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Recipe from Simpler Savory

The recipe

Air Fryer Asian Chicken Lettuce Wraps

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
340

2× the original author values. Recipe yield: 4 servings.

calories
680

3× the original author values. Recipe yield: 4 servings.

calories
1020
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 tablespoons low-sodium soy sauce or tamari — use tamari for gluten free
  • 3 tablespoons hoisin sauce — gluten free if needed
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey — optional, for extra sweetness
  • 1–2 teaspoons chili garlic sauce or sriracha — to taste
  • 1 1/2 pounds ground chicken (dark meat preferred)
  • 2 teaspoons neutral oil — for skillet aromatics
  • 3 cloves garlic — minced
  • 1 tablespoon fresh ginger — finely grated
  • 4 scallions — thinly sliced, whites and greens divided
  • 1 cup diced water chestnuts or celery — for crunch
  • 1/4 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper
  • 12–16 butter lettuce leaves or romaine hearts — separated and dried
  • 1 cup cucumber — cut into thin matchsticks
  • 1 cup shredded carrots
  • 1 tablespoon toasted sesame seeds — for garnish
  • 1 lime — cut into wedges
  • 1/3 cup roasted peanuts or cashews — optional, chopped

Instructions

  1. In a small bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, honey (if using), and chili garlic sauce until smooth; set aside.
  2. Warm a small skillet over medium heat with neutral oil; cook minced garlic and grated ginger until fragrant, about 30 seconds. Remove from heat.
  3. In a mixing bowl, combine ground chicken with the cooked garlic-ginger mixture, sliced scallion whites, salt, and pepper; mix to distribute evenly.
  4. Preheat the air fryer to 380°F (193°C) for 3–5 minutes so the basket is hot.
  5. Add the chicken to the hot basket in an even layer. Air fry 5–6 minutes, then break up and stir.
  6. Air fry 4–5 minutes more until cooked through and edges are lightly browned; work in batches if needed to avoid overcrowding.
  7. Slide out the basket, pour the sauce over the chicken, and toss to coat evenly.
  8. Air fry 2–3 minutes until the sauce turns glossy and slightly sticky, then stir in diced water chestnuts or celery. If too thick, add a spoon of water; if thin, cook 1 minute more.
  9. Separate lettuce leaves, rinse, and pat completely dry to keep wraps crisp.
  10. Spoon hot chicken into lettuce cups. Top with cucumber matchsticks, shredded carrots, scallion greens, and sesame seeds; add chopped peanuts or cashews if using.
  11. Squeeze lime over the wraps and serve immediately. Offer extra chili sauce on the side.

Notes

Store filling and lettuce separately. Refrigerate chicken filling up to 4 days in an airtight container; keep lettuce washed, thoroughly dried, and wrapped in paper towels in a sealed bag. Reheat filling in the air fryer at 320°F for a few minutes, or warm gently in a skillet with a splash of water. Assemble wraps just before eating for the best texture.

Source: https://simplersavory.com/air-fryer-chicken-lettuce-wraps/