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Asian-Chicken Lettuce Wraps

Asian-Chicken Lettuce Wraps
  • Prep Time: 20 min
  • Total Time: 35 min
  • Servings: 24

Serve these healthy palette pleasing parcels for any occasion. Crisp Boston lettuce, lean ground chicken, crunchy water chestnuts and shitake mushrooms stir fried together in a delightful Asian sauce and topped with bright crunchy vegetables.


2 heads Boston lettuce
1 tbsp (15 mL) Vegetable oil
1 Package Mina™ Lean Ground Chicken
2 Cloves garlic, minced
1 tbsp (15 mL) Fresh grated ginger
1 cup (250 mL) Chopped shitake mushrooms
1/2 cup (125 mL) Chopped water chestnuts
1 tbsp (15 ml) Hoisin
2 tbsp (30 mL) Soy sauce
1 tsp (5 mL) Chili garlic sauce
2 tsp (30 mL) Rice vinegar
1/2 tsp (2 mL) Sugar
3 Green onions, thinly sliced
1 Carrot, cut into matchsticks
1/2 Red pepper, cut into matchsticks
Chopped cashews or peanuts
Crispy fried shallots, optional


WASH lettuce in cold water, gently pulling leaves apart. Gently spin dry in a salad spinner and sort through leaves reserving any larger leaves for another use and the small ones for filling. Refrigerate until ready to use.

HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking meat apart with the back of a wooden spoon, until nicely browned. Add garlic, ginger and mushrooms. Cook 2-3 minutes. Stir in water chestnuts, hoisin, soy sauce, chili garlic sauce, rice vinegar and sugar. Cook until all moisture has evaporated, about 2 minutes. Remove from heat and allow to cool completely.

ARRANGE lettuce leaves on a serving platter. Divide chicken mixture between lettuce leaves and top with green onion, carrot, red pepper, nuts and crispy fried shallots.