These Asian Chicken Lettuce Wraps by Joy Food Sunshine are our CEO’s favourite recipe! They are delicious, healthy, easy and quick to make – in under 30 minutes!. They are also gluten and dairy-free!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Here are all of the ingredients you will need for your wraps.
- 3 tbs soy sauce*
- 3 tbs hoisin sauce**
- 1 tbs sesame oil
- 1 tbs rice vinegar
- 1 tbs peanut butter
- 1 tbs honey
- 2 tsp sweet chili sauce (Trader Joe’s!)
- ½ tsp garlic powder
- ¼ tsp powdered ginger
Wrap Filling Ingredients:
- 1 head of lettuce
- 1 lb ground chicken
- 1 tbs peanut oil
- ½ onion minced
- 1 cup red or green pepper diced
- 1 8 oz can water chestnuts drained and minced
The Lettuce recommended for these wraps Butterhead Lettuce, Romain Lettuce and Green Leaf Lettuce. The process for making the sauce is very simple, you just need to combine all of the ingredients together!
Begin by whisking all of your sauce ingredients together, then heat 2 tbs peanut butter in a frying pan. Once this is hot, add in your ground chicken. Cook this together until the chicken begins to brown, then add your onion and cook for 5 minutes, until the onion becomes translucent. Ensuring that the chicken is brown and crispy really brings out the flavour and texture of the whole dish.
Dice your vegetables very small, this step is important and helps to bring even more flavour to your wraps! Helpful tip: If you want your vegetables chopped very fine, you can use a food processor. Add in your peppers and water chestnuts and cook for about 5 minutes or until the peppers have softened a bit. Once ready, add in your sauce and simmer on low heat. Do this until the chicken and vegetables are evenly coated and everything is fully heated.
Cutting the lettuce for your wraps is simple! Take off the bottom part of the head of lettuce and then peel away each leaf of the lettuce. Then fill your lettuce leaves with your wrap filling. Make sure to wash and dry the lettuce before serving.
Be sure to check out Joy Food Sunshine’s website for the original recipe!