Asian Chicken Lettuce Wrap

Southern California plant nursery offering Asian chicken lettuce wraps.


  • 16 Boston Bibb or Butter lettuce leaves
  • 1 tbsp cooking oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp minced pickled ginger
  • 1 dash Asian chili pepper sauce, or to taste
  • 8 oz can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 tsp Asian (dark) sesame oil
  • 2 (12.5 oz) cans chunk chicken breast, drained and shredded


  1. Rinse whole lettuce leaves and pat dry, being careful not to tear. Set aside.
  2. Heat cooking oil in a large skillet over medium heat, add onion, cook (while stirring) until tender, about 5 to 10 minutes.
  3. Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger and Asian chile pepper sauce.
  4. Add water chestnuts, green onions, sesame oil and chicken.
  5. Cook and stir until the green onions just begin to wilt, about 2 minutes.
  6. Prepare wraps and serve.
  7. Great warm or cold.


16 servings


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