Asian Lettuce Wraps

This protein-packed, low carb summer sensation is quick & easy to make. Serve it as an appetizer or main course - you’ll feel like you’re at your favorite Asian eatery!

Let's get started  »

Step 1 - Gather Ingredients

Canola, Grapeseed or Safflower oil
1 lb ground chicken
Salt & pepper
4 green onions, white & light green parts only, thinly sliced
4 minced garlic cloves
2 tbsp. finely minced fresh ginger
2 carrots, peeled & finely diced
Hoisin Sauce, prepared in bottle (found in the Asian aisle)
1 head of Bibb, Butter or Romaine lettuce leaves, leaves separated, rinsed & patted dry
1/4 cup chopped peanuts

Optional ingredients: cilantro, hot sauce

Step 2 - Cook the Chicken

Heat 2 tbsp. of oil in a skillet over med-high heat; add the chicken and a 1/4 tsp salt & 1/8 tsp pepper. Cook until browned and crumbled, 10 minutes or so.

Step 3 - Make a Sauce

In another pan heat 2 tbsp. of oil over med-high heat; add onion, garlic & ginger. Cook, stirring a bit, until mixture softens, about 5 min. Add the carrot and 1/4 tsp. salt; cook until carrot softens, about 8 min. Next, add the chicken (from previous skillet) to the pan. Mix 1/2 cup Hoisin sauce with 1/2 cup of water and add it to the chicken & vegetables mix. Finally, add the peanuts; cook for 2 more minutes and stir the whole mixture together to blend the flavors.

Step 4 - Final

Scoop the chicken mixture into the lettuce leaves, pick up and eat. (The cool lettuce will act as nice contrast and barrier to the warm chicken.) As a great option: garnish with cilantro and/or hot sauce. Enjoy!