Asian Chicken Lettuce Wraps

These Asian Chicken Lettuce Wraps are honestly what you need to make for your next lunch prep.

I first had lettuce wraps while I was working at Yardhouse during school (Why did it take me so long??) It’s something about them that really started my love for alternative wrap options. Like, tortillas are nice… but you always feel so much better and lighter eating something wrapped in lettuce! And, I feel like you can eat more lettuce wraps than you would regular ones… don’t judge!

The recipe card states to make these with ground chicken; but as you can tell by the photo, I just finely diced a chicken breast since that’s what I had in the fridge. The key to this recipe is the short marinade – it makes sure the chicken has tons of flavor. A bit of sesame oil (don’t overdo it; this is a super strong-flavored oil!) honestly takes the taste from homemade to restaurant-quality.

For my veggies, I used chopped mushrooms, shredded carrots, and a few green onions. The extra hoisin sauce and soy sauce will slightly reduce in the pan to become this beautiful glaze that you can drizzle on top! Side note: how come no one told me how amazing hoisin sauce is?? I first tried it while recipe testing for my cookbook Plate Night In, and I’ve been using it in so many other dishes ever since! It reminds me of an Asian-style BBQ sauce. OMG.

Make my Asian Chicken Lettuce Wraps for meal prep; just keep the filling separate from the lettuce leaves to avoid anything becoming soggy. I’ve also used regular romaine lettuce or bibb lettuce if I couldn’t find Romaine. You’re going to love them!