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Chicken Lettuce Wraps with Edamame

These chicken lettuce wraps are an amazing alternative to sandwiches and tacos. Full of veggies, big on flavor and fun to eat, your kids will ❤️them!
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Time 28 minutes
Servings 6
Calories 265kcal

Ingredients

  • 1 1/2 T sesame oil
  • 1 lb ground chicken
  • 1 small onion (chopped)
  • 1 cup carrots (shredded)
  • 2 ribs celery (chopped)
  • 2 cloves garlic (minced)
  • 1 inch fresh ginger (chopped)
  • 1/4 cup hoisin sauce
  • 2 T soy sauce
  • 8 oz package of frozen, in-shell edamame
  • 1/2 t salt
  • 1 handful peanuts (crushed)
  • 1 head butterhead lettuce (Bibb, Boston, or Butter) (rinsed and leaves broken apart at the core to form wraps)
  • a couple leaves of hand torn fresh cilantro (optional)
  • sriracha hot sauce (optional)

Instructions

  • Heat sesame oil in a medium pan on medium heat. Add ground chicken and cook, breaking apart into small pieces, until chicken is no longer pink (about 5 mins).
  • Add onion, carrots, celery, garlic, and ginger to chicken, and cook for 5-6 mins (or until onions are translucent). Add hoisin sauce and soy sauce to chicken an stir until mixed in. Keep heat on low until ready to serve.
  • Cook edamame according to directions on package (either in hot water over stove or in microwave). Put edamame in a bowl and evenly season with salt.
  • Scoop chicken mixture onto open lettuce leaves. 
  • Crush a handful of peanuts in a plastic bag and sprinkle atop the chicken wraps. OPTIONAL: sprinkle wraps with a few pieces of torn cilantro and sriracha.

Notes

Serve lettuce wraps with a pinch of fresh cilantro and a few drops of Sriracha.
 

Nutrition

Calories: 265kcal | Carbohydrates: 15g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 790mg | Potassium: 824mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4525IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg