Asian Chicken Lettuce Wrap Bowls Recipe | LaaLoosh (2024)

FAQs

What goes with Asian lettuce wraps? ›

The best side dishes to serve with lettuce wraps are chicken dumplings, coconut shrimp, shrimp pasta, beef fajitas, cheese dip, cranberry sauce, french fries, cauliflower rice, egg rolls, potato soup, shrimp tempura, pickled carrots, Thai cucumber salad, stir-fry eggplant, mango and jicama slaw, quinoa and black bean ...

Crispy iceberg is light and refreshing (and we love it for a wedge salad), but we opted more heartier lettuces for these recipes, like romaine and butterhead lettuce. Smoother butterhead lettuce leaves are ideal for wrapping as they're super flexible and wide enough wrap around and keep all the toppings inside.

Ingredients for Chicken Lettuce Wraps

The key ingredient is hoisin — a sweet, salty, slightly tangy, spiced sauce that's like the Chinese equivalent to American barbecue sauce. Here, I mix it with some soy sauce, rice wine vinegar, and sesame oil to make a sticky glaze for the chicken in our wraps.

You can use any lettuce you like for these wraps, but I'd recommend crispier lettuce leaves, such as romaine, as they hold together better. Tip: If you want to make these wraps more substantial, you can add a spoonful of cooked rice to each wrap.

Looking for a low-carb appetizer or a healthy, light meal? Try a lettuce wrap. Lettuce wraps are like a handheld salad and packed with protein. Whether you crave chicken lettuce wraps or a healthy Asian-inspired lettuce wrap recipe, there's a quick and delicious recipe ahead for you.

Lettuce Leaves.

While I think the best lettuce for lettuce wraps is Boston lettuce (or Bibb or butter lettuce), romaine lettuce would also work well. Iceberg lettuce can be used in a pinch.

How To Make Chicken Salad Wraps. Mix Ingredients: Chopped rotisserie chicken and celery in a bowl. Add Dressing: Mayonnaise, sour cream, honey, mustard, lemon juice, salt, and pepper; stir. Layer Wraps: On whole wheat wraps, place lettuce, tomatoes, and avocado.

Though regional variations exist, most modern hoisin sauce recipes contain some combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers, and sugar. "Hoisin" comes from the Cantonese word for seafood, though it's not commonly associated with seafood dishes.

What is ssamjang? Ssamjang (쌈장) is best known as a dipping sauce that accompanies lettuce wraps for Korean BBQ. In food terms, ssam (쌈) means wraps or wrapped food, and jang (장) is a collective term for Korean fermented condiments, such as doenjang, gochujang and ganjang.

Believed to be of Chinese origin, lettuce wraps went on to infiltrate Southeast Asia before coming to America, where they were made popular by P.F. Chang's. One of the most copied menu items in restaurants, not only in the U.S. but globally, these fan favorites are easy to recreate at home, plant-based 411 style.

Are lettuce wraps healthier than bread? ›

Lettuce wraps are much lower in calories than bread, and they are very fresh. Corn Tortillas → Corn tortillas tend to be cleaner than regular bread. You can even use a tortilla to replace a pizza crust which is much lighter option.

The best side dishes to serve with wraps are French fries, crispy green beans, onion rings, avocado fries, salsa, corn on the cob, Brussels sprouts with bacon, coleslaw, sweet potato fries, Greek salad, hummus, chips and guacamole, quinoa salad, pasta salad, grilled vegetables, and fruit salad.

Chives and Garlic: Both are good companion plants for lettuce because they help to deter pests, such as aphids. Cilantro: Cilantro is a good companion plant for lettuce because it attracts beneficial insects, such as parasitic wasps and hoverflies, which eat aphids.

Spread your favorite dip or protein-based salad, like chicken or tuna, onto a piece of lettuce and you've instantly got a delicious snack. You can also go the sweet route with a nut butter and dried or fresh fruit.

I tried making lunch wraps with a variety of different greens—chard, raw lettuce leaves, kale—but collard greens were the hands down winner. They're sturdier and more flexible than any others. But to get them easier to wrap and easier to eat, you need to quickly blanch the leaves.