Crisp, cool lettuce leaves filled with savory, gingery chicken make these wraps a light and satisfying meal any time of year. Inspired by Joanne Weir’s take on the popular Chinatown favorite, this version swaps ground chicken for pork to create a leaner but equally flavorful filling. The contrast of textures—tender chicken, crunchy water chestnuts, and fresh lettuce—is irresistible. These wraps are perfect as a shared appetizer, a quick weeknight dinner, or a fresh addition to a summer table.
INGREDIENTS:
2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated
A handful of bean sprouts, optional
METHOD:
Heat the peanut oil in a wok or large skillet over medium-high heat. Add the chicken, scallions, and cornstarch. Stir-fry, breaking up the meat, until the chicken is cooked through and crumbly, about 3–4 minutes.
Stir in the water chestnuts, soy sauce, ginger, and oyster sauce. Cook for another 1–2 minutes, until the mixture is well-coated and fragrant. Remove from heat.
Arrange the lettuce leaves on a platter. Spoon a heaping tablespoon of the warm chicken mixture into the center of each leaf. Top with bean sprouts, if desired, for extra crunch.
Fold the lettuce around the filling and enjoy immediately—no utensils required!
SERVING SUGGESTIONS:
- Serve with steamed jasmine rice or a chilled cucumber salad for a complete meal.
- For extra flavor, drizzle with chili crisp or sprinkle with toasted sesame seeds.
- These wraps make a great appetizer platter—just double the recipe for a crowd.
YIELD: Serves 4
SOURCE: Recipe adapted from recipe by Joanne Weir, Cook, Eat, Share
