I love lettuce wraps, especially in spring or summer. Its a quick and light dinner, and you won’t even miss using a traditional bread-style wrap. There are so many flavor combo’s you can do for lettuce wraps, but traditionally, you’ll see that most have an Asian influence. This was a really easy recipe that I’ll definitely be making again and again. A 20 minute meal.
Hoisin Chicken Lettuce Wraps
Makes 2 servings
4 skinless boneless chicken thighs (could use small chicken breasts if you want)
1/4 cup hoisin sauce
2 Tbsp rice vinegar
1 Tbsp lower sodium soy sauce
4-6 large leaves of butter lettuce (or romaine)
Fresh basil leaves, chopped
Fresh mint leaves, chopped
1/3 cup green onions, chopped
1 jalapeno, chopped fine (optional)
1/4 cup cashews, chopped (or peanuts)
NOTE: This is not a gluten free recipe as hoisin contains a bit of wheat. As does soy sauce, unless you’re using tamari. I’ve yet to find a similar substitute to hoisin.
Heat your outdoor or indoor grill to medium high. In a small bowl, whisk together the hoisin, rice vinegar and soy sauce. Remove 2 Tbsp of the hoisin sauce mixture. Spread the 2 Tbsp of hoisin mixture onto the chicken, and place on your indoor or outdoor grill (could also do in a skillet on the stove). Cook on both sides until done. Meanwhile prep the lettuce leaves and place a bit of basil, mint, green onion & jalapeno pieces on each lettuce leaf.
Once the chicken has cooked and rested for a couple minutes, chop into small pieces and place in the bowl of hoisin sauce mixture and toss. Place a bit of chicken on each lettuce leave and top with a bit of the chopped cashews (or peanuts).
Wrap and eat!
Nutrition (per serving) Calories: 344 Fat: 13 g Carbs: 24 g Fiber: 4 g Sugars: 6 g Sodium: 560 mg Protein: 34 g