Best 8 Asian Roll Lettuce Wrap Recipes

ASIAN LETTUCE WRAPS

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil, then brown the ground chicken, crumbling with a wooden spoon until done. Drain any extra liquid and transfer to a plate.
• Add another tablespoon of olive oil to the same skillet and cook the onion in it until soft and translucent. Add garlic, cooking and stirring for 1 minute, then add the meat back into the pan with the onions.
• Add the soy sauce, hoisin sauce, ginger, rice wine vinegar, sesame oil, green onions, and water chestnuts. Mix well, cooking for 1 minute longer, then remove from the heat. Adjust seasoning as needed.
• Serve the filling with the lettuce leaves, matchstick carrots, mint leaves, and bean sprouts for assembly.

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

THAI LETTUCE WRAPS

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

ASIAN LETTUCE WRAPS

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

ASIAN LETTUCE WRAPS

Steps:

• In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

QUICK ASIAN LETTUCE WRAPS

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.