August 20th, 2012

Barbecued Chinese Chicken Lettuce Wraps


If you love guilt-free eating these lettuce wraps are going to make you so happy!  Healthy and delicious- and low carb.  These need to go on your menu this week.

If you usually think of lettuce wraps as just an appetizer, think again; this recipe has plenty of fresh chicken combined with veggies and lots of Asian flavor make a delicious meal.   Everything is moist and tender and so good in the lettuce leaf.  You can add a dipping sauce if you like, but I don’t think they need it.  The orange zest in the mix and squeeze of orange juice gives it a fresh, clean flavor.  {Did I mention they are low carb?}  There is some chopping and dicing involved, but it’s well worth it; so once you get out the knife,  just make sure you chop plenty- you’ll want leftovers for lunch this week!

Barbecued Chinese Chicken Lettuce Wraps


2 cups fresh shiitake mushrooms
1 1/2 pounds chicken breast or chicken tenders
2 tablespoons vegetable oil or peanut oil
coarse salt
fresh ground black pepper
3 cloves garlic, chopped
1 inch ginger root, grated
1 orange, zested
1 red bell  pepper, diced small
1 can (6-8 ounces) water chestnuts, drained and chopped
6 scallions, sliced (whites and tops)
3 tablespoons hoisin, found on the Asian food aisle of market
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 – 1/2 teaspoon red pepper flakes (more for hotter flavor)
1/2 large head lettuce, core removed and quartered
wedges of navel orange


Remove tough stems from mushrooms and brush with damp towel to clean.  Slice mushrooms.  Chop chicken into small pieces.  Have all other ingredients chopped, grated, and ready to use.

Add oil to hot pan. Add chicken and stir fry for 3-4 minutes. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger.  Cook a minute more.  Grate zest into pan, add bell pepper, water chestnuts and scallions.  Cook another minute, continuing to stir fry mixture.  Add hoisin, soy sauce, sesame oil and pepper flakes; stir to coat the mixture evenly.  Transfer the chicken mixture to a serving platter and pile the quartered lettuce wedges along the side.  Add orange wedges to the platter.  To eat, pile spoonfuls of chicken mix into lettuce leaves and top with a squeeze of fresh orange juice.

Recipe adapted from Rachel Ray

You might also like Hoisin Beef and Scallion Stir Fry





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6 Responses to “Barbecued Chinese Chicken Lettuce Wraps”

  1. This looks good- I’m always looking for yummy low carb alternatives – thanks!

  2. YUM!

  3. Can’t wait to try this one!

  4. I love lettuce wraps – never tried to make them myself. Thanks for the recipe!

  5. I always get the lettuce wraps at PF Changs- love them. I like the use of lots of chicken to make them a main dish. I could eat these 3 times a day – Ha!!

  6. I made this for dinner tonight at my daughters’s apartment, and both of my adult daughters loved it! (Two helpings each!). I brought the rest of it home for my husband and I, and we cleaned out plates. (P/S- I made the caramel potatoes, which my daughters proclaimed “awesome”! Delish dinner!!


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