When it comes to the most crowd-pleasing chicken lettuce wraps recipe, this one here has got it all! Savory, crunchy, straight up delicious.
I’m a huge fan of lettuce wraps, especially during the summer months. They’re light yet satisfying… the perfect combination! But who am I kidding, I nosh on these little gems all year round. These Sirloin Fajita Steak Lettuce Wraps with my Cool Cumber Salsa are always a hit, along with my Chicken Meatball Asian Lettuce Wraps. Oh, and if you’re looking for a little bit of carbs, go ahead and try my Veggie Packed Lavish Wraps! Seriously, you can’t go wrong with any of these recipes.
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INGREDIENTS YOU’LL NEED:
I highly recommend making the rice noodles to place on top. They’re totally easy to make and takes this meal over the top. While they aren’t mandatory, I absolutely love the additional crunchy factor that they add.
FOR THE CRISPY RICE NOODLES:
- Dried Angel Hair Rice Noodles
- Vegetable or Peanut Oil
TO MAKE THE LETTUCE WRAPS:
- Sesame Oil
- Springer Mountain Farms Ground Chicken
- Sweet Yellow Onion
- Salt
- Hoisin Sauce
- Liquid Aminos
- Rice Wine Vinegar
- Chili Garlic Sauce
- 3 Garlic Cloves
- Ground Ginger Powder
- Water Chestnuts
- Chives
- Roasted Peanuts
- Black Sesame Seeds
- Butter, Green Leaf, or Iceberg Lettuce Leaves
- Cilantro
This can also be made with Springer Mountain Farms Boneless Skinless Chicken Breast if that’s what you already have on hand. Simply cut into chunks, add to the food processor, and pulse until ground. Their chickens are raised within Georgia’s Blue Ridge Mountains, waking up every morning with farmers that have a commitment to quality, safety, and care. They truly provide a superior chicken. Find them at your local grocer by clicking here. You can also view all of my SMF recipes for more ideas by clicking here.
PRO-TIPS & FAQ:
FOR SERVING: I like to plate the meat mixture and lettuce separately. This way everyone can assemble their own wrap right before eating. This keeps the lettuce crisp and makes for an interactive, assemble-as-you-eat meal.
CAN YOU MEAL PREP THESE? You ‘betcha! I often will make this on Sunday and enjoy it the first couple days of the work week for lunch! Keep it refrigerated in a sealed container, then I just heat up an individual serving of the meat when I’m ready to eat. I also prewash the lettuce, cilantro, and then I wrap them in paper towels, refrigerated, so they stay nice and fresh. Oh, and I also store the peanuts separately, so they stay crunchy.
WHAT CAN WE SERVE THESE WITH IF WE HAVE A BIGGER APPETITE? This Super Crispy Air Fryer Tofu is always a nice addition with some white rice or my Peanut Sesame Noodles. Or if you feel like doing an appetizer spread for dinner, go ahead and make my Kimchi Burger Sliders, these Satay Peanut Butter Chicken Skewers, and these Mexican Street Corn Deviled Eggs with a Korean Twist. Serve them all together like a potluck!
MORE EASY RECIPES YOU’LL LOVE:
Baby Romaine Crunch Bowl with Creamy Sesame Dressing
Low Carb Cauliflower Fried Rice with Chicken
Crispy Quinoa Salad with Cucumber, Avocado, and Edamame
Healthy and Versatile Turmeric Rice
Skillet Gochujang Chicken Thighs
Super Refreshing Vietnamese Spring Rolls
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- 2 oz. Dried Angel Hair Rice Noodles
- 1 - 2 cups Vegetable or Peanut Oil, as needed
- 2 tbsp. Sesame Oil
- 1 lb. Ground Chicken
- ½ Sweet Yellow Onion, chopped small
- ½ tsp. Salt
- ⅓ cup Hoisin Sauce
- 2 tbsp. Liquid Aminos
- 1 tbsp. Rice Wine Vinegar
- 1 tbsp. Chili Garlic Sauce
- 3 Garlic Cloves, minced
- 1 tsp. Ground Ginger Powder
- 8 oz. Water Chestnuts, drained and diced
- 2 oz. Chives, sliced
- ¼ cup Peanuts
- Black Sesame Seeds, for garnish
- Butter, Green Leaf, or Iceberg Lettuce Leaves, for serving
- Cilantro, if desired
- Heat the vegetable or peanut oil in a large stockpot over medium-high until it has reached 350F. Make sure it's enough to submerge the noodles when frying.
- Gently drop in 2 ounces of the rice noodles. Depending on the size of your pot you may have to work in batches. Fry the rice until puffed up, about 15 seconds. Remove with a slotted spoon an allow to drain on a paper-towel lined plate.
- Sauté the ground chicken in a large frying pan with the sesame oil, sweet onion, and salt.
- Once browned, add the hoisin, liquid aminos, rice wine vinegar, chili garlic sauce, garlic, and ginger. Bring to a simmer and continue to cook for 3 - 4 minutes, or until the sauce has slightly thickened.
- Fold in the water chestnuts, chives, and turn off the heat.
- Sprinkle with peanuts and sesame seeds right before serving. Serve with lettuce leaves, cilantro, and crispy noodles on the side.
NOTES ON THIS RECIPE:
- This recipe will usually feed my husband and I for dinner as our main course with a side dish. However, if you’re serving the lettuce leaves as an appetizer it can serve up to 6 people, about 2 lettuce wraps each.
- If you happen to have leftovers, same as meal prep note above: store the chicken in an airtight container, refrigerated, and consume within 2 – 3 days.
- Not a cilantro fan? No problem. It’s one of my favorite herbs so I always add a few leaves on top. However, this recipe will still be super delicious without it.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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