Asian Lettuce Wraps Recipe


  • 1.5tbsp vegetable oil
  • 1lb (450g) Chicken breast, cut into small chunks
  • 3 Baby Gem Lettuce (only need the outer leaves)
  • 1 large carrot, peeled and sliced into matchsticks
  • 5 small mushrooms, sliced
  • 2 cloves garlic, peeled and minced
  • 1 thumb-sized piece of ginger, peeled and chopped finely
  • 2 red chillies, sliced
  • 3tbsp Soy Sauce (use 2 tbsp tamari and 1 tbsp water mixed with a pinch of bouillon for gluten free, or instead you could use 3 tbsp GF teriyaki sauce)
  • 1.5 tbsp Honey
  • 1 heaped tbsp sesame seeds
  • 3 spring onions (scallions), sliced
  • Extra slices of red chilli

Asian Lettuce Wraps Recipe

  1. Heat the oil on a high heat in a large frying pan and add the chicken. Cook for 5-6 minutes, turning regularly until the chicken starts to brown.
  2. Whilst the chicken is cooking remove and wash the outer leaves from the baby gem lettuces. You'll need 10 of the larger leaves. Pat them dry and arrange on a plate.
  3. Add the carrots and mushrooms to the chicken and cook for a minute, then add in the garlic, ginger and chillies and cook for another minute.
  4. Add in the soy sauce and honey and bring the mixture to a bubble. Allow to bubble gently for a couple of minutes until most of the liquid has evaporated.
  5. Spoon the chicken mixture out into the lettuce leaves and sprinkle with sesame seeds, spring onion and chilli slices.
  6. Serve immediately.

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