These spicy Ground Chicken Lettuce Wraps are one of our go-to weeknight meals. Quick, easy, and oh-so-flavorful!
Everyone in the family has their favorite meals. Bridget is a die-hard Chicken with Feta Cheese Sauce fan, Grady would eat Ham and Egg Breakfast Pizza for any meal, at any time of day, and Pat loves pretty much anything with seafood, but he is particularly fond of Salmon with Spinach and Tomato Orzo. So whenever any of these meals is on the menu for the week, I can count on at least one happy camper around the dinner table. Rarely do I make everyone 100% happy, but recently these spicy Ground Chicken Lettuce Wraps received thumbs up from the whole crew – no small feat!
I’m a fan of these lettuce wraps not only for their flavor but also for how easily they come together. The secret to this fast and healthy weeknight meal? Ground Chicken from Gold’n Plump.
Made from flavorful dark chicken meat, Gold’n Plump Ground Chicken has 55% less fat than ground beef, making it ideal for tacos, pasta sauce, soups and – wait for it – lettuce wraps. Convenient 1-pound packages make it even easier to whip up dinner on the fly.
You’ll find the typical Asian flavors in these wraps: garlic, ginger, soy and hoisin sauces and a bit of peppery bite from Sriracha. Dial it up or down according to your family’s preferences. The rice can be optional, but we like the bulk it adds to the meal.
Now if only I could elicit the same excitement for dinner when I serve kale…
Ground Chicken Lettuce Wraps
Ingredients
- 2 tablespoons freshly grated ginger
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons Sriracha sauce, plus more for serving
- 1 tablespoon canola oil
- 1 pound Gold'n Plump Ground Chicken
- 1 1/2 cups chopped mushrooms
- 1 cup shredded carrots
- 1/2 cup chopped water chestnuts
- 4 - 5 chopped green onions
- Bibb lettuce
- chopped peanuts, optional
- 2 1/2 cups cooked rice, optional (about 3/4 cup dry rice)
Instructions
- Combine first 5 ingredients (ginger through Sriracha) in a small bowl. Stir well and set aside.
- Preheat large skillet over medium heat. Add oil and ground chicken. Break up with a wooden spoon or spatula and cook until no longer pink. Drain if needed.
- Return chicken to pan and add mushrooms. Cook for 3-4 minutes or until mushrooms start to soften. Add carrots, water chestnuts and green onions and cook for another minute. Stir in ginger sauce and heat until warmed through.
- Serve with lettuce leaves, rice and peanuts, if desired.
These look AMAZING! I always love using ground chicken in place of beef … especially in lettuce wraps.
Agreed, Jordan! It’s such a simple substitution.
You make me want to be a better cook. 🙂 This looks SO good and is easy and I know delicious. I am adding Golden Plump Ground Chicken to my grocery list!
Awww, thanks Amanda!
These sound so delicious and they would be perfect for a filling and healthful lunch.
You’re spot on, Ginny; my husband loves taking these for lunch!
There’s always some Gold’n Plump chicken in our fridge or freezer – thanks for the great recipe. My girls go crazy for lettuce wraps!
Nothing beats a quick and easy dinner – especially one the whole crew loves!
I am going to have to look for this Gold’n Plump Chicken at my grocery store – these lettuce wraps look amazing!!
Thanks, Emily! I hope you enjoy them!
I love this dinner idea! If I just sub Tamari sauce for the soy sauce, they’ll be gluten-free! Can’t wait to try!
Absolutely my favorite kind of dinner…all the flavor!!!
These are beautiful! I love a good easy, healthy recipe. Adding this to the menu next week!
My family flipped for these lettuce wraps. I have to make a double batch every time. The bonus is how quickly this meal comes together with minimal mess and fuss. It’s definitely going into the meal rotation as a regular!
So glad you and your family enjoyed them. Thanks for stopping back to let us know, Sandra!