Chicken lettuce wraps
Chicken lettuce wraps keep the hot filling and washed leaves separate until serving. Small, evenly chopped vegetables blend into the chicken without making the lettuce collapse under excess liquid.
This home-kitchen version uses ground chicken and a mild sauce. It is not presented as a fixed traditional recipe or a medically defined diet meal.
Serve with rice if a more substantial meal is wanted. Soy sauce can contain wheat; choose a suitable labeled substitute when needed. Keep uncooked filling and ready-to-eat lettuce on separate utensils.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
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Ingrédients
2 portions
Étape 1
Separate lettuce leaves, wash well and dry. Keep chilled. Finely dice onion and mushrooms; mince garlic. Prepare vegetables before handling raw chicken.
Étape 2
Warm oil in a skillet. Cook onion and mushrooms for 4–5 minutes until the released moisture mostly evaporates. Add ginger and garlic briefly.
Étape 3
Add chicken and break into small pieces as it cooks. Stir in soy sauce and water. Continue until all ground chicken reaches 165°F/74°C; check several places in the filling.
Étape 4
Add vinegar, taste and let excess liquid reduce. Spoon into lettuce leaves only when ready to eat, allowing the filling to cool slightly so it is comfortable to handle.
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