30-Minute Asian Chicken Lettuce Wraps

The amazing sauce for these Asian chicken wraps is made with easy-to-find store-bought ingredients.

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: SERVINGS

Calories: 275kcal

Author: Kathy

2 tbsp low-sodium soy sauce (gluten-free soy sauce or tamari for a gluten-free option)
3 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tsp sriracha (or to taste)
1 tsp sesame seed oil

1 tbsp extra-virgin olive oil
1 cup onion, chopped
2 garlic cloves, minced
1 tbsp ginger, freshly grated
1 lb ground chicken
½ cup water chestnuts, drained and chopped
2 green onions, sliced
¼ tsp salt (if needed)
freshly ground black pepper to taste
1 whole head Butter, Bibb, or Boston lettuce, leaves separated, washed, and thoroughly dried

Make the sauce by combining the hoisin sauce, soy sauce, rice wine vinegar, sriracha, and sesame seed oil in a small bowl.
Heat a large skillet over medium-high heat and add the olive oil. Saute the onions, garlic, and ginger until fragrant, about 1 minute.
Mix in the ground chicken and cook, breaking it up with a spatula or spoon, until no pink is left.
Pour in the sauce and simmer for 1-2 minutes or until the sauce has thickened slightly. Turn off the heat and add the water chestnuts and green onions. Season with salt and pepper if needed (remember soy sauce is already salty so taste it before adding any more salt), and serve over the lettuce leaves and with a side of steamed edamame or freshly cooked white rice.