I have wanted to make these restaurant copycat Chicken Lettuce Wraps for years. While I have not had the original at the restaurant the recipe sounded good to me. Honestly I wasn’t sure my family would like them.
Imagine my surprise when The Hubs did some meal planning and grocery shopping and came home with the ingredients to make Chicken Lettuce Wraps.
While I was in the kitchen whipping these up last night D4 seemed concerned. Of course ground chicken cooks up differently than ground beef so that worried her. I explained that it was chicken and she gave a half scowl. She did tell me that she would at least try it. D3 wasn’t going to be eating with us, so I didn’t have to cater to her palate.
The Chicken Lettuce Wraps came together quickly, in about the same amount of time that it took my rice to cook. I waited for the reviews from The Hubs and D4. While I had no concerns that The Hubs would like it, and did, I waited for D4. She admitted that she did like it, quite a bit.
This was such a fresh summer meal. Since it didn’t take long on the stovetop it didn’t heat up the kitchen on a hot day. The Romaine hearts were perfect vessels to hold the filling; they were refreshing and added the needed crispness.
I served mine with fresh sliced red and yellow peppers and rice. This recipe would lend itself to becoming vegetarian friendly by replacing the chicken with meatless crumbles.
Have you ever tried the original or copycat Chicken Lettuce Wraps? I assure you that these won’t disappoint you.
Chicken Lettuce Wraps
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 onion finely diced
- ¼ cup hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- ¼ teaspoon ground ginger
- ½ tablespoon Sriracha
- 1 can water chestnuts drained and diced
- 3 tablespoons green onion sliced, more for garnish if desired
- Sea salt and pepper to taste
- 8 Romaine heart leaves
In a large skillet, heat olive oil over medium high heat. Add ground chicken and cook until done through. Using a fork or spatula, break up chicken as it cooks. Drain grease, if necessary.
Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger, and Sriracha. Cook until onions are translucent, about five minutes.
Add water chestnuts and green onions. Continue to cook until the water chestnuts are tender and sauce thickens slightly, stirring occasionally. Season with salt and pepper.
Spoon about ¼ cup of the mixture into the center of a Romaine heart. Garnish with green onion slices. Serve.