Asian Lettuce Wraps

My husband is Filipino, and begs for me to make Asian food, something I’ve never really experimented with until after we were married, partially because I’ve never been a huge fan of Asian food in general.  I have to say, I enjoy the Asian food we make far more than the Americanized, MSG-filled food you get at restaurants or in the frozen section.  One of our favorites are lettuce wraps.  Somewhat like a spring roll, but you make it as you eat it, and it’s much more filling.

Recipe – Serves 4

1 head butter lettuce

1 pound ground chicken

1 tablespoon cooking oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 teaspoons minced pickled ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, cook the chicken most of the way in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary.
  3. Drain, and set aside to cool.
  4. Cook the onion in the same pan, stirring frequently.
  5. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
  6. Stir in chopped water chestnuts, green onions, sesame oil, and mostly- cooked chicken
  7. Continue cooking until the onions just begin to wilt, about 2 minutes.
  8. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
  9. To serve, allow each person to spoon a portion of the meat into a lettuce leaf.
  10. Wrap the lettuce around the meat like a burrito, and enjoy!

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