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Asian Lettuce Wraps

Asian Lettuce Wraps

Super quick and easy, this Asian Lettuce Wrap recipe can be made the day before and then just sauteed when needed.

Make sure you buy crisp, fresh iceberg lettuce as it will be your serving vessel! Romain or green leaf lettuce is not firm enough to properly hold the filling.


  • 1 lg head iceberg lettuce
  • 1 lb ground chicken
  • 2 cloves garlic finely chopped
  • 1 inch piece ginger, finely chopped
  • 1 tbsp chopped chives (or green onions)
  • 1 tbsp chopped parsley
  • 2 tbsp Hoisin sauce
  • 2 tbsp honey
  • 2 tbsp soya sauce
  • 1 tsp dried chili flakes
  • 2 shakes Worcestershire sauce
  • 1 tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
  • 1/2 tsp Chinese 5 spice
  • Fresh ground pepper. (No salt- Hoisin & soy have more than enough)
  • Optional- 2 tbsp finely diced red pepper for colour


Blend all ingredients together. Cover and leave in fridge until you’re ready to cook.

Fully cook mixture in a large saute pan making sure to break up any big chunks as the chicken cooks. Once fully cooked, cover pan and separate lettuce leaves to use as “cups”.

Stack up lettuce and serve filling mixture in a large bowl so everyone can make their own lettuce wraps to order!

**If you find that there is not enough liquid in the pan when cooking, make sure you add extra evenly- i.e., if you add 1/2 tbsp of soya, add the same amount of hoisin & honey to maintain flavor balance.

Prep Time: 30 minutes

Cook time: 12 minutes

Total time: 42 minutes

Yield: 4 servings

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