Weeknight Chicken Lettuce Wraps

4 servings


45 minutes

total time


3 ½ tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon lower-sodium soy sauce

1 tablespoon grated fresh ginger

1 teaspoon grated garlic

2 tablespoons canola oil, divided

1 pound ground chicken

1 small red bell pepper, chopped

1 (5-ounce) package sliced shiitake mushrooms, chopped

1 (5 ounce) can sliced water chestnuts, drained and chopped

5 small scallions, thinly sliced (3/4 cup), divided

12 butter lettuce leaves

¼ cup matchstick carrots


Stir hoisin, vinegar, sesame oil, soy sauce, ginger and garlic together in a small bowl.

Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add chicken; break into clumps using a wooden spoon. Cook, undisturbed, until browned on the bottom, about 8 minutes. Stir and continue to cook, breaking up the chicken into small pieces, until cooked through, about 3 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)

Heat the remaining 1 tablespoon canola oil in the skillet over medium-high heat. Add bell pepper and mushrooms; cook, stirring often, until tender, 6 to 8 minutes. Add the chicken, water chestnuts and the reserved hoisin mixture; cook, stirring constantly, until the liquid is absorbed, 1 to 2 minutes. Remove from heat; stir in 1/2 cup scallions.

Place 1/4 cup chicken mixture in each lettuce leaf. Top with carrots and the remaining 1/4 cup scallions.


Serving Size



342 kcal

Total Fat

21 g

Saturated Fat

4 g

Unsaturated Fat

16 g

Trans Fat



98 mg


455 mg

Total Carbohydrate

19 g

Dietary Fiber

4 g

Total Sugars

8 g


23 g

4 servings


45 minutes

total time
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