Recipe: Easy Chicken Lettuce Wraps
Looking for a restaurant fave from the comfort of your home? This tasty dish provides the savory taste of umami (pronounced oo-maa-mee) often found in these types of dishes. Umami isn’t always mentioned in the United States, but it’s one of the lesser-known five basic tastes and is the Japanese word for “a pleasant, savory taste”.
Garlic is another common component of Asian-style dishes also found here. In addition to the mouth-watering aroma of cooking garlic, this small vegetable packs a mighty, nutritional punch. Garlic contains manganese, vitamin B6, vitamin C, and selenium. Manganese is a lesser-known trace-mineral (needed in very small amounts) which plays a part in our body’s natural antioxidant function as well as the metabolism of many other nutrients. In addition to its modest contribution of these vitamins and minerals, garlic may also help with cardiovascular health.
You can enjoy this recipe as-is or consider adding rice to make this a complete, plate method meal!
Easy Chicken Lettuce Wraps
- 1 lb chicken breast, thinly sliced
- 1 yellow onion, diced
- 1/2 head of cabbage (red or green), thinly sliced
- 1 C shredded carrots (or 2 large carrots, shredded)
- ¼ C hoisin sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp fresh ginger, roughly chopped
- 1 head of romaine lettuce, leaves separated and rinsed
- 1 Tbsp olive oil
- 1 tsp minced garlic from jar (or 2-3 garlic cloves, minced)
- 2 Tbsp low-sodium soy sauce
- 1 C brown rice
- If making brown rice as a side, prepare according to package instructions. (usually 1 part rinsed rice with 2 parts water and 1 tsp of olive oil brought to a boil. Once boiling, cover, reduce heat, and simmer for 45 minutes. Remove from heat and let sit, covered, for 10 more minutes. Fluff with a fork.)
- Heat olive oil in a large skillet on the stove over medium heat. Add chicken and cook until no pink is showing, about 5-6 minutes.
- Stir in garlic, onion, cabbage, and carrots and cook for 3-5 minutes, stirring occasionally.
- Stir in hoisin sauce, soy sauce, rice wine vinegar, and ginger and cook for another 1-2 minutes, stirring occasionally.
- To serve, spoon several tablespoons of chicken and vegetable mixture into the center of each lettuce leaf, taco style. Optional brown rice can be served in the lettuce leaf or on the side.
- For the chicken breast: ground chicken, turkey, lean beef, or crumbled tofu
- For the cabbage and carrots: any frozen mixed veggies
- For the fresh ginger: ½ Tbsp ginger powder
- For the fresh garlic: ½ Tbsp garlic powder
- For the low-sodium soy sauce: coconut aminos or tamari
- For the homemade sauce mix: any low-sodium, pre-mixed Asian style sauce such as teriyaki or stir fry
- For the brown rice: white rice, sushi rice, quinoa, or cauliflower rice
Recipe modified from: https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/