Asian Lettuce Wraps

Thank you to my friend Brandy....this is mostly her recipe with some minor tweaks. They came out great! You could also use hoisin sauce instead of the peanut butter & brown sugar for a slightly different taste.

Asian Lettuce Wraps

1 lb ground chicken
2 cloves of garlic - chopped
½ onion – chopped
1 cup shredded carrots
1 cup shredded cabbage
1 small can of bean sprouts
1 small can of sliced water chestnuts
¼ cup sesame oil, plus two tbsp for sautéing chicken
½ cup Soy sauce
2 tbsp Asian chili sauce
¼ cup Rice-wine vinegar
3 tbsp Peanut butter
3 tbsp of brown sugar
1 head of bibb/butter or iceberg lettuce


Separate lettuce leaves…rinse and pat dry.

Heat 2 tbsp of sesame oil in large skillet. Add onion and garlic and sauté until softened. Add Chicken and let cook for a few minutes. Add carrots and cook down a few more minutes. Add remaining sesame oil, soy sauce, chili sauce & rice wine vinegar and brown sugar. Continue to cook down. Add cabbage, bean sprouts and water chestnuts and cook for a few more minutes. Add peanut butter & lime juice and toss until peanut butter is melted and incorporated.

Use lettuce leaves like a taco shell….fill with chicken mixed, fold and enjoy!