Quick, easy and delicious! These 20 Minute Asian Chicken Lettuce Wraps make the perfect weeknight meal, and the leftovers (if there are any) make a great lunch throughout the week! We call them Lettuce Tacos in our house, and they always impress. What makes Asian Chicken Lettuce Wraps so delicious is the combination of hoisin (a Chinese BBQ sauce), and sweet chili sauce. The sauce is sweet, salty, tangy and leaves a touch of heat in the back of your mouth. When wrapped in buttery lettuce, it all comes together into one perfect bite.
If you’re following my February menu, I forgot to add the sweet chili sauce and the bell peppers to the list. Oops! The sweet chili sauce is about $2 at the grocery store, and you can use the leftovers for so many other meals. It’s one of my favorite, lazy day stir fry sauces!
I also added quinoa to my lettuce wraps. Adding quinoa (or rice) is a great way to stretch out the meat even more. I used quinoa because I like the texture of it, and the fact that it’s loaded with nutrients. Asian Chicken Lettuce Wraps make a healthy weeknight dinner that your kids will eat too.
We serve our lettuce wraps family style. Like taco night. I place everything on the table, and let everyone create their own lettuce wrap. For Anthony, it makes him feel like he is choosing what HE wants for dinner even though it’s the same dinner we’re having.
Having all of the different options on the table allows Anthony to experience new foods and combinations. He’s always trying to have what Daddy has, and being able to mimic Dad by making his own dinner always helps make happy plates!
1 lb ground chicken
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
1/2 cup sweet chili sauce
1 bunch green onions, thinly sliced
2 cloves garlic minced
1/2 red (or yellow) bell pepper, diced
2 tsp – 1/2 tbsp ginger, grated
1 cup chicken stock
1/2 jalapeño, finely minced, optional
cooked quinoa, optional
In a medium pot over medium high heat add 1 tbsp olive oil and heat until shimmering. Add green onions, garlic, ginger, jalapeño and bell peppers and cook 3 minutes.
Add chicken and soy sauce cook breaking up large pieces of chicken until cooked throughout.
Add chicken stock, hoisin, rice vinegar and sweet chili sauce. Bring to a boil, then reduce heat and simmer for about 15-20 minutes – or longer if you have time – up to 1 1/2 hours.
Serve in butter lettuce leaves with quinoa (optional), and desired toppings.
For the free printable version, click the link below for a PDF version.