Crunchy, zesty, perfectly munchy! Yep, that’s BBQ Chicken Lettuce Wraps for ya. They’re the ultimate snack for any occasion. Having people over? Grab some crispy lettuce and fill ’em up. Need a bite to hold you over until dinner? The tangy, seasoned chicken will do just that. Refreshing and pretty healthy for you, these BBQ Chicken Lettuce Wraps are just the best!
Ingredients
For the BBQ chicken:
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- 1 1/2 pounds thin-cut chicken breasts or chicken tenders, chopped into small pieces
- 2 cups fresh shiitake mushrooms, stems removed, cleaned, sliced
- coarse salt, to taste
- coarse black pepper, to taste
- 3 cloves garlic, chopped
- 1 inch ginger root, optional, finely chopped or grated
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 (6-8-ounce) tin sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin sauce or Chinese barbecue sauce
For serving:
- 1/2 large head iceberg lettuce, core removed, quartered
- scallions, to taste, sliced
- 1 orange, cut into wedges
Directions
Step 1 –Heat a large skillet or wok over high heat.
Step 2 –Add the oil and the chicken to the pan and stir-fry until the meat is seared, about 2 minutes.
Step 3 –Add the mushrooms to the chicken and cook, about 1-2 minutes.
Step 4 –Add the salt, the pepper, the garlic, and the ginger to the chicken mixture and cook for 1 minute.
Step 5 –Add the orange zest, the red bell pepper, the water chestnuts, and the 3 chopped scallions to the chicken mixture and cook, while stirring, for 1 minute.
Step 6 –Add the hoisin sauce to the chicken mixture and toss to evenly coat the mixture.
Step 7 –Spoon the chicken mixture onto the lettuce leaves, sprinkle with the remaining scallions, and then squeeze the orange wedges over top.
Step 8 –Serve.
