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Well guys and gals, we have MyHandsomeHusband to thank for this fine recipe. It is fabulous! I had him write it down several months ago when he was making it. Then just a week or so ago I gave it a whirl. It came together quite quickly, and all of my children like it. That is a win, win I say.  We serve it with hot rice on the side. I just happened to have green leafy lettuce on hand, so that is what I used. We have found however, that Romaine Hearts work out the best with this recipe. They seem to naturally have a cupping shape, and hold the insides in just right. This recipe includes 3 ingredients you may not keep on hand, unless you do a bit of oriental type cooking. They are sesame oil, hoisin sauce, and oyster sauce. All of these can be found in a regular grocery store in the oriental foods section. All three keep for a long time (the sauces are to be kept in the fridge). They are definitely worth purchasing. 
 On to the recipe! 
Asian Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings


3 Chicken breasts
1 red or green bell pepper, chopped
1 1/2 T garlic
3/4 C carrots, chopped
1 C celery, chopped
1 large onion, chopped
1 C whole almonds
1 head Romain lettuce hearts
1 T peanut butter
2 t hoisin sauce
2 t oyster sauce
2 T soy sauce
1/4 C sugar
1/2 C brown sugar
1 t rice wine vinegar
1 t sesame oil
pinch red pepper flakes


1. Cut up your chicken breasts into small pieces (I use a sharp pair of kitchen scissors) and cook in a hot skillet with about 1 T olive oil. Add a bit of salt and pepper into the pan as well. Cook until the chicken pieces are a nice golden color.
2. While your chicken is cooking, chop up all your veggies so they are about the same size.
3. When the chicken is done remove it from the pan and place it on a plate. Add another T of olive oil to the pan and throw in your veggies. Cook for about 15 minutes on medium high heat, or until the veggies are crisp tender. You don't want to over cook them.
4. Add all of the sauce ingredients into a small bowl and whisk it together until smooth. Have a little's super good!
5. Add the chicken, sauce, and almonds into the skillet with the veggies. Stir everything around until it becomes incorporated. Cook it until everything is heated through. Just 2-3 minutes should be plenty.
6. Serve inside a nice lettuce leaf, with rice on the side. It looks as pretty as a picture, doesn't it? Tastes pretty darn good too.
Pinterest friendly image below…
Asian Lettuce Wraps from Jamie Cooks It Up!

About Jamie

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  1. Well, Jamie, as you know I have been waiting for this one as well! 🙂 I have the sesame oil, but not the other two (unusual-ish) ingredients yet. I just say that b/c sesame oil is VERY flavorful and adds much to oriental type cooking. I love it. You for sure are the food expert, but just wanted to pass that along to anyone who may read this. 😉 Thanks to you and husband for this recipe, will be trying soon!

    p.s. had the glazed carrots last night. Yum! kinda like candy as far as veggies go! loved 'em!

  2. thinking about wraps…when i was younger mum used to cook the filling consist of yam bean, carrots and dried cuttlefish strips. cooked the the same way with those mixture of sauce…
    i cook mine with shredded chicken and some shrimps, at times…simple cooking!
    BTW, i m a Malaysian chinese.
    Love ur blog, Jamie…

  3. One of my personal favorites of your recipes. When I discovered this a few weeks ago, I wanted to make it every night. I had to hold back. Thanks again for sharing.

  4. I made these last week for my family and the first thing my husband said after his first bite was, “these are a keeper!”. So yummy and easy. I did not have hoisin sauce on hand so I doubled the oyster sauce(the spicy kind). DEEE-LISH! Tell your husband to keep up the good work! Thank you for sharing all your wonderful recipes.

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