Chicken Lettuce Wraps

I found this recipe on pintrest and I had to try it! My husband and I just loved this dish! It’s healthy and that is what we like!! My kids were not a big fan of it but they still tried it and next time I will make something different of them! 🙂
Next time I’m going to cut everything when the kids are napping so it’s all ready to go next time!


2 large boneless, skinless, chicken breasts or 5 tenderloins, cooked (I boiled mine in water for 7 minutes) and finely chopped
4 tbsp. low-sodium soy sauce
4 tbsp. dark brown sugar
1 tsp. rice wine vinegar
2 tbsp. vegetable oil
1 tbsp. sesame oil
1/2 white onion, finely chopped
3 cloves of garlic, minced
1 8 oz. can of water chestnuts, drained and finely chopped
1/2 cup reconstituted shiitake mushrooms, finely chopped (I just used button mushrooms because I’m not a fan of shiitake)
Romaine or iceberg lettuce


  1. In a small bowl, whisk together soy sauce, brown sugar, rice wine vinegar, and vegetable oil. Set aside.
  2. In a large skillet, add the sesame oil then add the onion, garlic, water chestnuts, and shiitake mushrooms. Cook the veggies until tender, about 5 minutes.
  3. Add the finely chopped chicken to the skillet then pour the sauce you created in step 1 over the entire mixture. Stir to combine. Let cook together for 3-5 minutes.
  4. Serve hot in beds of the romaine or iceberg lettuce with a side of white rice or brown.
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