Weekly Winner: It’s a Wrap… and tasty!

This past week’s winner is a great one-pan wonder.  Who doesn’t like to wrap things up before eating them?  And if you’re talking about tasty, zingy, spicy chicken wrapped into a cool, crisp lettuce leaf… then I’m generally all for it.

This version of Chicken Lettuce Wraps is from Cuisine at Home magazine and the only alterations I’ve made to the recipe is omitting all cilantro (just like Julia Child, I can’t stand the stuff), and I also decreased the chili garlic sauce by a teaspoon.  As it was it was delicious and had plenty of heat.

Chicken Lettuce Wraps

Serves 4


1 Tbsp. peanut oil

1 Tbsp. minced fresh ginger

1 Tbsp. minced fresh garlic

1 lb. ground chicken or turkey breast

¼ cup fresh lime juice

1 Tbsp. fish sauce

2 tsp. brown sugar

1 tsp. chili garlic sauce

½ cup minced red onion

½ cup chopped fresh mint

¼ cup chopped fresh parsley

Minced zest of 1 lemon

Gem or Bibb lettuce leaves

Chopped dry-roasted peanuts

Lime wedges (for serving)


Heat oil in a nonstick skillet over medium heat until shimmering.  Add ginger and garlic; cook one minute. Add chicken and increase heat to medium-high.  Sauté chicken until cooked through, 10 minutes. Crush chicken with a potato masher.

Whisk together lime juice, fish sauce, brown sugar, and chili garlic sauce; stir into chicken.  Cook mixture until liquid is evaporated, 3-4 minutes.  Stir in onion; remove skillet from heat.  Stir in chopped mint, parsley and zest.

Serve chicken in lettuce leaves and top with additional mint leaves, peanuts, and a squeeze of lime.

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