Asian Chicken Lettuce Wrap with Pickled Veggies

February  6, 2022
0 Ratings
Photo by renee
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

This recipe packs lots of flavor with great texture. It’s a perfect healthy dinner option. —renee

What You'll Need
  • Pickled Veggies
  • 1/2 cup White Vinegar
  • 1/4 cup Water
  • 1/4 cup Sugar
  • 1/4 cup Red Bell Pepper - Thin Sliced
  • 1/4 cup Cucumber - Thin Sliced
  • 1 Small Carrot - Thin Sliced or Grated
  • 1/4 cup Snow Peas - Thin Sliced
  • 1/2 Small Jalapeño - Thin Sliced
  • Chicken and Spicy Yogurt
  • 1/2 cup Greek Yogurt
  • 2 teaspoons Sriracha
  • 2 tablespoons Lime Juice
  • 1 pound Ground Chicken
  • 1 1/2” Piece of Fresh Ginger - grated or finely chopped
  • 3 Cloves of Garlic - grated or finely chopped
  • 1 tablespoon Canola Oil
  • 1/8 cup Soy Sauce
  • 1 Head of Butter Lettuce
  • Cilantro Leaves
  1. Bring vinegar, water and sugar to a boil and cook until all the sugar is dissolved. Cool to room temperature.
  2. Add bell pepper, cucumber, carrot, snow peas and jalapeño to a small bowl and add cooled vinegar mixture. Allow to sit at room temperature while you prep and prepare the other ingredients.
  3. Mix Greek yogurt, sriracha and 1 TBSP of lime juice in a small bowl and put aside.
  4. Heat canola oil in a large frying pan over medium high heat. Add ground chicken and season with salt and pepper. Cook for 3 minutes breaking apart chicken as it cooks and add ginger and garlic. Cook for about 2 more minutes or until garlic and ginger are fragrant. Add soy sauce and remaining lime juice and cook for additional 1-2 minutes or until chicken is cooked through.
  5. Add 1 heaping tablespoon of Greek yogurt mixture to the base of the lettuce wrap, then add about 1/4 cup of ground chicken and top with pickled vegetables and a couple cilantro leaves. Repeat until all ground chicken is used, should make about 6 wraps.

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