Hoisin Chicken Lettuce Wraps
Grilled chicken tossed in a rich, savory hoisin sauce and served in crisp bibb lettuce. Quick, low-carb, and packed with protein, these wraps make a perfect appetizer or main dish for a healthy weeknight dinner.
Equipment
- 1 large ziplock bag
- 1 small mixing bowl
- 1 medium saucepan
- Grill or grill pan
- Non-stick cooking spray
- Knife and cutting board
Ingredients
For the Chicken & Lettuce Wraps:
- 2 pounds chicken breast
- 1 head bibb or Boston lettuce
- Sesame seeds for garnish (optional)
For the Hoisin Sauce:
- ½ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger minced
- 4 cloves garlic minced
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sriracha
Instructions
- Prepare the Sauce: Begin by making the hoisin sauce that will coat your chicken and add vibrant flavor to your wraps. In a small mixing bowl, combine 1/2 cup hoisin sauce, 2 tablespoons rice vinegar, 1 teaspoon minced fresh ginger, 4 cloves of minced garlic, 3 tablespoons low-sodium soy sauce, and 2 teaspoons sriracha. Whisk thoroughly until all the ingredients form a smooth, cohesive mixture. Set aside half of the sauce for later use when tossing the grilled chicken.
- Marinate the Chicken: Place the chicken breasts into a large ziplock bag and pour in half of the prepared hoisin sauce. Seal the bag tightly and gently massage the chicken through the bag so each piece is fully coated with the sauce. Let the chicken marinate in the refrigerator for at least 1 hour, or for the best flavor, allow it to marinate overnight. This process infuses the chicken with deep, savory-sweet flavor while tenderizing it slightly.
- Preheat the Grill: When ready to cook, preheat your grill or grill pan to 400°F (200°C). If using an outdoor grill, lightly oil the grates or spray them with non-stick cooking spray to prevent sticking. A properly preheated grill ensures a nice sear on the chicken, locking in juices and flavor.
- Grill the Chicken: Remove the chicken breasts from the marinade, letting excess sauce drip off. Place them carefully on the hot grill. Cook each side for 4–6 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C) and the meat is no longer pink in the center. Use tongs to flip the chicken gently so it cooks evenly without tearing.
- Rest the Chicken: Once grilled, transfer the chicken to a cutting board and let it rest for 3–5 minutes. Resting allows the juices to redistribute throughout the meat, keeping it tender and moist. Avoid skipping this step, as it ensures the chicken won’t dry out when sliced.
- Slice or Cube the Chicken: Using a sharp knife, slice the chicken into thin strips or bite-sized cubes, depending on your preference. Evenly sized pieces help the sauce coat the chicken thoroughly and make the wraps easier to assemble and eat.
- Warm the Reserved Sauce: While the chicken rests, pour the remaining hoisin sauce into a small or medium saucepan over low heat. Stir occasionally and let it gently warm for 2–3 minutes until heated through. Warming the sauce enhances its aroma and ensures the chicken is coated in a velvety, warm glaze.
- Toss Chicken in Sauce: Transfer the sliced or cubed chicken into a bowl and pour the warm hoisin sauce over it. Toss carefully to ensure every piece is evenly coated. This step guarantees that each bite is flavorful and succulent.
- Prepare the Lettuce Cups: While the chicken is being coated in sauce, wash the bibb or Boston lettuce leaves thoroughly and pat them dry with a paper towel. Carefully separate the leaves into individual cups. Crisp, fresh lettuce provides a refreshing crunch that complements the savory chicken perfectly.
- Assemble the Wraps: To serve, place a generous spoonful of saucy chicken onto the center of each lettuce leaf. If desired, sprinkle lightly with sesame seeds for added texture and a nutty aroma. Optionally, you can add other toppings such as sliced green onions, shredded carrots, or chopped cilantro to enhance flavor and presentation.
- Serve and Enjoy: Arrange the assembled lettuce wraps on a serving platter and serve immediately while the chicken is warm and juicy. These wraps are perfect as a light main dish or a crowd-pleasing appetizer for gatherings. Encourage guests to pick up the wraps with their hands for an interactive, casual dining experience.
Notes
- For maximum flavor, marinate the chicken overnight to allow the hoisin, garlic, and ginger to deeply infuse the meat.
- Use fresh bibb or Boston lettuce for crisp, tender cups; iceberg lettuce can be substituted, but it is less flavorful.
- Adjust the sriracha to your preferred spice level. Start with 1 teaspoon if you like mild, and increase gradually.
- Grill chicken evenly by ensuring it’s pounded to similar thicknesses; this prevents uneven cooking.
- Warm the sauce gently; boiling can alter its flavor and texture.
- These wraps are naturally low-carb and high in protein, making them excellent for meal prep or light dinners.
