Asian Chicken Lettuce Wraps!

A quick (less than 30 minutes), easy, and healthy dinner that tastes delicious! Gluten and dairy-free!

This Asian Chicken Lettuce Wraps recipe is one that took me years of trial and error, and lots of taste-testing, to get it just right.

These Asian Chicken Lettuce Wraps wraps are one of my favorite dinners. They are quick and easy and my whole family loves them.  Even my kids eat them, and have tons of fun doing it!

Asian Chicken Lettuce Wraps: Ingredients & Substitutions

As always I recommend making this recipe exactly as it’s written! Like I said, I tested and retested this recipe more times than I can count to achieve lettuce wrap perfection! However, here are a few potential substitutions!

Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken! You can also use ground turkey or ground beef!

• Peanut Oil: Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I recommend olive oil or avocado oil!
• Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
• Peanut Butter: If you have a peanut allergy any nut or seed butter could work here, but peanut butter definitely gives the best results!

How to Make Asian Chicken Lettuce Wraps 

Let’s walk through the process of making this chicken lettuce wraps recipe step-by-step. Don’t forget to watch the video too!

Make the Sauce

The first step in this lettuce wrap recipe is making the sauce. The sauce is the key to the flavor of this recipe. I do not suggest tampering with the sauce. It is the part of this recipe that took me years to perfect, and is absolutely delicious as-is.

It’s really simple to make! Just whisk all the ingredients together. If you use a thicker peanut butter that is solid at room temperature, you may need ot warm it slightly before using it to make this Asian lettuce wraps recipe!

Make the Lettuce Wrap Filling

Begin by cooking the onion, minced garlic and ground chicken until the chicken is lightly browned.

Use a Wok, Sauté pan, or a cast iron skillet. For traditional Asian recipes I love pulling out my wok. But as you can see in the photo above, a regular sauté pan or cast iron skillet works perfectly.

Next, add the vegetables and cook until they are soft.

Then, add the sauce and cook until slightly thickened.

Serve 

I prefer to enjoy this recipe the traditional way – as lettuce wraps!  However, I usually serve these Asian Chicken Lettuce Wraps to my kids over noodles or rice, or with a side of our favorite homemade fried rice, because it’s much easier for them to eat with a spoon then wrapped in a piece of lettuce.

They’re also a great appetizer, along with these spring rolls dipped in peanut sauce, to some of our favorite Asian meals, like cashew chicken, vegetable stir fry, Asian quinoa salad, and this baked crispy tofu.

Store

Store any leftover lettuce wrap filling in an airtight in the refrigerator for up to 5 days. Store leftover lettuce separately in the refrigerator, because storing them together will make the lettuce soggy.

Freeze

The lettuce wrap filling can be frozen for up to 2 months in an airtight container. Thaw it by warming it in a pan on the stovetop over low heat.

organic ground chicken breast

content source:
joyfoodsunshine