Lettuce Wraps

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free



Prep Time:

45 Minutes

Cook Time:

20 Minutes






Kristina Koslosky


Inspired by PF Chang's, make your own version of lettuce wraps at home! These lettuce wraps are made of marinated ground chicken, water chestnuts, shiitake mushrooms, garlic cloves, and green onion served in lettuce and top with homemade fried rice sticks and special sauce.


    3 tbsp. soy sauce
    1 tbsp. water
    1 tbsp. rice vinegar
    2 tbsp. vegetable oil
    1 lb. ground chicken breast
    8 oz. water chestnuts, diced
    10 fresh shiitake mushrooms, diced
    4 garlic cloves, minced
    1 green onion, diced
    1 cup fried rice sticks
    ½ cup water
    2 tbsp. sugar
    3 tbsp. soy sauce
    1 tbsp. rice vinegar
    1 tbsp. chili garlic sauce
    1 green onion, diced
    1 head iceberg lettuce


1. To prepare the marinade, combine 3 tbsp. soy sauce, 1 tbsp. water, and 1 tbsp. rice vinegar in bowl.
2. In a large bowl, combine ground chicken, diced mushrooms, and diced water chestnuts. Cover with marinade and let stand for 15 minutes.
3. Meanwhile, heat a skillet with 2 inches of vegetable oil to 400 degrees. Add rice sticks. Rice sticks will puff up and float to the top. Remove with slotted spoon and drain on paper towels.
4. Heat a large skillet with 1 tbsp. olive oil. Add 4 tbsp. minced garlic. Cook for 1-2 minutes until light brown. Add chicken marinade mixture. Cook chicken until done, about 15 minutes.
5. Meanwhile, to make the sauce, dissolve 3 tbsp. sugar in 1/2 cup water. Add 3 tbsp. soy sauce, 1 tbsp. rice vinegar, 1 tbsp. chili garlic sauce, and diced green onion.
6. For the lettuce, slice the top of a head of lettuce. Pull lettuce cups off one by one.
7. To serve, spoon chicken mixture into lettuce cup. Top with sauce and fried rice sticks.
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • Soy free option: Substitute soy sauce with liquid amino acids.


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