Chicken Lettuce Wraps

These Asian-inspired wraps are impressive in presentation and fun to eat with your hands. Serve with a side of rice or stir-fry vegetables.

Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 1⁄3 cup coconut sugar
  • 1⁄2 cup warm water
  • 2 Tbsp. soy sauce
  • 1 1⁄2 Tbsp. rice wine vinegar
  • 2 Tbsp. natural ketchup
  • 2 Tbsp. fresh lemon juice
  • 1⁄4 tsp. sesame oil
  • 1 Tbsp. hot mustard
  • 2 tsp. red chili paste
  • 3 Tbsp. grapeseed oil
  • 3 Tbsp. chopped onion
  • 1 tsp. minced garlic
  • 1⁄2 lb. ground chicken breast
  • 1⁄4 cup diced water chestnuts
  • 8 butter lettuce leaves
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • In a small bowl, dissolve the coconut sugar in the warm water. Add soy sauce, vinegar, ketchup, lemon juice, sesame oil, mustard, and chili paste and stir well. Set sauce aside.
  • In a medium skillet, heat grapeseed oil over medium heat. Add onion and garlic and cook until onion is translucent, about 5 to 7 minutes. Reduce heat to low and add the ground chicken, water chestnuts, and 3 tablespoons of the sauce. Cook, stirring, for 5 minutes.
  • Heat the remainder of the sauce in a small saucepan over medium heat for 5 minutes.
  • Spoon 2 tablespoons of the chicken mixture into the center of each lettuce leaf. Sprinkle with salt and pepper. Serve remaining sauce on the side for dipping.