Asian Chicken Lettuce Wraps
A delicious, low-carb copycat of restaurant-style lettuce wraps made with ground chicken and shiitake mushrooms, seasoned with garlic, ginger, and hoisin.
Ingredients
3 servings- 1 lbGround chicken breast
- 1/2 cupShiitake mushrooms, finely chopped
- 2 tbspHoisin sauce (low sodium)
- 1 tbspSoy sauce (low sodium)
- 1 tbspRice vinegar
- 2 clovesGarlic, minced
- 2 Scallions, chopped
- 1 headButter lettuce
Instructions
Step 1
Heat a large non-stick skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, until browned.
Step 2
Add the chopped shiitake mushrooms, minced garlic, and the white parts of the scallions. Cook for 2-3 minutes.
Step 3
In a small cup, stir together hoisin, soy sauce, and rice vinegar. Pour over the chicken mixture.
Step 4
Simmer for 3 minutes until the liquid reduces and coats the chicken.
Step 5
Stir in the green parts of the scallions.
Step 6
To serve, spoon the warm chicken mixture into butter lettuce leaves.
Chef's Tips & Notes
Pro Tips
- •Use butter lettuce or romaine hearts for the best wrapping experience.
- •Add water chestnuts for a classic crunch.
- •If you cannot find ground chicken breast, ground turkey breast works just as well.
Storage
Store the chicken filling in the fridge for up to 4 days. Keep lettuce separate.
Freezing
The chicken filling freezes well for up to 3 months. Thaw and reheat before serving.
Meal Prep
Perfect low-carb lunch. Simply pack the chicken filling in a container, and keep lettuce leaves wrapped in a damp paper towel in a ziplock bag.
Nutrition Facts
Per serving (3 servings total)
