u003cstrongu003eCan I make these vegetarian or vegan?u003c/strongu003e

Absolutely! Substitute the chicken with crumbled firm tofu or tempeh. You may need to adjust the sauce slightly to complement the plant-based protein. Ensure your honey is replaced with maple syrup or another vegan sweetener.

u003cstrongu003eWhat's the best type of lettuce to use?u003c/strongu003e

Butter lettuce, romaine lettuce hearts, and iceberg lettuce cups are all excellent choices due to their sturdy structure and ability to hold the filling well.

u003cstrongu003eCan I make these ahead of time for a party?u003c/strongu003e

It’s best to prepare the chicken salad mixture and the lettuce separately and then assemble the wraps just before your guests arrive to ensure the lettuce stays crisp. You can have all the components prepped and ready to go.

u003cstrongu003eIs this recipe spicy?u003c/strongu003e

This recipe has a mild potential for spice depending on the amount of sriracha or chili garlic sauce you use. You can easily-adjust the spice level to your preference or omit it entirely for a non-spicy version.

u003cstrongu003eCan I freeze the leftover chicken salad mixture?u003c/strongu003e

While you can technically freeze the chicken salad mixture, the texture of the vegetables may change upon thawing, becoming a bit watery. It’s generally best enjoyed fresh or stored in the refrigerator.

Asian Chicken Salad Lettuce Wraps Recipe

Name: Ultimate Asian Chicken Salad Lettuce Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: asian
Ingredients: 2-3 cups cooked chicken (shredded or diced); Optional Marinade (if cooking your own chicken:); 2 tablespoons soy sauce; 1 tablespoon grated ginger; 2 cloves garlic (minced); 1 teaspoon sesame oil; 1 teaspoon rice vinegar; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon fresh ginger (grated); 1 clove garlic (minced); 1/2 – 1 teaspoon sriracha or chili garlic sauce (optional); 1 tablespoon smooth peanut butter or almond butter (optional); 1 teaspoon lime juice (optional); 1 head butter lettuce (romaine lettuce hearts, or iceberg lettuce); 1 cup shredded carrots; 1 cup shredded red or green cabbage; 1/2 cup chopped bell peppers (red, yellow, or orange); 1/4 cup thinly sliced scallions (green onions); 1/4 cup chopped fresh cilantro; 2 tablespoons toasted sesame seeds; 2 tablespoons chopped peanuts or almonds (optional); 1/4 cup crispy fried wonton strips (optional); 1/4 cup bean sprouts (optional)

Description

Flavor-packed and refreshing Asian chicken salad served in crisp lettuce cups. A quick, healthy, and customizable meal perfect for any occasion.

Ingredients

For the Chicken:

2-3 cups cooked chicken (shredded or diced)
Optional Marinade (if cooking your own chicken:)
2 tablespoons soy sauce
1 tablespoon grated ginger
2 cloves garlic (minced)
1 teaspoon sesame oil
1 teaspoon rice vinegar

For the Sauce:

3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger (grated)
1 clove garlic (minced)
1/2 – 1 teaspoon sriracha or chili garlic sauce (optional)
1 tablespoon smooth peanut butter or almond butter (optional)
1 teaspoon lime juice (optional)

For the Lettuce Wraps & Toppings:

1 head butter lettuce (romaine lettuce hearts, or iceberg lettuce)
1 cup shredded carrots
1 cup shredded red or green cabbage
1/2 cup chopped bell peppers (red, yellow, or orange)
1/4 cup thinly sliced scallions (green onions)
1/4 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds
2 tablespoons chopped peanuts or almonds (optional)
1/4 cup crispy fried wonton strips (optional)
1/4 cup bean sprouts (optional)

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Instructions

Prepare the Chicken (if needed): If cooking your own chicken, marinate (optional) and cook using your preferred method. Once cooked, let cool slightly and shred or dice.
Whisk the Sauce: In a medium bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, sriracha (if using), peanut butter (if using), and lime juice (if using) until smooth. Taste and adjust seasonings.
Combine Chicken and Sauce: In a large bowl, add the cooked chicken and pour the prepared sauce over it. Toss well to coat.
Add Vegetables: Add shredded carrots, cabbage, and bell peppers to the chicken mixture. Gently toss to combine.
Prepare Lettuce: Carefully separate lettuce leaves into cups, wash, and pat dry.
Assemble Wraps: Spoon the chicken and vegetable mixture into each lettuce cup.
Garnish and Serve: Sprinkle with scallions, cilantro, sesame seeds, and optional toppings like peanuts/almonds, wonton strips, and bean sprouts. Serve immediately.

Notes

Prep Ahead: Cook chicken and whisk sauce up to 2 days in advance. Chop vegetables 1-2 days in advance. Assemble just before serving.
Spice Level: Adjust sriracha/chili garlic sauce to your preference.
Gluten-Free: Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
Low-Carb/Keto: Reduce or omit honey/maple syrup.
Vegetarian/Vegan Option: Substitute chicken with crumbled firm tofu or tempeh and use maple syrup instead of honey.
Customizations: Feel free to add other vegetables like water chestnuts or edamame. Experiment with different nuts and toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: asian