This recipe is not difficult to make and you can use your favorite lettuce. I’ve used butter lettuce or Boston lettuce as that is so delicate and delicious and it’s a type of lettuce that does not overpower the chicken mixture.
The only possible downside of this lettuce is (if you want to call it a downside), that it may be a little messy to eat, especially when the lettuce leaves are small and not particularly strong enough to hold the ground chicken. In order to avoid a mess, keep it simple and easily eat the Chicken Lettuce Wraps with fork and knife.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Ground chicken – ground turkey is a perfect alternative, but ground beef or a combination of pork and beef will also do.
- Butter lettuce – other types of lettuce or perfectly fine as well, like iceberg lettuce, or gem lettuce.
- Shallot
- Ginger – fresh or ginger paste.
- Garlic – fresh of garlic paste.
- Carrots
- Pineapple
- Sweet peppers
- Fresh herbs – cilantro, parsley and mint and/or basil.
- White miso paste
- Mung bean sprouts
- Peanut sauce – made from peanut butter, soy sauce, sesame oil, rice vinegar, water, lime juice, sriracha.
How to Make Chicken Lettuce Wraps
Step 1 – Heat oil in a skillet and add the shallot, ginger and garlic and heat until slightly caramelized.
Step 2 – Add the ground chicken and salt, pepper. Cook, breaking up the meat until cooked through, about 5 to 7 minutes.
Add carrots, pineapple, miso paste, fresh herbs and mix until warm.
Step 3 – Add sweet pepper and mung bean sprouts.
If using, make the peanut sauce now. Can be done very quickly in the microwave or on the stove by mixing all ingredients for the sauce.
Step 4 – Place the lettuce leaves on a dish and divide the chicken mixture over the leaves.
Serve with the peanut sauce (or not).
Enjoy your dinner!
Chicken Lettuce Wraps
Pin Recipe FacebookIngredients
- 12 ounces ground chicken (NOTE 1)
- 1 shallot, finely chopped
- 1 tablespoon fresh ginger (NOTE 2), finely chopped
- 1 clove garlic (NOTE 3), finely chopped
- 1/2 cup carrot, shredded
- 2 tablespoons mint, finely chopped
- 2 tablespoons cilantro (NOTE 4), finely chopped
- 2 tablespoons parsley, finely chopped
- 1 ring pineapple, canned
- 1 tablespoon white miso paste
- 1/4 cup sweet pepper, julienne-cut
- 1/2 cup Mung bean sprouts
Peanut sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 2 tablespoons water
- 1/2 lime, juice
- 1 teaspoon sriracha
Instructions
- Heat oil in a skillet and add the shallot, ginger and garlic and heat until slightly caramelized.
- Add the ground chicken and salt, pepper. Cook, breaking up the meat with the edge of a spoon or spatula until cooked through, about 5 to 7 minutes.
- Add carrots, pineapple, miso, fresh herbs and mix until warm.
- Add Sweet pepper and bean sprouts.
- Make the peanut sauce, by mixing all ingredients and warm on stove or in microwave. If too thin add a little bit more water until desired thickness is reached.
- Place the lettuce leaves on a dish and divide the chicken mixture over the leaves.
- Serve with or without the peanut sauce.
Notes
- Instead of ground chicken, ground turkey, beef or pork can be used or a combination of pork and beef.
- Replace a tablespoon of fresh ginger with 1 tablespoon of ginger paste.
- Replace a clove of garlic with a teaspoon of garlic paste.
- Instead of cilantro you can use basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.