Delicious Asian Lettuce Wraps

If you ask me, Asian lettuce wraps are a genius way to make dinner fun.

These handheld bites pack all the savory goodness of traditional Asian takeout into crisp lettuce cups that make eating healthy actually enjoyable. Ground chicken gets cooked with ginger, garlic, and a simple sauce that hits all the right notes.

The filling is topped with crunchy water chestnuts and carrots, while fresh herbs add a nice pop of freshness. It’s the kind of meal where everyone gets to build their own wraps at the table.

It’s a light but satisfying dinner that feels special without being fussy – perfect for busy weeknights when you want something different.

What Kind of Lettuce Should I Use?

For lettuce wraps, you’ll want to choose leaves that are sturdy enough to hold your filling without tearing, but still tender enough to easily fold and eat. Butter lettuce (also called Boston or Bibb lettuce) is often considered the top choice because its leaves naturally form perfect little cups and have a mild, sweet flavor that won’t overpower your filling. Romaine lettuce is another good option – while its leaves are more narrow and rigid, they provide a satisfying crunch and hold up well to warm fillings. If you’re using romaine, look for hearts that have larger, broader leaves rather than the outer leaves which can be too tough. Just make sure to wash and dry your lettuce leaves thoroughly before using them, as wet leaves can make your wraps soggy.

Options for Substitutions

This recipe is pretty adaptable and there are several ingredient swaps you can try:

• Ground meat: The recipe works great with any ground meat – pork, chicken, turkey, or even beef. For a vegetarian version, you could use crumbled firm tofu or tempeh.
• Shiitake mushrooms: Can’t find shiitake? Regular button mushrooms or cremini work just fine. You can also use rehydrated dried mushrooms in a pinch.
• Water chestnuts: If you can’t get water chestnuts, try using diced jicama or bamboo shoots for that nice crunch. You can also leave them out if needed.
• Oyster sauce: For vegetarian options, use vegetarian oyster sauce (made from mushrooms). Or mix hoisin sauce with a bit of soy sauce as a substitute.
• Rice wine: Dry sherry or mirin make good substitutes. If you want to skip alcohol, use rice vinegar mixed with a tiny bit of sugar.
• Lettuce: Both butter and romaine lettuce work well, but you can also try iceberg lettuce or even cabbage leaves for a different twist.
• Cornstarch: Arrowroot powder or potato starch can be used instead, using the same amount as cornstarch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lettuce wraps is ending up with a soggy filling – to avoid this, make sure to drain any excess liquid from your meat after browning and don’t overcrowd the pan, which can lead to steaming instead of proper browning. A common mistake is choosing the wrong lettuce – butter lettuce is ideal because it’s sturdy enough to hold the filling without tearing, while iceberg lettuce can crack and fall apart too easily. To keep your water chestnuts and mushrooms from becoming mushy, dice them into small, uniform pieces and add them towards the end of cooking, giving them just enough time to heat through while maintaining their crunch. For the best texture in your sauce, mix the cornstarch with cold water before adding it to the pan, and remember to let the sauce simmer until it thickens to the right consistency – rushing this step can result in a thin, runny sauce that will drip right out of your lettuce cups.

What to Serve With Lettuce Wraps?

These Asian lettuce wraps make a fantastic main dish that pairs really well with simple side dishes that complement their savory flavors. A bowl of steamed jasmine or coconut rice makes the perfect base, soaking up any extra sauce that might drip from the wraps. For something fresh on the side, try a quick cucumber salad with rice vinegar and sesame seeds, or some pickled carrots and daikon. If you want to round out the meal with more veggies, some stir-fried baby bok choy or green beans with garlic would fit right in. And don’t forget to put out extra garnishes like chopped peanuts, fresh cilantro, or lime wedges so everyone can customize their wraps!

Storage Instructions

Keep Fresh: The meat filling for these lettuce wraps stays good in an airtight container in the fridge for up to 3 days. Keep the lettuce leaves separate and wash them just before serving – this prevents them from getting wilted or soggy. I like to prep all the components separately so everything stays fresh!

Meal Prep: These wraps are perfect for meal prep! Make a big batch of the filling and portion it into containers. When you’re ready to eat, just warm up the filling and wrap it in fresh lettuce leaves. The sauce can be stored separately in small containers or jars for up to a week in the fridge.

Warm Up: To serve leftover filling, just pop it in the microwave for 1-2 minutes, stirring halfway through, or warm it in a pan over medium heat. Add a splash of water if it seems dry. Remember to use fresh, crisp lettuce leaves each time you serve!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 30-40 g
• Carbohydrates: 40-50 g

Ingredients

• 1 pound lean minced pork (or ground chicken or turkey)
• 2 to 3 tablespoons minced white onion
• 3 to 4 minced garlic cloves
• 1/2 cup shiitake mushrooms
• 1/2 cup canned water chestnuts
• Vegetable oil
• Salt and pepper to taste
• Butter or romaine lettuce leaves
• 1 1/2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons rice wine
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1/4 teaspoon ground ginger
• 1 teaspoon corn starch
• 2 tablespoons water
• 1/2 teaspoon dark soy sauce (optional)
• Sliced green onions
• Optional red pepper flakes

Step 1: Prepare the Ingredients

If using dried shiitake mushrooms, soak them in warm water for 10-15 minutes, or until they are soft, then cut them into small pieces.

Drain the water from canned water chestnuts and dice them into small pieces.

Mince the onions and garlic, and slice the green onions for garnish.

Step 2: Mix the Sauce

In a small bowl, combine all the sauce ingredients and mix well to ensure even distribution.

This will serve as the flavor base for the dish.

Step 3: Cook Aromatics and Pork

Heat a large skillet over medium heat and add a bit of vegetable oil.

Once the oil is hot, add the minced garlic and onions.

Sauté them briefly until they become fragrant, being careful not to brown or burn them.

Quickly add the ground pork, breaking it into small pieces as it cooks.

Season with a few pinches of salt and pepper.

Step 4: Add Remaining Ingredients and Simmer

Once the pork is cooked and no longer pink, add the prepared shiitake mushrooms, diced water chestnuts, and the mixed sauce.

Stir everything well to combine and bring the mixture to a boil.

Allow it to cook for another 1-2 minutes, or until the liquid thickens slightly.

Remove from heat once done.

Step 5: Assemble Lettuce Wraps and Serve

Fill individual lettuce leaves with the pork filling, making sure each leaf has a generous amount.

Garnish with sliced green onions and a sprinkle of red pepper flakes, if desired.

Serve the lettuce wraps immediately and enjoy the flavorful dish!