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Quick Chicken Lettuce Wraps

 Quick Chicken Lettuce Wraps
Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.
2 ServingsPrep/Total Time: 25 min.


  • 3 tablespoons chicken broth
  • 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry or additional chicken broth
  • 1-1/2 teaspoons cornstarch
  • 1/2 pound ground chicken
  • 1 teaspoon canola oil
  • 1/4 cup shredded carrot
  • 1 teaspoon minced fresh gingerroot
  • 1/3 cup plum or seedless raspberry preserves
  • 2 teaspoons hoisin sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 green onion, thinly sliced
  • 4 Bibb or Boston lettuce leaves


  • In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry
  • and cornstarch; set aside. In a large skillet, cook chicken in oil
  • over medium heat until meat is no longer pink; drain. Add carrot and
  • ginger; cook and stir for 2-3 minutes or until carrot is tender.
  • Meanwhile, for dipping sauce, combine the preserves, hoisin sauce,
  • pepper sauce and remaining soy sauce; set aside. Stir cornstarch
  • mixture; add to chicken. Cook and stir until thickened, about 2
  • minutes. Remove from the heat; stir in green onion.

2 of 2

Quick Chicken Lettuce Wraps (continued)

Directions (continued)

  • Divide chicken mixture among lettuce leaves. Fold lettuce over
  • filling. Serve with dipping sauce.
  • Yield: 2 servings.
Nutritional Facts: 2 wraps with 3 tablespoons dipping sauce (prepared with reduced-sodium broth) equals 354 calories, 12 g fat (3 g saturated fat), 75 mg cholesterol, 1,025 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.