Chicken Lettuce Wraps from Holly Clegg

If you have never tried lettuce wraps, try this lettuce wrap filled with chicken, assorted veggies tossed with hoisin sauce for a fun meal or starter. For a time saver, pick up a Rotisserie chicken, and remove the skin and use the white meat.  
Makes 4 servings


1 tablespoon sesame oil
2 teaspoons minced garlic
1/2 tablespoon grated fresh ginger or 1 t ground ginger
2 cups shredded red cabbage or Napa cabbage
1/2 cup shredded carrot
1 cup bean sprouts
2 cups cooked shredded chicken breast
2 tablespoons hoisin sauce
1 (8-oz) can water chestnuts, drained and chopped
1 head butter tip or red leaf lettuce


  • In large nonstick skillet, heat sesame oil over medium heat and sauté garlic, ginger, cabbage, carrot, and bean sprouts for 2–3 minutes or until cabbage is limp.
  • Stir in chicken, hoisin sauce, and water chestnuts. Place filling on whole lettuce leaves and roll up.

Terrific Tidbit: Don't have sesame oil, don't skip the recipe; just use olive or canola oil instead.  Hoisin sauce is found in Asian section of the grocery.