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Asian Chicken Lettuce Wraps

Easy Asian chicken lettuce wraps!

Chicken Lettuce Wraps | MyKoreanKitchen.com

Here comes a two thumbs up recipe!

I didn’t quite know what to expect for this chicken lettuce wrap dish, because I only just found this recipe from a Korean coobook I bought about a month ago. What is more, I didn’t have the right amount of ingredients as it stated, so I had to change a lot of it. Lucky I have a good imagination! I just guessed what I could add more of by looking at its colour. 🙂

When I had the first bite of the chicken lettuce wraps, it was a full of surprise. It was really delicious. Of course, the fact that we were so hungry helped us appreciate the food even more, yet there was something special about it.

Asian chicken lettuce wraps | MyKoreanKitchen.com

It tasted slightly salty yet the occasional walnuts added a savory taste and crunchy texture. I added too much chicken breast compared to the other ingredients, so the rarely spotted shrimps were a nice surprise too.

Anyway, hope you try this soon!

P.S. If you like this recipe, you might also like my braised chicken recipe!

Ingredients for Asian Chicken Lettuce Wraps (Serves 4)

Ingredients for Chicken Lettuce Cups

Main

  • 800g chicken breast or thigh fillets, diced
  • 100g shrimps, peeled (can be omitted. if so add more chicken)
  • 2 green chilies, seeded and thinly sliced
  • 2 red chilies, seeded and thinly sliced
  • 1/2 onion, diced
  • Iceberg lettuce,
  • 2 Tbsp walnuts
  • Some olive oil

Sauce (mix these well in a bowl)

  • 3 Tbsp soy sauce
  • 4 Tbsp rice wine
  • 1 Tbsp oyster sauce
  • 5 Tbsp grated apple
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp potato starch or corn starch
  • 1 tsp ginger powder

How to Make Asian Chicken Lettuce Wraps

How to Make Chicken Lettuce Cups

  1. Separate the iceberg lettuce, rinse the leaves in cold water, and cut them into a size easy to use as a wrap.
  2. Combine the chicken and shrimps in a bowl, add the sauce and marinade them for 15 minutes.
  3. Pre heat a wok, and add some oil. Add the marinade meat and stir it well until 90% of it cooks.
  4. Add the chilies, onion and walnuts stir them well.
  5. Once all is cooked, serve a large spoonful of the meat on a lettuce leaf.
  6. Wrap it and dig in.

Chicken Lettuce Wraps

Asian chicken lettuce wraps | MyKoreanKitchen.com

Asian Chicken Lettuce Wraps

Easy asian chicken lettuce wrap recipe!
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean Chinese
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 365kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 800 g chicken breast or thigh fillets, diced
  • 100 g shrimps , peeled (can be omitted. if so add more chicken)
  • 2 green chilies , seeded and thinly sliced
  • 2 red chilies , seeded and thinly sliced
  • 1/2 onion
  • Iceberg lettuce
  • 2 Tbsp walnuts
  • Some olive oil

SAUCE (MIX THESE WELL IN A BOWL)

  • 3 Tbsp soy sauce
  • 4 Tbsp rice wine
  • 1 Tbsp oyster sauce
  • 5 Tbsp grated apple
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp potato starch or corn starch
  • 1 tsp ginger powder

Instructions

  • Separate the iceberg lettuce, rinse the leaves in cold water, and cut them into a size easy to use as a wrap.
  • Combine the chicken and shrimps in a bowl, add the sauce and marinade them for 15 minutes.
  • Pre heat a wok, and add some oil. Add the marinade meat and stir it well until 90% of it cooks.
  • Add the chilies, onion and walnuts stir them well.
  • Once all is cooked, serve a large spoonful of the meat on a lettuce leaf.
  • Wrap it and dig in.

Nutrition

Calories: 365kcal | Carbohydrates: 14g | Protein: 50g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1384mg | Potassium: 971mg | Fiber: 2g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 41.3mg | Calcium: 66mg | Iron: 2.2mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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