Sesame-chicken lettuce wraps


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 5 minutes
Sesame-chicken lettuce wraps

Sesame-chicken lettuce wraps.
Photo, Jodi Pudge.

Chatelaine Triple Tested


  • 1/2 tsp dark sesame oil

  • 1/2 500-g pkg ground chicken

  • 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 soy sauce

  • 1 tbsp granulated sugar

  • 1 tbsp cornstarch

  • 1 large carrot, coarsely grated

  • 3 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.

Nutrition (per serving)

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

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