Asian Lettuce Wraps




I serve these with condiments such as julienned red and yellow peppers, cucumber sticks, cilantro and sliced radish – as well as Sriracha for those who like extra spice. You can substitute ground turkey or pork for the chicken, and make it gluten-free by using gluten-free hoisin and coconut aminos or tamari (instead of soy sauce).



  1. In a large sauté pan over medium-high heat, warm the oil and brown the ground chicken, breaking it up the pieces. When it’s almost cooked through, add the green onions and carrots and saute with the chicken for about 2-3 minutes.
  2. In a bowl, stir together the soy sauce, hoisin, ginger, water and sesame oil. Pour over the chicken mixture in the pan, cover and simmer for 5-7 minutes, until carrots are soft.
  3. To assemble each chicken wrap: Top a lettuce leaf with about 1/4 cup of chicken mixture and sprinkle with cilantro. Serve with other optional condiments on the side (julienned red pepper, cucumber sticks, shelled edamame and chopped peanuts).

Courses Main

Cuisine Asian

Recipe by Smart In The Kitchen at