Sesame-chicken lettuce wraps

Prep 10 min
Plus Cooking time: 5 minutes
Makes 4 Servings



1/2 tsp
dark sesame oil
1/2 500-g pkg
1 1/2 cups
sliced shiitake mushrooms, lightly packed
227-mL can
water chestnuts, drained and diced
1/2 cup
low-sodium chicken broth
2 tbsp
1 tbsp
large carrot, coarsely grated
green onions, thinly sliced
8 large leaves
Boston lettuce


  • Heat a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
  • Stir broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.

Serving Tip: No lettuce? Roll filling into a whole-wheat tortilla, or serve over rice.


Calories 164, Protein 14 g, Carbohydrates 15 g, Fat 9 g, Fibre 3 g, Sodium 585 mg.
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