Description

Fresh, light, and full of flavor, Chicken Lettuce Wraps offer a clean and refreshing way to enjoy a classic favorite. Seasoned chicken is served in crisp lettuce leaves, creating a dish that feels both simple and well balanced. Chicken provides protein to support strength and keep you satisfied, while fresh vegetables add crunch, hydration, and essential vitamins. Without heavy bread or sauces, the flavors stay bright and clear. Easy to enjoy and suitable for any time of day, this dish is both refreshing and deeply satisfying, making it one you will crave time and time again.

Ingredients

• 3 1⁄2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon ginger, grated
• 1 teaspoon garlic, grated
• 2 tablespoons oil
• 450 grams ground chicken breast
• 1 small red bell pepper, chopped
• 150 grams fresh mushrooms, chopped
• 150 grams singkamas (jicama)
• 5 small green onions, thinly sliced
• 12 pieces medium sized lettuce leaves
• 50 grams carrots, match stick size

Directions

1. 1
   In a small bowl, whisk together the hoisin sauce, vinegar, sesame oil, soy sauce, ginger, and garlic. Set aside.
2. 2
   Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken, breaking it into chunks with a wooden spoon. Let it cook undisturbed until browned on the bottom, about 8 minutes. Stir and continue cooking, breaking it into smaller pieces, until fully cooked, about 3 more minutes. Transfer to a bowl, leaving the pan as is.
3. 3
   Add the remaining tablespoon of canola oil to the same skillet. Add the bell pepper and mushrooms, and cook, stirring frequently, until tender, about 6–8 minutes. Return the chicken to the pan along with the water chestnuts and the prepared hoisin mixture. Cook, stirring constantly, until the sauce is absorbed, about 1–2 minutes. Remove from heat and stir in 1⁄2 cup of scallions.
4. 4
   Spoon about 1⁄4 cup of the chicken mixture into each lettuce leaf. Top with shredded carrots and the remaining scallions before serving.