Yard House Lettuce Wraps
I’ve tried many lettuce wraps before, but this is the first wrap recipe I’m publishing on my site. This recipe is amazing, easy to make, and now you can enjoy lettuce wraps that taste just like Yard House at home.
Ingredients
For the Filling:
- 1 lb ground chicken or finely diced chicken breast/thighs
- 1/2 cup water chestnuts finely chopped
- 2 cloves garlic minced
- 1- inch piece fresh ginger minced
- 2 green onions chopped
- 1 small carrot julienned or shredded (optional)
- 1 tbsp sesame oil
For the Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp Sriracha or red pepper flakes optional
- 1 tsp sesame seeds
- 1 tsp cornstarch mixed with 1 tbsp water optional
For Serving:
- 1 head butter lettuce or iceberg lettuce
- Extra hoisin sauce or Sriracha
- Chopped peanuts or sesame seeds
Instructions
Step 1: Cook the Chicken Filling
- Heat 1 tbsp sesame oil in a large skillet over medium-high heat.
- Add the ground chicken and cook for 5-7 minutes, breaking it apart with a spatula, until fully cooked and slightly browned.
- Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add the chopped water chestnuts and carrots (if using), stirring everything together.
Step 2: Make the Sauce
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey (or brown sugar), and Sriracha (if using).
- If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and add it to the sauce.
- Pour the sauce into the skillet with the chicken mixture and stir well.
- Simmer for 2-3 minutes until the sauce thickens and coats the chicken evenly.
Step 3: Assemble the Lettuce Wraps
- Wash and separate butter lettuce or iceberg lettuce leaves. Pat them dry with a paper towel.
- Spoon the chicken mixture into each lettuce cup.
- Garnish with chopped green onions, sesame seeds, and extra hoisin sauce or Sriracha if desired.
- Serve immediately and enjoy!
Notes
If you’re following a gluten-free diet, swap out the soy sauce for tamari or coconut aminos.
Check that the hoisin sauce you’re using is gluten-free, as some brands contain wheat.