Monday, May 10, 2021

Lettuce Wraps #EattheWorld

Diced chicken, red pepper, celery and waterchestnuts in a savory sauce to be spooned onto lettuce leaves and eaten taco style.

Lettuce Wraps

We are traveling to China with our Eat the World group today.............

Evelyne of CulturEatz invites us each month to travel the world and explore their culinary delights.  This month she asked us to visit China.  Let's see what's on the table today........

Lettuce Wraps

Having a daughter from China we eat a ton of Asian food in this household.  We have stir fry anytime I need a quick and easy dinner.  We celebrate Chinese New Year and I spend hours cooking for that feast just like Thanksgiving, Christmas and Easter.

Lettuce Wraps pin

I first had lettuce wraps at PF Changs and to be honest with you when I wanted to share them for today's event I had to research to make sure that they were authentically Chinese instead of just a dish PF Changs created for their American patrons.  

What I learned is that they did, indeed, originate in China where they are called Larb Gai.  I was very happy because I not only love lettuce wraps but they are quick and easy to make.  Perfect to serve up for lunch I was providing for an all women CPL class that Frank was teaching.  

Lettuce Wraps with sides

I normally serve lettuce wraps as an appetizer but for today I steamed some Shumai and made a quick vegetable fried rice to accompany them.  It was a huge hit.

Appetizers, Chicken, Wraps, Asian, Chinese
Yield: 8 servings
Author: Wendy Klik
Lettuce Wraps

Lettuce Wraps

Diced chicken, red pepper, celery and waterchestnuts in a savory sauce to be spooned onto lettuce leaves and eaten taco style.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min


  • 1 head iceberg lettuce, 
  • 1 T. Tamari
  • 2 T. fish sauce
  • 1 T. dry sherry
  • 1 t. sugar
  • 1 T. dark sesame oil
  • 1 t. ginger paste
  • 1 t. garlic paste
  • 1 1/2 lbs boneless, skinless chicken breast, trimmed and cut in small dice
  • 1 red bell pepper, seeded and diced
  • 1 can diced water chestnuts
  • 1 stalk celery, diced
  • 1/4 c. water
  • 1 T. cornstarch


  1. Wash and dry the lettuce, separate into individual leave and place on a plate.  
  2. Whisk together the soy sauce, fish sauce, sherry and sugar in a small bowl. Set aside.
  3. In a large skillet or wok, heat the oil over medium high heat.  Add the garlic and ginger, stir for 30 seconds.  Add the chicken and cook until browned, remove from pan and set aside.
  4. Add the red pepper, water chestnuts and celery to the pan along with the soy mixture and cook for a few minutes over medium heat.  
  5. Whisk together the water and cornstarch.  Stir into the vegetables until thickened.  Return the chicken to the wok and stir to coat and reheat. 
  6. Serve with the lettuce leaves for people to wrap and eat as desired.


adapted from a recipe found at The Spruce Eats

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Created using The Recipes Generator


  1. We love lettuce wraps. And I can't wait to try your version.

  2. I love PF Chang, I had no idea they were authentic. Thank you for sharing.

  3. Love lettuce wraps. So delicious.

  4. I don't make lettuce wraps nearly often enough - that warm filling with crispy wrap - I need to get these on the menu ASAP!

  5. Filling and healthy wraps these are Wendy!

  6. I just made lettuce wraps for the first time not long ago. Looking forward to try your recipe.

  7. I love your simple and tasty recipe for filling these lettuce wraps. Just the thing for a lighter meal as summer approaches. Will definitely give these a try.

  8. The wrap is full of flavors and love the entire plate. This will be great for summer.


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