• jahan lakhani

Chicken Lettuce Wraps

Growing up my grandma always used to say, "hands were invented before forks and knives" whenever she would catch me staring at her eating curry sans cutlery. Even though this was after the invention of hand-washing, I was disgusted by the mess. But now, I get it...eating with your hands really does make everything taste better. These lettuce wraps are the perfect finger food, especially since spring is surprising us with amazing 28 degree weather! For those of you who are spice-averse, just forego the jalapeño garnish and you will be able to handle it. If you want to make this a little bit more substantial, add some brown rice to your wrap!

Helpful Hints:

  • If you want to prep for the week, marinate the meat a day in advance

  • If you don't want to eat lettuce wraps the whole week, try stir-frying the filling with brown rice and egg to make a chicken fried rice (that you can easily take for lunch) OR freeze half the filling for next time!

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves 4 (meal-sized portions)


400g minced chicken

1-2 garlic cloves

Thumb size piece of ginger

1 medium yellow onion

2 celery stalks

1 small tin of water chestnuts

1 small tin of bamboo shoots

3 green onions

1 jalapeño or red chilli

1-2 heads butter leaf lettuce (or lettuce of your choice)

4 tbsp rice vinegar

150ml oyster sauce

50ml low sodium soy sauce

1 tbsp peanut oil

1/2 tsp sriracha (or chilli sauce of your choice)


Mince the onion, ginger and garlic.

Combine chicken, onion, ginger, garlic, rice vinegar, oyster sauce, soy sauce, peanut oil and sriracha in a bowl and let it marinate for 20 minutes.

Drain and roughly chop water chestnuts and bamboo shoots.

Cut the celery into small pieces.

Slice the jalapeño and green onions and place aside.

Tear apart and wash lettuce leaves.

After the chicken has marinated, heat up a wok that is lightly coated in peanut oil.

When hot, add the chicken mixture and cook until chicken is nearly cooked, stirring frequently (about 7-10 minutes).

Add the celery and water chestnuts and cook for a further 3-5 minutes.

To serve, place a generous spoonful of chicken onto lettuce, top with jalapeño, green onions and chilli sauce.

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