Description
A quick, healthy, and kid-approved weeknight dinner featuring savory ground chicken in butter lettuce cups with a homemade Asian-inspired sauce. Ready in just 15 minutes.
Ingredients
Scale
- 1 pound ground chicken (mix of dark and white meat or skinless breast)
- 1 large head butter lettuce
- 4 stalks green onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cooking oil (sesame, vegetable, or canola)
- 3 tablespoons soy sauce (or low-sodium/tamari)
- 2 tablespoons oyster sauce (or mushroom-based for vegetarian)
- 1 tablespoon brown sugar (or honey)
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha or Chili Garlic Sauce (optional)
- Optional toppings: ¼ cup chopped cilantro, 1 tablespoon toasted sesame seeds, 1 small diced cucumber
Instructions
- Prep ingredients: Chop green onions, mince garlic, and grate ginger. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and Sriracha. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add ground chicken and let it sit for 30 seconds to brown before breaking it up with a wooden spoon.
- Cook chicken for 5-7 minutes until no longer pink and browned in spots.
- Add garlic and ginger to the pan. Stir constantly for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour the sauce mixture over the chicken. Stir to coat evenly and simmer for 1-2 minutes until the sauce thickens slightly and clings to the chicken. Add a splash of water if too thick.
- While chicken cooks, wash and thoroughly dry butter lettuce leaves. Separate leaves gently.
- Transfer chicken filling to a serving bowl. Place lettuce leaves on a platter.
- Assemble wraps by spooning chicken into lettuce cups. Top with cilantro, sesame seeds, or cucumber as desired. Serve immediately.
Notes
Butter lettuce is preferred for its soft, cup-shaped leaves; iceberg can be used but is crunchier. Ensure lettuce is completely dry to prevent soggy wraps. The chicken filling can be stored in the fridge for up to 4 days. Do not freeze the lettuce. For a vegetarian version, swap chicken for ground tofu and use mushroom-based oyster sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 2-3 wraps per servin
- Calories: 220
- Sugar: 4
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 2
- Protein: 22
Keywords: ground chicken, lettuce wraps, quick dinner, weeknight meals, healthy dinner, Asian-inspired, 15 minute meals, keto friendly, gluten free option