Easy Chicken Lettuce Wraps
Quick homemade Chicken Lettuce Wraps recipe—gluten-free, low-carb Asian appetizer with fresh ginger, mushrooms and water chestnuts. Ready in 20 minutes!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken breast, preferably organic
- 4 medium garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 medium shiitake mushrooms, finely diced
- 1 cup canned water chestnuts, drained and finely chopped
- 4 green onions, white and light green parts chopped, dark green reserved
- 3 tablespoons low-sodium tamari or coconut aminos
- 1 tablespoon rice vinegar, unseasoned
- 1 teaspoon sesame oil, toasted
- 1 teaspoon honey or coconut sugar
- 1 head butter lettuce or Boston lettuce, leaves separated
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon red pepper flakes, optional
- Sea salt and freshly ground black pepper to taste
- Lime wedges for serving
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 2
Add ground chicken and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the chicken reaches an internal temperature of 165°F, approximately 6-8 minutes.
- 3
Reduce heat to medium and add minced garlic and fresh ginger, stirring constantly until fragrant, about 1 minute.
- 4
Stir in the diced mushrooms and water chestnuts, cooking until the mushrooms release their moisture and begin to soften, roughly 3-4 minutes.
- 5
Pour in the tamari, rice vinegar, sesame oil, and honey, stirring to combine all ingredients evenly, then simmer for 2 minutes.
- 6
Add the chopped green onion whites and light green parts, reserving the dark green tops, then taste and adjust seasoning with sea salt, pepper, and red pepper flakes if desired.
- 7
Remove from heat and stir in the fresh cilantro just before serving.
- 8
Arrange lettuce leaves on a serving platter and spoon the warm chicken mixture into each leaf.
- 9
Garnish with reserved dark green onion tops and serve immediately with lime wedges on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| ground chicken breast | ground turkey breast or plant-based ground meat | Reduces saturated fat and cholesterol while maintaining protein content and texture |
| tamari or coconut aminos | liquid aminos made from chickpeas or additional rice vinegar with a pinch of sea salt | Further reduces sodium content and supports better blood pressure management |
| honey or coconut sugar | monk fruit sweetener or stevia extract | Eliminates added sugar while maintaining sweetness balance to offset salt reduction |
| butter lettuce or Boston lettuce | large romaine leaves or endive spears for crunch | Increases fiber content and adds structural crunch while providing different textural interest |
| canned water chestnuts | fresh jicama, finely diced, or fresh bamboo shoots if available | Provides fresh, crisp texture without added sodium from canning liquid |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 72mg |
| Sodium | 380mg |
| Carbohydrates | 13g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 33g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
