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Chicken Lettuce Wraps


Recipe Info

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


  • 4 tbsp olive oil
  • 2 tbsp sesame oil
  • 6 chicken breasts, cubed
  • 300g carrots, grated
  • 360g mushrooms, chopped
  • 2 onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 20 large leaves of iceberg lettuce
  • 2 tbsp soy sauce
  • 11⁄2 tbsp brown sugar
  • 1 tsp rice wine vinegar
  • 120g sugar
  • 230g warm water
  • 4 tbsp soy sauce
  • 3 tbsp vinegar
  • 3 tbsp ketchup
  • 2 tbsp lemon juice
  • 1⁄2 tsp sesame oil
  • 2 tbsp Dijon mustard
  • 3 cloves garlic, finely chopped


Step 1

Begin by making the sauce. In a large bowl, dissolve sugar in warm water, then add soy sauce, vinegar, ketchup, lemon juice and sesame oil. Whisk together well. Then add in mustard to taste. Set aside or pop in the refrigerator until ready to use.

Step 2

Combine olive oil and sesame oil and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and sauté until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low ame.

Step 3

Mix soy sauce, brown sugar, and vinegar in a small bowl, to make a stir-fry sauce, set aside.

Step 4

Turn the heat up to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, carrots, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, then add in the chicken and stir until combined. Remove from heat. Serve with iceberg lettuce leaf wraps and top with sauce.

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