Asian Chicken Lettuce Wraps
Prep time
Cook time
Total time
These are just like what you get in your favorite Asian Restaurant! Double the recipe for a dinner!
Recipe type: Appetizer or Light Meal
Cuisine: Asian
Serves: 2.5
  • 2 tablespoons oil
  • 2 cooked boneless, skinless chicken breasts, chopped into small pieces
  • 1 cup water chestnuts, chopped into small pieces
  • ⅔ cup mushrooms, chopped into small pieces
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • ¼ cup sugar
  • ½ cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • STIR FRY Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon rice wine vinegar
  • 1 tablespoon hot mustard, watered down with 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste
  • 4 -5 leaves iceberg lettuce leaves (I used butter lettuce)- rinsed & dried
  1. Prep the Asian Sauce and Stir Fry Sauce first: For the Asian Sauce - In a medium bowl, combine the ¼ c. sugar, ½ c. water, 2 T. soy sauce, 2 T. rice wine vinegar, 2 T. ketchup, and lemon juice. Set aside until ready to serve the wraps. Stir Fry Sauce - In a small bowl, combine the Stir Fry Sauce Ingredients (soy sauce, brown sugar, rice wine vinegar).
  2. In a large fry pan, heat oil over medium heat. Add chicken, mushrooms, water chestnuts, onions, and garlic. Cook until the onions are translucent and garlic is fragrant. Add in stir fry sauce. Stir and cook until sauce is absorbed.
  3. To Serve: Divide the asian sauce into small bowls. Use the condiments (hot mustard sauce and chile paste) to spice up and add heat (to your taste preferences) to the asian sauce.
  4. Fill leaves with the chicken mixture, pour asian sauce on mixture and then roll up! Enjoy!
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