Ground Chicken Lettuce Wraps

picking up a saucy ground chicken lettuce wrap topped with green onion and cilantro.

Ground Chicken Lettuce Wraps

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These ground chicken lettuce wraps are one of those dinners that feel fresh and light but still totally satisfying. The chicken is juicy, the sauce is savory-sweet and glossy, and there’s just enough crunch from the veggies to keep every bite interesting. It comes together in one pan in about 25 minutes and works just as well in lettuce cups or over rice for an easy weeknight dinner.

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Prep Time8

Cook Time12

Total Time20

Servings: servings

Author: Molly Thompson

INGREDIENTS

Lettuce Wraps

1 Tablespoon olive oil or avocado oil
2 teaspoons fresh grated ginger
4 cloves garlic minced
2 lb ground chicken I used 93/7
1 small yellow onion finely diced
2 cups shredded carrots
1 (8-oz) can water chestnuts drained and diced
Butter lettuce for serving
For toppings: sliced green onions, crushed peanuts, avocado, and/or fresh cilantro

Sauce

1/2 cup coconut aminos or low-sodium soy sauce
2 Tablespoons hoisin sauce optional
1 Tablespoon honey
2 Tablespoons peanut butter or cashew butter
2 Tablespoon rice wine vinegar
1 Tablespoons water
1 Tablespoon cornstarch

INSTRUCTIONS

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the diced onion and cook for 2-3 minutes, until soft.
2 teaspoons fresh grated ginger, 4 cloves garlic, 1 small yellow onion, 1 Tablespoon olive oil
Add the ground chicken to the skillet. Let it cook undisturbed for 1-2 minutes then break it up and cook until no pink remains.
2 lb ground chicken
Stir in the carrots and water chestnuts and cook for 2-3 minutes, until they’re tender but still slightly crisp.
2 cups shredded carrots, 1 (8-oz) can water chestnuts
While the veggies cook, whisk together the sauce ingredients in a small bowl. Pour it over the mixture and let the sauce bubble for 1–2 minutes so it thickens and clings to the chicken, it should look glossy, not watery.
1/2 cup coconut aminos, 2 Tablespoons hoisin sauce, 1 Tablespoon honey, 2 Tablespoons peanut butter or cashew butter, 2 Tablespoon rice wine vinegar, 1 Tablespoons water, 1 Tablespoon cornstarch
Pull the lettuce apart into cups. I like to double up two pieces to make sure they don’t break. Spoon the mixture into lettuce cups and garnish with green onions, peanuts, cilantro, and/or avocado slices.
Butter lettuce, For toppings: sliced green onions, crushed peanuts, avocado, and/or fresh cilantro

Notes

Other lettuce options: butter lettuce is soft and round, making it easy to eat. You can also use iceberg lettuce for more crunch or romaine lettuce for longer, thinner lettuce cups.

Serve them as bowls: skip the lettuce and spoon them over coconut rice, brown rice, white rice, or cauliflower rice.

Keep it juicy (not dry): Use 93/7 ground chicken and don’t overcook before adding the sauce.

No hoisin?: Substitute with an additional 1 Tablespoon coconut aminos and ½ Tablespoon honey.

Make-ahead: Store the filling in an airtight container in the fridge for up to 4 days. Reheat gently before serving.

Nutrition

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