Asian Style Chicken Lettuce Wraps

Amy Herald


Fun Fact: The ancient Egyptians were the first to cultivate lettuce.


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15 Min
10 Min


  • 1 lb
    pounds boneless skinless chicken thighs, trimmed of fat and finely chopped
  • 1 Tbsp
    peanut oil
  • 1 1/2 tsp
    sesame oil
  • 1/2 can(s)
    (8 ounces) water chestnuts, drained and finely diced
  • 1 Tbsp
    minced fresh gingerroot
  • 1 Tbsp
    rice vinegar
  • 3 Tbsp
    teriyaki sauce
  • 1 Tbsp
    soy sauce
  • 1 tsp
    minced garlic
  • 1/2 c
    shredded carrots
  • 4
    green onions, finely sliced
  • ·
    toasted sesame seeds (optional)
  • ·
    bibb lettuce leaves

How to Make Asian Style Chicken Lettuce Wraps


  1. Heat peanut oil in a large nonstick, cook chicken 2-3 minutes; Add the carrots, water chestnuts garlic and ginger; cook 5 minutes longer or until chicken is no longer pink. Set aside; keep warm.
  2. In a small bowl, whisk the rice vinegar, teriyaki sauce, soy sauce and sesame oil. Stir in the green onions.
  3. Sprinkle with toasted sesame seeds and spoon chicken filling onto lettuce leaves. Wrap lettuce over chicken. Enjoy!

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