Chicken Lettuce Wraps
If you want a lunch that feels light but still satisfying, these chicken lettuce wraps are such a good choice. They come together quickly, taste fresh and bright, and make a lovely option for busy weekdays.These wraps are crisp, colorful, and full of flavor. The chicken mixture cooks fast, the lettuce adds a cool crunch, and every bite feels fresh without being heavy.They are also easy to customize, which makes them ideal for lunch at home or meal prep for the week.
Equipment
- 1 Skillet
- 1 Spoon
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 medium carrot finely diced
- ½ cup water chestnuts chopped
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Butter lettuce or romaine leaves for serving
- 2 green onions sliced
- Sesame seeds optional
Instructions
- Warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and ginger for a minute until fragrant.
- Add the ground chicken to the skillet and break it apart with a spoon. Cook until no longer pink and lightly browned.
- Stir in the carrot, water chestnuts, soy sauce, rice vinegar, honey, and sesame oil. Let everything simmer so the flavors meld together.
- Add the cornstarch slurry and cook for another minute or two, just until the filling looks glossy and slightly thickened.
- Spoon the chicken mixture into the lettuce leaves. Finish with green onions and sesame seeds, then serve right away.
Notes
Store the chicken filling and lettuce separately in airtight containers. The filling keeps well in the refrigerator for up to 4 days. Reheat the filling gently in a skillet or microwave until hot. Add it to fresh lettuce leaves just before serving so the wraps stay crisp.