Chicken Lettuce Wraps
These delicious Asian-inspired chicken lettuce wraps are so much better than P.F. Chang's and are prepared in under 25 minutes.
Servings 4
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 1 pound ground chicken
- 1 cup diced yellow onion
- 1 tablespoon minced fresh garlic
- ⅓ cup hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons ground ginger
- 2 teaspoons sriracha
- 1 (8 ounce) can water chestnuts drained, rinsed and diced
- ¼ cup sliced green onions white and green parts
- Lettuce leaves butter lettuce, iceberg, romaine, green or red leaf. Rinsed and patted dry with a clean dish towel or paper towels.
- ½ teaspoon sesame seeds
Instructions
- Heat olive oil and sesame oil in a skillet or wok over medium high heat. Add ground chicken and cook until chicken is fully cooked, browned and no longer pink (about 5 to 6 minutes). Crumble chicken with a wooden spoon while cooking, stirring frequently. Drain off fat.
- Add yellow onion, garlic, hoisin sauce, soy sauce, vinegar, ginger, and sriracha. Stir to combine. Cook until onions are soft and translucent (about 3 to 4 minutes).
- Add water chestnuts and green onions. Cook an additional 2 minutes, or until green onions are tender, stirring frequently.
- Spoon chicken mixture onto lettuce leaves and sprinkle with sesame seeds.
Notes
- Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
- This recipe yields approximately 4 cups of ground chicken mixture.