Chicken Lettuce Wraps (2024)

When we’re out to eat and I love something that we tried, my first thought is, “I have to make this at home!” Chicken Lettuce Wraps appear on a lot of appetizer menus. I’ve been meaning to make them for awhile, but just haven’t gotten around to it. When I finally did, I combined all my favorite parts of the different chicken lettuce wraps that I’ve tried in the past into one. I think it’s a winner.

1-2 Tablespoons oil for sautéing

4 oz shiitake mushrooms, chopped

1 lb ground chicken

2 oz (about 2 cups dry) rice noodles

2 garlic cloves, minced

1/4 teaspoon grated ginger

1 (8 0z) can water chestnuts, drained and finely chopped

1 carrot, peeled and cut into thin matchsticks

1/2 medium jicama, cut into thin matchsticks (3/4-1 cup)

1 head butter lettuce

1-2 Tablespoons sliced green onions

Sauce:

3 Tablespoons soy sauce (I like Tamari)

2 1/2 Tablespoons sweet chili sauce

1 Tablespoon rice vinegar

1/2 teaspoon cornstarch

Instructions:

Prep all the ingredients first. Pour boiling water over the rice noodles and allow to stand for 3 minutes and then drain. Set aside. Whisk all the sauce ingredients together in a medium bowl.

In a large skillet, heat the oil and add the mushrooms. Instead of shiitake mushrooms, you can use any kind of mushrooms that you like. Cook for about 3 minutes on medium high heat. Add the ground chicken and cook for another 3-5 minutes, until the meat is mostly cooked through. Add the garlic, the white part of the green onion and the ginger. Mix to combine and cook for another minute. Add the rice noodles and the chopped water chestnuts and mix to combine. Pour in all the sauce ingredients, mix to combine and cook for 2-3 minutes, just until the sauce thickens.

Place some carrots and jicama into a leaf of the butter leaf lettuce and top with a scoop of the chicken filling. Serve immediately.