Description
Enjoy these healthy chicken lettuce wraps filled with savory ground chicken, fresh vegetables, and flavorful sauces, making them a perfect light meal or appetizer.
Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 red bell pepper, finely chopped
- 1 carrot, grated
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 head of butter or iceberg lettuce, leaves separated
- Chopped green onions, for garnish
- Chopped cilantro, for garnish (optional)
- Chopped peanuts, for garnish (optional)
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Once hot, add the finely chopped onion and sauté for about 2-3 minutes until translucent.
- Add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
- Add the ground chicken, breaking it up with a spatula, and cook until no longer pink, about 5-7 minutes, stirring occasionally.
- Stir in the finely chopped mushrooms, red bell pepper, and grated carrot. Cook for another 5 minutes until the vegetables soften.
- Pour in the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Stir well to combine.
- Season with black pepper to taste. Add red pepper flakes for heat if desired.
- Let the mixture simmer for about 2-3 minutes, stirring occasionally.
- While the filling simmers, separate the lettuce leaves and rinse them under cold water. Pat dry with a paper towel.
- Take a lettuce leaf, spoon a generous amount of the chicken filling into the center, and top with chopped green onions, cilantro, and peanuts if desired.
- Fold the sides of the lettuce leaf over the filling and enjoy like a taco!
Notes
- These wraps are versatile; feel free to add other vegetables or spices to suit your taste.
- For a vegetarian option, substitute ground chicken with a plant-based protein.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes