Nana's Chicken Lettuce Wraps

Made  times
Baking Nana 824

"These light, low carb appetizers are a great starter for any meal or they can be an entree themselves. Try variations by substituting any kind of meat or seafood - or leave the meat out if you want a vegetarian delight."
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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. In small bowl cover mushrooms in warm water and soak for 15 minutes until softened, and drain. Disgard stems, chop caps.
  2. In a bowl, mix cornstarch and wine or sherry. Add chicken, let stand for at least 10 minutes.
  3. Combine all the sauce ingredients in a bowl and mix well.
  4. Heat a sir fry pan over high heat until hot. Add the oil, swirl to coat all sides. Add ginger and garlic, cook for about 15 seconds until fragrant. Add chicken mixture and stir fry 1 - 2 minutes, till no longer pink. Add bell pepper, water chestnuts and mushrooms and stir fry 1-2 minutes until bell pepper is soft.
  5. Remove from heat and stir in the cilantro.
  6. To serve, arrange lettuce cups on a plate. Place chicken mixture and sauce in seperate bowls. Each person can make their own by spooning the chicken into the lettuce cup and drizzling the sauce on top. Fold the lettuce around the filling and enjoy.
  7. I like to serve these with addtional fresh cilantro, match stick Jicama, bean sprouts and grated carrots.


We love Asian cuisine and this recipe did NOT disappoint. I made this dish as is with one exception. I used my food processor to quickly mince the mushrooms. I also put the cooked and cooled chi...

Made this for the family with ground turkey instead of the chicken. My hoisin sauce was very thick, so I thinned the dipping sauce with the juice of a fresh lime. We loved it! Thanks for the ...