Easy Asian chicken lettuce wraps will be a dinner time lifesaver. They take minutes to make, are a lighter and healthier option than a takeaway and all your ingredients are available in a one-stop-shop at Aldi UK. These recipes are in no way affiliated with Aldi UK, I just love ♥ a one-stop-shop that keeps me on budget, and I thought you would too!
As you’ll notice from the photos I added noodles to these lettuce wraps, but if you’re on a Keto diet, gluten-free or are doing Slimming World then you can skip the noodles and be in lettuce wrap heaven without the carbs. I just really really love noodles.
Asian Chicken Lettuce Wraps
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Asian Chicken Lettuce Wraps Ingredient List
There are only a few ingredients total and most of them you may already have in your pantry.
- Soy Sauce
- Red or green jalapeno pepper
- Noodles (optional)
- Peanuts (optional)
To make Asian Chicken Lettuce Wraps
- Mix the sauce ingredients together in a bowl and whisk to combine. Set aside while you brown the chicken.
- Heat some olive oil, vegetable oil or sesame oil in a pan.
- Once the chicken is browned and cooked through add the sauce and bring it to a boil and let simmer for a minute to thicken the sauce. This will only take a minute or so.
- Cook the noodles and wash the lettuce.
- Stuff the lettuce leaves with as much chicken and noodles as you like and enjoy every last bite!
What kind of chicken should you use for lettuce wraps
The truth is, you can use whatever kind of chicken you like. Mince chicken or turkey will work perfectly. For this recipe, I used chicken breast simply because I thought it would feel like a more substantial meal. But you use whatever you have on hand and whatever works for you.
You could even use some leftover rotisserie chicken or leftover chicken from your Sunday roast if you’ve got it. There is no wrong answer here.
Lettuce options for lettuce wraps
You can use romaine hearts but I prefer just round lettuce. The leaves of round lettuce are wide and flat, but robust enough so you can stuff them with ease. Romaine hearts and baby gem lettuce are sturdy enough but are narrow, so you can’t really stuff them well.
The best way to separate the leaves is to cut the bottom stem off and gently pull the leaves apart. Wash them in cold water and pat dry with a tea towel or kitchen roll. Store them in an airtight container in the fridge until ready to use.
Bottom line is that these Asian chicken lettuce wraps are easy and delicious and you will love them! ♥
Tools used to make these lettuce wrapsPrint
For the Sauce
- 4 tablespoons soy sauce
- 1 tablespoons Sriracha sauce
- 1 tablespoon runny honey
- 1 tablespoon fresh grated ginger (add more to taste)
- juice of 2 limes
- 2 garlic cloves minced
- 1/2 tablespoon white vinegar
- 1 teaspoon cornstarch
For the lettuce wraps
- 2 boneless skinless chicken breasts, diced into cubes
- 1 round lettuce, leaves washed and separated
- 1 bunch coriander, chopped
- 1 red jalapeño pepper, sliced (optional)
- 1/2 pack egg noodles cooked to package directions (optional) Leave out if gluten free or Keto
- 100g chopped honey roasted or dry roasted peanuts
- Whisk all the ingredients for the sauce in a bowl and set aside while you cook the chicken.
- Heat a non stick skillet over a medium high heat and add some vegetable or olive oil. Add the diced chicken and cook until the chicken is golden and cooked through. Pour the sauce into the pan and stir to coat the chicken evenly. Let the sauce come to a simmer and thicken for a minute or two.
- If serving with noodles, cook them according to the package instructions and drain when cooked.
- To serve, lay the lettuce leaves on a flat platter and fill with the noodles and chicken mixture. Sprinkle with the chopped coriander, peanuts and jalapeño pepper.
- Drizzle with more sauce from the pan and serve.
- Category: Dinner
- Method: Fry
- Cuisine: Asian
Keywords: Lettuce wraps, Asian Chicken, Asian Sauce
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