Ground Chicken Lettuce Wraps
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 12 min
- Cost
- $13.00
- Nutrition
- 350 cal · 28g protein
- quick
- skillet
- high-protein
- budget
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side
Ground Chicken Lettuce Wraps is a Asian weeknight dinner that serves 4 and is on the table in about 22 minutes, for around $13 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground chicken
- 2 heads Bibb lettuce
- 1 can water chestnuts
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 count carrots
- 3 cloves garlic
- 1 bunch green onions
- 2 tbsp vegetable oil
Steps
- Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook 6-7 minutes, breaking it up, until browned and it reaches 165°F.
- Add the garlic and white parts of the green onions and cook 1 minute.
- Stir in the chopped water chestnuts, hoisin, soy sauce, and vinegar; cook 2 minutes until the sauce coats the meat.
- Separate the lettuce leaves and shred the carrots.
- Spoon the filling into lettuce cups and top with carrots and green onion tops. Kids can build their own at the table.
- Picky eaters can have plain cooked chicken and lettuce leaves, with the sauce and carrots on the side.
- Make ahead: cook the filling up to 2 days ahead and chill it. Reheat, then fill fresh lettuce leaves.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 18 g
- Fiber
- 3 g
- Sugar
- 7 g
- Fat
- 17 g
- Saturated fat
- 3 g
- Sodium
- 1,090 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop