Description
These Chicken Lettuce Wraps are a quick, flavorful, and healthy meal perfect for busy weeknights. Ground chicken is cooked with aromatic garlic, ginger, and onions, then combined with a savory and slightly sweet sauce made from tamari, almond butter, molasses, vinegar, and sesame oil. Served inside crisp butter lettuce leaves, these wraps offer a delightful contrast of textures and a delicious taste in every bite.
Ingredients
Sauce
- 5 tablespoons tamari soy sauce
- 2 tablespoons almond butter
- 1 tablespoon blackstrap molasses
- 2 teaspoons white wine vinegar
- 2 teaspoons toasted sesame oil
Chicken Mixture
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- ½ large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 (8-ounce) can water chestnuts, drained and diced
- 3 green onions, sliced
- Freshly ground black pepper, to taste
To Serve
- 1 head butter lettuce, leaves removed and washed
- Optional: mung bean sprouts
Instructions
- Make sauce: In a mixing bowl, whisk together the tamari soy sauce, almond butter, blackstrap molasses, white wine vinegar, and toasted sesame oil until smooth and well combined. Set this flavorful sauce aside.
- Cook chicken: Heat the extra virgin olive oil in a large sauté pan over medium-high heat. Add the ground chicken to the pan and cook until it is browned and no longer pink, breaking it apart with a spatula as it cooks to ensure even browning.
- Add aromatics: Stir in the diced onion, minced garlic, and freshly grated ginger with the chicken. Cook for an additional 1 to 2 minutes, or until the onion softens and becomes translucent, releasing its aroma.
- Add sauce: Pour the prepared sauce over the cooked chicken mixture and stir well to coat everything evenly. Then add the diced water chestnuts and sliced green onions. Mix everything thoroughly and season with freshly ground black pepper to taste.
- Serve: Spoon a generous amount of the chicken filling onto individual butter lettuce leaves. Optionally, top with mung bean sprouts for added crunch and freshness. Fold the lettuce around the filling and enjoy immediately.
Notes
- For extra spice, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- The almond butter adds creaminess and depth, but peanut butter can be substituted if preferred.
- Butter lettuce works best for wraps due to its soft and flexible leaves, but iceberg or romaine can also be used.
- These wraps can be made ahead by preparing the filling and storing it separately; assemble just before serving to keep the lettuce crisp.
- For a lower-sodium option, use reduced-sodium tamari soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
