Asian Chicken Lettuce Wraps

I was hosting a few friends for dinner and wanted to make something fun and flavorful so I settled on Asian Chicken Lettuce Wraps. I am a big fan of this recipe – they’re easy to make and once you buy the staples, like hoisin, rice vinegar, and soy sauce, you’ll have them in the pantry for a million Asian-influenced recipes down the line. I paired these with a slaw and cucumber salad and it was a hit! Best of all, I could make all of the items in advance and simply re-heat the meat once they arrived.IMG_4735Ingredients

  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • Cooking spray
  • 1 lb ground chicken
  • 8 oz can of water chestnuts
  • 2 tbsp chopped unsalted cashews
  • 2 scallions
  • 1 head of bib lettuce
  • 1 package grated carrots


  • In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.
  • Heat a medium skillet over medium/high heat. Spray with cooking spray and then add chicken.
  • Cook until browned and cooked through. 8 – 10 min.
  • Add the water chestnuts (chopped), carrots and cashews to the pan
  • Pour the hoisin mixture on top and cook for 1-2 min.
  • Stir in the scallions
  • Clean and lay out bib lettuce and add chicken to each to serve


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9 thoughts on “Asian Chicken Lettuce Wraps

    1. Yes! It’s actually super easy (as is everything I do, haha!). I just buy two different bags of coleslaw mix from TJs, and just add veganaise, salt and pepper. I am going to write something soon about this product because I LOVE it. It’s so healthy, low fat and tastes just like mayo – without being bad for you! Just mix a few tablespoons, shake well and add salt/pepper and that’s it! Keeping it in the fridge for 30 mintues+ before you serve is best so it soaks in. 🙂

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