Chicken Lettuce Wraps

March 8, 2013
Chicken Lettuce Wraps Featured

Enjoy one of the favorite appetizers from our Ethnic Food Swap

Chicken Lettuce Wraps

We dare you to compare against PF Chang's

If you can't quite remember how PF Chang's tasted .. maybe a sweet nothing in the ear of your special someone will remind them how much fun dress-up dates are.



Chicken Lettuce WrapsUpdates from Ali 11/21/13

This is hands down one of my favorite ways to have chicken.  Love the bite-sized chunks, reconstituted mushrooms add intense flavor to any dish, and the sauce brings it all together.

Very often, if we're low on generic protein sources in the freezer, this is one of the many ways I'll prepare chicken. The taste lends itself to so many different meals I use freezer proteins for wraps, on cottage cheese or on its own with a side of veggies

If you don't have a wok, a well-seasoned cast iron skillet works really well.

Source the best ingredients you can here .. they'll really make a difference. When I realized I loved making Chinese flavored meals at home I spent some time at our local Asian grocery stocking up on the most authentic sauces I could find.

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~ Adapted from Todd Wilbur's Top Secret Recipes

Chicken Lettuce Wraps
Prep time
Cook time
Total time
Serves: 4 as an appetizer
  • Filling
  • 6 to 8 dried shitake mushrooms (½ cup finely chopped when rehydrated)
  • 3 to 4 Tbsp vegetable oil
  • 1 c coarsely ground white meat chicken (about 1 skinless chicken breast fillet .. 6-8 oz)
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • 1 Tbsp plus 1 teaspoon minced garlic
  • 1 cup finely chopped canned water chestnuts
  • ¼ cup chopped scallions
  • Table Sauce
  • ½ cup of warm water
  • 2 Tbsp coconut sugar
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp chopped green onion
  • ½ to 1 tsp Chinese hot mustard paste
  • 1 to 3 tsp chili garlic sauce
  • Lettuce Wrap Sauce
  • 1 Tbsp plus ½ tsp black mushroom soy sauce
  • 5 Tbsp water
  • 3 tsp coconut sugar
  • 1 Tbsp hoisin sauce (Lee Kum Kee is best)
  • 1 Tbsp oyster sauce (Lee Kum Kee is best)
  • 1 Tbsp Shao Hsing rice cooking wine
  • 1 tsp cornstarch
  1. Rehydrate the shitake mushrooms by filling a medium saucepan about halfway with water and 1 teaspoon of salt. Bring water to a boil over high heat, then turn off the heat and add the mushrooms. Let the mushrooms soak for 30 minutes to an hour or until they are soft. Use a smaller pan or bowl to push down on the mushrooms to make sure they are completely submerged in the water.
  2. Make the table sauce (for spooning over your lettuce wraps) by dissolving the sugar in the water in a small bowl. Add the soy sauce and rice vinegar. Add the chopped green onion and set the sauce aside until you're ready to serve the lettuce wraps. Eventually, you will add Chinese mustard and garlic chili sauce to this special sauce mixture to pour over each of your lettuce wraps. In the restaurant, waiters prepare the sauce at your table the same way based on your desired heat level. We'll get into the specifics of that in step #9.
  3. Prepare the lettuce wrap sauce by mixing black soy sauce, 2 tablespoons water, sugar, hoisin sauce, oyster sauce, and cooking wine in a small bowl. Heat for 30 seconds in the microwave on high and stir to dissolve sugar. Dissolve the cornstarch with remaining 3 tablespoons of water in a small bowl and add this slurry to the lettuce wrap sauce.
  4. Prepare the rice noodles by preheating 4 to 6 cups of oil in a wok or saucepan over high heat. When the oil is hot, flash fry the noodles for just a second or two until it puffs up, then remove it from the oil.
  5. Prepare lettuce cups by slicing the top off a head of lettuce through the middle. Carefully remove firm leaves of lettuce and use kitchen scissors to trim the edges from 6 lettuce leaves so that they are each about 5 inches in diameter.
  6. Preheat a wok (or skillet) with the oil over very high heat. When the oil begins to smoke, add the chicken and stir it when it begins to brown. As the chicken cooks, sprinkle it with salt and white pepper.
  7. Add the garlic and let it cook for 20 seconds or until it begins to brown, then add mushrooms and water chestnuts and cook for a minute or two. Add the lettuce wrap sauce. Continue cooking until the sauce reduces. Add the green onions and remove the wok or pan from the heat.
  8. Arrange a bed of maifun rice noodles on a serving plate. Spoon the lettuce wrap filling onto the rice noodles and serve with lettuce cups on the side.
  9. Prepare the table sauce for spooning onto the lettuce wraps by adding your desired measurement of hot mustard and chili sauce based on preferred spiciness: 1 teaspoon of chili sauce for MILD, ½ teaspoon of mustard paste plus 2 teaspoons of chili sauce for MEDIUM, and 1 teaspoon of mustard paste and 3 teaspoons of chili sauce for HOT. Stir well.
  10. To eat, assemble each lettuce wrap by spooning the filling into a lettuce cup, adding the sauce over the top and eating it like a taco
Nutritional Data by %
% Protein: 32
% Carbs: 35
% Fat: 31
Nutrition Information
Serving size: ¼ Total Recipe Calories: 290 Fat: 10.34 Carbohydrates: 27.63 Sugar: 8.62 Fiber: 2.32 Protein: 22.65

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