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Six Asian Lettuce Wraps on a serving tray with a pot of hoisin sauce.
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5 from 17 votes

Asian Lettuce Wraps

These healthy Asian Lettuce Wraps are filled with tasty combinations of tender meats, crispy-crunchy vegetables and tasty sauces.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Allergen: Gluten, Meat, Sesame, Soya
Servings: 2 servings
Calories: 380kcal
Author: Dannii Martin

Ingredients

  • 6 Lettuce leaves
  • 1 Chicken breast
  • 1 tablespoon Olive oil
  • 4 Shallots diced
  • 3 Garlic clove crushed
  • 30 g Fresh ginger
  • 0.5 Carrot grated
  • 1 nest Dried wholewheat noodles
  • 100 ml Hoisin sauce
  • 2 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 0.5 Lime juice only
  • 2 tablespoon Sriracha sauce
  • Red chilli, crushed cashews, fresh coriander, spring onions and sesame seeds for serving
UK Metric Measures - US Customary Measures

Instructions

  • Put 1 Chicken breast into a food processor and blend until mince.
  • Put 100 ml Hoisin sauce, 2 tablespoon Soy sauce, 1 tablespoon Sesame oil, juice of 0.5 Lime and 2 tablespoon Sriracha sauce into a bowl and mix well.
  • Put 1 tablespoon Olive oil in a large frying pan and add 4 Shallots, 3 Garlic clove and 30 g Fresh ginger and gently cook for 2 minutes.
  • Add the chicken mince, break it down into small pieces and gently cook for 5 minutes.
  • Add 1 nest Dried wholewheat noodles to a pan of boiling water and simmer for 4 minutes (or according to packet instructions).
  • Add the hoisin sauce mix to the chicken and stir well and gently cook for 3 minutes, until the chicken is cooked through.
  • Drain the noodles and add to 6 Lettuce leaves.
  • Top with 0.5 Carrot (grated).
  • Add the cooked chicken mixture.
  • Top with Red chilli, crushed cashews, fresh coriander, spring onions and sesame seeds and serve.

Notes

  • You could use chicken thighs instead of breast.
  • We used round lettuce, but you could use little gem, cos or romaine.
  • Swap the chicken for stir fry veggies, prawns or tofu.
  • You could use sweet chilli sauce instead of sriracha.
  • Leftover cooked chicken mixture will store in the fridge for 2 days in an air tight container.
  • If you want the sauce a little thicker, than add a cornflour slurry.
  • To add a bit of crunch, you could add some crushed peanuts or cashews to the top of it.

Nutrition

Serving: 3wraps | Calories: 380kcal | Carbohydrates: 39g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 1537mg | Potassium: 908mg | Fiber: 5g | Sugar: 20g | Vitamin A: 7912IU | Vitamin C: 35mg | Calcium: 85mg | Iron: 3mg

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