Chicken Lettuce Wraps
Chicken lettuce wraps are a super easy weeknight meal that comes together in 30 minutes! Made with juicy ground chicken, tender mushrooms, a sweet and tangy sauce, and crisp lettuce.
Servings: 6
Ingredients
For the sauce
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons dark brown sugar
- 1 teaspoon rice vinegar
For the rest of the dish
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- ½ white onion finely chopped
- 3 cloves garlic minced
- 8 ounce (227 g) can of water chestnuts drained and finely chopped
- ½ cup (113 g) reconstituted shiitake mushrooms finely chopped
- ½ pound (227 g) cooked ground chicken
- Bibb lettuce cups
Instructions
- In a small bowl, whisk together all the ingredients for the sauce and set aside.4 tablespoons low-sodium soy sauce, 4 tablespoons dark brown sugar, 1 teaspoon rice vinegar
- In a large skillet over medium-high heat, add the sesame oil and vegetable oil. Once hot, add the onion, garlic, water chestnuts, and shiitake mushrooms. Cook the veggies until tender and warmed through, about 5 minutes.2 tablespoons vegetable oil, 1 tablespoon sesame oil, 1/2 white onion, 3 cloves garlic, 8 ounce can of water chestnuts, 1/2 cup reconstituted shiitake mushrooms
- Add the cooked ground chicken to the skillet then pour the sauce all over the entire mixture. Stir to combine. Let cook together for 3-5 minutes.1/2 pound cooked ground chicken
- Serve hot in the bibb lettuce cups and with a side of white rice, if desired.Bibb lettuce cups
Video
Notes
- To finely chop the ingredients fast, you can pulse them in a food processor. Don't overdo it but just so you get roughly chopped pieces.
- To store. Keep your lettuce leaves and the chicken/mushroom mixture in separate airtight containers in the fridge for up to 5 days.
- To reheat. Simply heat up the chicken on the stovetop over medium heat, and then add everything to a fresh lettuce leaf.
Nutrition
Serving: 1 wrap | Calories: 179 kcal | Carbohydrates: 14 g | Protein: 8 g | Fat: 11 g | Fiber: 1 g | Sugar: 9 g
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