Asian Style Lettuce Wraps

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon canola oil

1/2 small onion, finely chopped

One 2-inch piece ginger, peeled and minced

3 cloves garlic, minced

1/2 pound ground chicken

8 ounces cremini mushrooms, finely chopped

2 tablespoons hoisin sauce

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice wine vinegar

2 cups shredded green cabbage

1 carrot, shredded

5 scallions, sliced

1/2 head iceberg lettuce, cored and leaves separated


  1. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, ginger and garlic and cook, stirring, until soft, about 3 minutes. Add the chicken and cook, stirring and breaking up with the back of a wooden spoon, until crumbly and browned, about 5 minutes.
  2. Add the mushrooms and stir until nice and soft, about 4 minutes. Stir in the hoisin sauce, soy sauce and vinegar and bring to a simmer. Cook until the liquid reduces and the skillet is almost dry, stir in the cabbage and carrot, tossing until the cabbage wilts down just a little. Remove from the heat and sprinkle in the scallions. 
  3. Serve the mixture spooned into lettuce leaves and wrapped like a taco.
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