Asian Lettuce Wraps with Hoisin Sauce

Category: Main Dish, Small Plates

Total Time: 20 mins

Servings: 4


  • 1 head lettuce (butter or romaine)
  • 1 lb ground chicken or firm tofu
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 large carrot, ribboned or diced
  • 1/2 medium onion, diced
  • 1 8 oz can water chestnuts, drained and diced

Hoisin Sauce

  • 1/4 cup coconut aminos
  • 2 tbsp almond butter
  • 1 tbsp honey or agave
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • salt and pepper, to taste


  1. Cut the bottom off of the head of lettuce and carefully peel apart each leaf. Wash and dry each lettuce leaf and set aside.

  2. In a small bowl mix the ingredients for your Hoisin sauce.
  3. Heat olive oil in a large skillet over medium-high heat. Add ground chicken and crumble as it cooks thoroughly approximately 3 – 5 minutes.
  4. Push cooked chicken/tofuĀ  to one side of pan. Add 1 tsp sesame oil, diced carrot and onion to pan and saute until they begin to soften approximately 3 minutes. Add the water chestnuts and cook an additional minute, stirring frequently.
  5. Reduce heat to low. Combine your cooked chicken with prepared veggies and add your Hoisin sauce. Stir to combine, cover and simmer 1 – 3 minutes.
  6. Spoon prepared mixture onto lettuce leaves and eat like a taco.