Chicken Lettuce Wraps
Prep time
Cook time
Total time
Serves: 14-16 wraps
  • 1-2 Tablespoons oil for sautéing
  • 4 oz shiitake mushrooms, chopped
  • 1 lb ground chicken
  • 2 oz (about 2 cups dry) rice noodles
  • 2 garlic cloves, minced
  • ¼ teaspoon grated ginger
  • 1 (8 0z) can water chestnuts, drained and finely chopped
  • 1 carrot, peeled and cut into thin matchsticks
  • ½ medium jicama, cut into thin matchsticks (3/4-1 cup)
  • 1 head butter lettuce
  • 1-2 Tablespoons sliced green onions
  • 3 Tablespoons soy sauce (I like Tamari)
  • 2½ Tablespoons sweet chili sauce
  • 1 Tablespoon rice vinegar
  • ½ teaspoon cornstarch
  1. Pour boiling water over the rice noodles and allow to stand for 3 minutes and then drain. Set aside. Whisk all the sauce ingredients together in a medium bowl.
  2. In a large skillet, heat the oil and add the mushrooms. Cook for about 3 minutes on medium high heat.
  3. Add the ground chicken and cook for another 3-5 minutes, until the meat is mostly cooked through.
  4. Add the garlic, the white part of the green onion and the ginger. Mix to combine and cook for another minute.
  5. Add the rice noodles and the chopped water chestnuts and mix to combine. Pour in all the sauce ingredients, mix to combine and cook for 2-3 minutes, just until the sauce thickens.
  6. Place some carrots and jicama into a leaf of the butter leaf lettuce and top with a scoop of the chicken filling. Serve immediately.
Recipe by Olga's Flavor Factory at