Lettuce Wraps

Lettuce Wraps
Serving: 4
Prep Time: 10 min
Cooking Time: 20 min


In large nonstick skillet, heat oil over medium heat; cook white parts of green onions, stirring, until softened, 1 to 2 minutes.

Stir in chicken and garlic; cook, breaking up chicken with spoon, until no longer pink, 3 to 4 minutes. Stir together hoisin sauce, soy sauce, vinegar and ginger; pour into chicken mixture. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; stir in water chestnuts and green parts of green onions.

Arrange Boston lettuce on serving platter in single layer; top each leaf of Boston lettuce with 1 leaf of iceberg lettuce. Spoon chicken mixture into centres. Top with cucumbers, carrot and chili garlic sauce


  • 1 tablespoon canola oil
  • 4 green onions, chopped (white and green parts separated)
  • 450g ground chicken
  • 3 cloves garlic, minced
  • 1/3 cup hoisin sauce
  • 7 teaspoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • 1 218ml can water chestnuts, drained and chopped
  • 12 leaves Boston lettuce
  • 12 leaves iceberg lettuce
  • 2 mini cucumbers, sliced
  • 1 cup matchstick-cut carrots
  • 1 tablespoon chili garlic sauce

Where to Find Ingredients

Burke Brothers Farm

Thames River Melons

DeWit Family Farm

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm

Southern Pride Poultry

Carl's Choice Meats

Kipfer Heritage Farm