Not to worry; I've got your next lunch meal prep idea right here - Asian Chicken Lettuce Wraps! Just take crisp, fresh Romaine leaves and stuff them with a seasoned ground chicken and mushroom filling. Finally, top with a drizzle of bang-bang sauce, and voila! You have a light, filling, and healthy dish at your ready.
These Asian Chicken Lettuce Wraps are a GREAT healthy meal option. The filling has lean meat and tons of veggies, and everything is wrapped in a Romaine lettuce leaf for extra crunch and hydration. Not only are they super easy to make, these ingredients store great in the fridge for leftovers!
The Coined Breakdown
- Total Cost per serving: $2.04
- Total Cost (4 servings): $8.14
- Those Other Guys: $12.99 per serving
Ingredients
- Ground Chicken - Ground chicken is lean, cost-effective, and absorbs our marinade perfectly. You can also use finely diced chicken breasts as an alternative.
- Baby Bella Mushrooms - To "beef" up the filling - no pun intended - we're going to mince baby Bella mushrooms. It's a great way to get more veggies and volume!
- Shredded Carrots - Either shred your own or buy the bag from the produce aisle. Carrots are a tasty way to add extra nutrients to this dish.
- Asian-Inspired Marinade - Since chicken can take on powerful flavors, we're going to make our own quick marinade. Hoisin sauce, sesame oil, soy sauce, and a bit of ginger paste come together to make a tasty filling for our wraps.
- Romaine Lettuce - Romaine is one of my favorite lettuce leaves to use, and is often on sale! Get a fresh bunch with hearty leaves to hold our filling.
Variations and Substitutions
Hoisin Sauce: Hoisin is a sweet and savory condiment that reminds me of barbecue sauce. You can find it in the international aisle. If you don't have it, use my garlic honey soy sauce instead!
Various Proteins: Instead of chicken, you can use any type of ground meat - turkey, lean beef, or pork. You can also finely dice chicken breasts/thighs to use for the filling.
Different Vegetables: Try veggies like bok choy, shredded cabbage, or diced zucchini!
More Carbs: To make this meal even more filling, serve alongside white rice or noodles.
How to Make Asian-Style Ground Chicken Lettuce Wraps
This is a one-pan recipe which is undeniably great for our household - less effort and less dishes. In addition, depending on the type of veggies you buy, you may not even need to do any chopping and dicing! It's a win-win.
Step 1: To begin, add your ground chicken, a bit of the hoisin sauce, minced garlic, sesame oil, soy sauce, and dry seasonings to a large skillet.
Step 2: Next, cook for about 8 minutes, until almost done, using a spatula to chop the meat into small pieces.
Step 3: Pour in your chopped mushrooms and shredded carrots, plus the remaining sauces and ginger paste.
Step 4: Once the chicken is cooked fully and the carrots have softened, remove the pan from heat and top with chopped green onions.
Lastly, fill fresh lettuce leaves with the filling and serve.
Recipe Pro Tips
- Mise en place. A French term that translates to "putting in place". Because this dish cooks quickly, you want to have all of your ingredients ready to go before turning on your stove.
- Double up! I recommend using two Romaine lettuce leaves per wrap, just to have a super sturdy base for the filling.
- Jazz up the final product. After scooping the filling into lettuce leaves, top with a drizzle of homemade bang-bang sauce, sweet chili sauce, or extra red pepper flakes/sesame seeds.
- Meal prep. Double the recipe and store in the fridge, separate from your lettuce leaves. When you're ready to eat, simply assemble and go. You can eat the filling cold, room temperature, or heated up in the microwave.
Recipe FAQs
Of course! Chop chicken breasts or thighs into bite sized pieces, or use any sort of ground protein like vegan crumbles, pork, or lean beef. Your cooking time will vary; so just ensure it's fully cooked.
Fresh Romaine leaves, Bibb lettuce, or butter lettuce are all great options. If you don't like those, try savoy cabbage, or even wrap the filling in spring roll wrappers!
The filling will keep for 5 days in the fridge in an airtight container. However, just make sure to keep the filling separate from the lettuce leaves so they don't soak through.
Other One Pan Recipes You'll Love!
If you tried this Asian Chicken Lettuce Wraps, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Asian Chicken Lettuce Wraps
Equipment
- Skillet
- Chef's Knife
- Wooden Spoon
Ingredients
Ground Chicken Marinade
- 1 pound ground chicken
- 1 teaspoon salt
- 1 teaspoon red pepper flakes optional; for spice
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 8 ounces baby Bella mushrooms chopped
- 1 cup shredded carrots
- 1 teaspoon ginger paste
- 2 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 4 count green onions thinly sliced
- Romaine hearts washed and dried; for serving
Instructions
- In a large skillet, add the ground chicken, salt, red pepper flakes, minced garlic, sesame oil, 1 tablespoon of hoisin sauce, and 1 teaspoon of soy sauce. Stir until well combined.1 pound ground chicken, 1 teaspoon salt, 1 teaspoon red pepper flakes, 1 tablespoon minced garlic, 1 teaspoon sesame oil, 1 tablespoons hoisin sauce, 1 teaspoon soy sauce
- Next, cook the seasoned ground chicken on medium heat for about 8 minutes, or until almost done. Be sure to break the meat up into small pieces with a spatula.
- Add the chopped mushrooms, shredded carrots, and ginger paste. Pour in the remaining hoisin and soy sauce and stir well.8 ounces baby Bella mushrooms, 1 cup shredded carrots, 1 teaspoon ginger paste, 2 tablespoons hoisin sauce, 1 teaspoon soy sauce
- Sauté until the chicken is done and the carrots are softened, about another 5 minutes.
- Remove the skillet from heat, then stir in the chopped green onions.4 count green onions
- Finally, serve the filling stuffed in washed and dried Romaine hearts. Enjoy!Romaine hearts
Bailey Sabrina says
Made these after a couple particularly rough weeks of eating badly as a reset. Really good and easy!
Shani W. says
Thank you for commenting Bailey! 🙂