Asian Lettuce Wraps for #WeekdaySupper
Recipe type: Entree
Serves: 4
These Asian Lettuce Wraps are crunchy goodness wrapped up in a lettuce leaf. Easy to make, healthy, delicious and nutritious for a #WeekdaySupper!!
  • 1 head iceberg lettuce
  • 2 cups Chinese style crunchy noodles
  • 2 Tbsp. vegetable oil
  • 2 chicken breasts, sliced into bite sized pieces
  • 1 tsp. garlic paste, or 1-2 cloves, minced
  • ½ yellow onion, chopped
  • ¼ each red and yellow pepper, diced
  • 250 gm. can sliced water chestnuts
  • 2 cups mushrooms, slivered
  • 2 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 5 Tbsp. hoisin sauce
  • 1 Tbsp. chili sauce
  • 2 green onions, sliced
  • 1 Tbsp. chopped cilantro
  • ¼ cup peanuts
  1. Prepare lettuce by unwrapping leaves and washing and drying. Add 1 Tbsp of the oil to a wok and heat, add garlic for 30 seconds, stirring. Add the chicken and cook through. Remove and set aside.
  2. Add the remaining oil and cook the onions, peppers, chestnuts and mushrooms until tender crisp. While the vegetables are cooking mix together the soy sauce and sugar. When the veggies are done add this mixture and cook for two minutes. Add the hoisin and the chili paste and stir. Add the scallions, cilantro and peanuts and stir. Toss in the crunchy noodles. Serve in lettuce cups.
  3. Recipe adapted from
Recipe by Noshing With the Nolands at