These easy salad wraps feature ginger hoisin chicken and are a delicious, quick and healthy meal. Every time we make them we can’t help but dance a little because they taste amazing! They have become a family favourite.
Related: Try our Healthy Honey Dijon Chicken Salad Wraps with Hummus.
How to Make Asian Chicken Salad Wraps
If you’ve seen our homemade hoisin sauce or these sticky hoisin ribs, you already know how much we love hoisin sauce! Ever since we shared the sauce recipe with you, we’ve been hard at work in our kitchen to find more delicious ways to use it. We already spread it on the ribs and are now using it as a sauce for these Ginger Hoisin Salad Wraps.
Ingredients and Substitutes for Chicken Salad Wraps
There are several protein options in this recipe. Ground Chicken is popular but ground Turkey or pork meat can also work fine. If you prefer a herbal alternative, grated firm tofu or Plant-based sprinkles are great substitutes.
To add more flavor to the dish, we like to use aromatic ingredients such as Onion, green onion, GarlicAnd Ginger. These ingredients enhance the overall flavor of the recipe.
We can heartily recommend ours homemade hoisin sauce – it is incredibly delicious! Store-bought sauce is fine, but keep in mind that it might be a little saltier or sweeter than our homemade version, so add to taste. The sauce and these salad wraps were created in collaboration with Richard Hattaway. Ever since we tried his hoisin sauce, we’ve been using it in our kitchen ever since.
When making lettuce wraps, it’s best to choose lettuce leaves that can hold the filling without tearing easily. We Use strong lettuce varieties such as butter lettuce (aka Boston or Bibb lettuce), iceberg lettuce, romaine lettuce, and green leaf lettuce.
To enhance the flavor and texture of your lettuce wraps, you can add optional extras like chopped water chestnuts, peanuts, and chilies. I also love lime wedges to sprinkle on top.
Which lettuce is best for lettuce wraps?
When making lettuce wraps, choose lettuce leaves that don’t easily tear when stuffed. Popular types of lettuce for wraps include: butter saladthat has a sweet, pliable leaf; iceberg lettuce with its sturdy, crisp leaves; And romaine lettucewhich is long and sturdy. Green lettuce is also a great option for its delicate but strong leaves and slightly sweet flavor.
How do you cut lettuce for lettuce wraps?
When making lettuce wraps, start by separating the leaves and removing the core. Handle the leaves carefully to avoid damaging them and trim any large or tough stems if necessary. Wash the leaves thoroughly and dry them before storing them in the fridge until ready to make your wraps.
Make tips for the future
You can prepare the filling in advance. It can be stored in an airtight container in the refrigerator up to four days or frozen for up to a month. To serve, reheat the filling on the stovetop or in the microwave. If you have frozen the filling, let it thaw in the refrigerator overnight before reheating.
The Salad can also be prepared in advance. Wash the lettuce leaves, pat dry, and set between paper towels or in a salad spinner to remove excess moisture. Place them in a sealed plastic bag or airtight container in the refrigerator. This keeps the leaves fresh and crisp until you’re ready to use them.
Ginger Hoisin Chicken Salad Wraps
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PREPARATION
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COOK
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IN TOTAL
This easy Ginger Hoisin Chicken Salad Wraps recipe is a delicious, quick and healthy meal. Every time we make them we can’t help but dance a little because they taste amazing! They have become a family favourite.
You can also substitute other ground meats, such as turkey or pork, for the chicken. You can also use shredded firm or extra firm tofu (I use a box grater) or plant-based sprinkles.
For 4 people
you will need
1 pound ground chicken, see notes for replacements
1 head of Bibb or Romaine lettuce, see notes for alternatives
1 tablespoon minced garlic, 3 to 4 cloves
1 tablespoon minced ginger, 1 inch thumb-sized piece
Half a medium yellow onion, finely chopped
1 bunch spring onions, sliced, light green and dark green parts separated
1 tablespoon toasted sesame oil
1 tablespoon neutral oil like sunflower oil
4 to 5 tbsp hoisin sauce, we recommend our homemade hoisin, see notes
1/4 to 1/2 teaspoon gochujang or sriracha, optional for heating
1 (8 ounce) can water chestnuts, drained and sliced
Optional: fish sauce, limes, chopped roasted peanuts, finely diced chilies
directions
- Prepare salad
1To prepare the lettuce for your wraps, separate the leaves and remove the core. Handle the leaves carefully to avoid damaging them, and snip off any large or tough stems as needed. Wash the leaves thoroughly and dry them before storing them in the fridge until ready to use.
- make filling
1Heat sesame oil and sunflower oil in a large skillet over high heat. Place the chicken in the pan and toss in the oil to flatten. When the underside begins to brown, use a wooden spoon to break up the meat into crumbles.
2Stir in the chopped garlic, ginger, chopped yellow onions, and the lighter parts of the scallions (the darker parts will be used later). Keep stirring everything in the pan while it cooks.
3Once the onions are soft and the chicken is fully cooked, add the hoisin sauce, gochujang (or sriracha), and water chestnuts. Mix everything together until everything is well coated with the sauce. Taste and add more sauce if needed. If it doesn’t taste that great, add a little squirt of fish sauce.
4Reduce the heat to low and cook for five minutes. Stir in half of the dark green parts of the scallions, then serve with lettuce leaves and toppings.
- mount
1Serve family-style lettuce wraps to the table with optional toppings. We love the remaining chopped spring onions, chopped peanuts, finely diced chilies and fresh lime wedges for squeezing.
Adam and Joanne’s tips
- Chicken Alternatives: Ground chicken is popular, but ground turkey or pork also works well. If you prefer a plant-based alternative, shredded firm tofu or plant-based crumbles are great substitutes.
- Types of lettuce: Try butter lettuce (aka Boston Bibb), iceberg lettuce, romaine lettuce, or green leaf lettuce.
- Hoisin Sauce: Our homemade sauce is thinner in consistency and less salty than the store-bought variety. If using store-bought, add to taste as it may be saltier or sweeter.
- Optional sauce for dipping: (Shown in photos) Whisk together 3 tablespoons water, 1 tablespoon fish sauce, 3/4 tablespoon lime juice, and 1 tablespoon sugar until sugar is dissolved.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1/4 of the recipe
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calories
320
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total fat
17.2g
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Saturated Fatty Acids
3.8g
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cholesterol
96.9 mg
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sodium
413 mg
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carbohydrate
21g
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fiber
5.1g
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total sugar
8.9g
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protein
22.8g