb 93% lean ground turkey or chicken
  • 4 - 5 Tbsp hoisin sauce (to taste)
  • 1 Tbsp soy sauce (low-sodium or regular)
  • 2 tsp sriracha (optional)
  • 1 Tbsp rice vinegar
  • 1 1/2 tsp sesame oil

Aromatics and Vegetables

  • 1 Tbsp minced fresh garlic (about 3 cloves)
  • 1 Tbsp peeled and minced fresh ginger
  • 2/3 cup sliced green onions (white and light green portions, plus more green portion for serving)
  • 1 medium carrot, peeled and shredded (about 1/2 cup)
  • 1 (8 oz) can water chestnuts, drained and chopped small

Serving

  • 1 large head Bibb lettuce or iceberg lettuce, leaves separated

Instructions

  1. Heat oil: In a 12-inch non-stick skillet over medium-high heat, heat 1 1/2 tsp of olive oil until shimmering.
  2. Cook turkey or chicken: Add the ground turkey or chicken in large crumbles to the skillet. Let it cook undisturbed until slightly browned on the bottom, about 3 minutes. Then break up the meat and continue cooking until fully cooked through, about 3 more minutes.
  3. Prepare sauce: While the meat is cooking, whisk together in a mixing bowl the hoisin sauce, soy sauce, sriracha (if using), rice vinegar, and sesame oil. Set aside.
  4. Drain excess liquid: Once the meat is cooked, drain any excess liquid from the skillet. Push the cooked meat to one far side of the pan and remove that side from heat.
  5. Sauté vegetables: Heat the remaining 1 1/2 tsp olive oil in the now-empty side of the skillet. Add the sliced green onions (white and light green parts) and shredded carrots. Sauté for 1 1/2 minutes until slightly softened.
  6. Add aromatics: Add the minced garlic and ginger to the vegetables and sauté for another 30 seconds until fragrant.
  7. Combine and finish: Pour the prepared sauce and add the chopped water chestnuts into the skillet. Cook and toss everything together for 30 seconds to blend flavors.
  8. Serve: Spoon the mixture warm into individual lettuce leaves. Garnish with additional sliced green onions if desired and serve immediately.

Notes

  • Use Bibb lettuce for a softer wrap, or iceberg lettuce for a crispier texture.
  • Adjust the amount of sriracha according to your spice preference or omit for a milder taste.
  • Lean ground chicken can be used as an alternative to turkey for a lighter flavor.
  • To keep wraps gluten-free, ensure the hoisin and soy sauce used are gluten-free varieties.
  • Leftover filling can be refrigerated in an airtight container for up to 2 days and reheated before serving.

Find it online: https://familyhomemeals.com/asian-lettuce-wraps-recipe/