Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

fresh ingredients


  • 12 oz
    ground chicken
  • 2 oz
    water chestnuts
  • 4 oz
    vermicelli noodles (GF)
  • 4 oz
    red cabbage
  • 2 oz
  • 4 oz
  • 2 oz
  • 2 oz
    green onion
  • 1 oz
    ginger/onion/garlic/ponzu/sesame oil blend
  • 8 oz
    Zesty Asian Sauce
  • 2 oz
    ginger/onion/garlic mix
  • 8 pcs
    leafy lettuce cups

Kitchen Items Needed

Box grater

Medium pot filled with water

1 large skillet

1 medium skillet

Cutting board & knife 

Wooden spoon/spatula


cook along



Grate carrots;

Core & thinly slice cabbage, then cut into smaller bite size pieces;

Remove stems & roughly chop mushrooms;

Finely chop water chestnuts;

Finely chop green onion, separating the green & white ends.

1Cook Noodles

Boil water in pot. Turn off & add noodles, soaking for 3-5 minutes until tender. Drain, rinse with cold water, & set aside. 

2Prepare Filling

In a large skillet over medium-high heat, add a small drizzle of olive oil. Add onion/ginger/garlic mixture & cook until fragrant for about 1 minute. Add chicken & mushrooms, cook for 8-10 minutes until chicken is golden brown, breaking up meat with a wooden spoon. Turn off the heat & stir in chestnuts & half of the Asian sauce, mix well. 

3Cook Cabbage

Heat ginger/sesame oil blend & white ends of onion in a medium skillet over medium high heat until fragrant, about 1 minute. Add cabbage & cook for 5-7 minutes until tender. 

4Assemble & Serve

Separate lettuce leaves on a platter or plate. Add desired amount of noodles. Using a large spoon, scoop chicken mixture into the centre of each lettuce leaf & top with shredded carrots & cooked cabbage. Drizzle with any extra sauce, sprinkle with peanuts & top with green onions.