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Chicken Lettuce Wraps

Chicken Lettuce Wraps

Craving something light yet satisfying? These Chicken Lettuce Wraps are your answer! Packed with flavor and made with fresh ingredients, they’re a perfect easy weeknight dinner. Delight in the crunch of lettuce wrapped around savory chicken filling, and watch your family devour them!
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 cups
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup hoisin sauce
  • ¼ cup reduced-sodium soy sauce plus 1 tablespoon
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground chicken breast
  • 1 small bunch green onions thinly sliced, white/light green and dark green parts divided
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic minced (about 2 teaspoons)
  • 8 ounces baby bella cremini mushrooms finely chopped
  • 1 ½ cups grated carrots from about 3 large carrots
  • ½ teaspoon red pepper flakes reduce to 1/4 teaspoon or omit if sensitive to spice
  • 2 (8-ounce) cans water chestnuts drained and finely chopped
  • 2 heads butter lettuce

Equipment

  • Skillet
  • Grater
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon
  • Slow Cooker

Method
 

  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Set aside.
  2. Heat the olive oil in a large skillet over medium high. Add the ground chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
  3. Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender.
  4. Stir in the water chestnuts and green parts of the green onions before serving. To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

Notes

  • Tip 1: Make on the stovetop by preparing the recipe through step 2 in a large skillet or Dutch oven, adding the chopped mushrooms, carrots, red pepper flakes, and sauce, cooking until tender.
  • Tip 2: Store leftover filling in an airtight container for up to 4 days; keep lettuce separate to maintain crunch.
  • Tip 3: Rewarm filling in a skillet or microwave before filling lettuce cups just before serving.
  • Tip 4: Freeze leftover filling in an airtight container for up to 3 months. Thaw overnight in the fridge.
  • Tip 5: This dish is best enjoyed fresh and can be customized with additional toppings.