Asian Chicken Lettuce Wraps

These chicken lettuce wraps are a good choice if you’re looking for a quick dish to make for an appetizer or a light meal.  I created this recipe when I was craving the popular appetizer served at a famous Chinese Restaurant chain.  It’s quite easy to make.  It only takes a few minutes to chop up the chicken and vegetables; you can have this on your table in about 30 minutes.

This is also a great dish if you have picky eaters like I do.  My youngest daughter opted to eat the filling with rice instead of the “yucky green lettuce”, but boy did she devour the savory, saucy chicken and VEGETABLE-laden filling! 😉  (Shhhh….don’t tell her.)

My complete recipe is located at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

Asian Chicken Lettuce Wraps


Make the stir fry sauce.

In a small bowl, mix all of the sauce ingredients together EXCEPT for the water and cornstarch mixture.


Heat a large pan or wok over medium-high heat.  Add the sesame oil and chicken.


Pour the sauce into the pan with the chicken.


Stir occasionally, cooking until the chicken is no longer pink.


Add the water chestnuts, mushrooms, onion and Thai basil leaves.


Cook the chicken and vegetable mixture for a couple of minutes.

Stir the cornstarch-water mixture then pour into the pan, stirring the chicken mixture as you pour.  Cook for a couple more minutes, stirring constantly.  The sauce will thicken as it cooks.

Stir in half of the green onions.  Cook for a minute longer then remove from the heat.


Fill the lettuce leaves with the chicken mixture.  Top with more green onions and hot pepper flakes.




Asian Chicken Lettuce Wraps
Prep time
Cook time
Total time
Crispy lettuce filled with a savory mixture of chicken, water chestnuts, ginger, garlic and hoisin sauce that make a delicious appetizer or a light lunch or dinner meal.
Recipe type: Appetizer
Cuisine: Chinese
Serves: 6
Chicken Stir Fry
  • 4 tablespoons sesame oil
  • 4 boneless skinless chicken breasts, diced (or 1 pound ground chicken)
  • 2 cans water chestnuts, drained and diced
  • 1 package fresh mushrooms, chopped
  • 1 small onion, diced
  • 8 Thai basil leaves, optional
  • 8 stalks green onions, sliced
Stir Fry Sauce
  • 2 tablespoons chopped garlic
  • 1-inch piece of ginger, peeled and grated
  • ¼ cup brown sugar
  • ¼ soy sauce
  • ¼ cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • ¼ cup water mixed with 2 tablespoons corn starch
Lettuce Wraps
  • 1 large head butter or iceberg lettuce, wash, dried and leaves separated
  • Red pepper flakes, optional
Make the stir fry sauce:
  1. In a small bowl or measuring cup, mix together the garlic, ginger, brown sugar, soy sauce, hoisin sauce, and rice wine vinegar.
  2. Set aside the cornstarch and water mixture for now.
Cook the chicken:
  1. Heat a large pan or wok over medium-high heat. Add the sesame oil and chicken.
  2. Pour the sauce over the chicken. Cook until the chicken is no longer pink, stirring occasionally.
  3. Add the water chestnuts, mushrooms, onion, and Thai basil leaves to the pan. Cook for 2-3 minutes.
  4. Stir the cornstarch-water mixture the pour into the pan, stirring as you pour. Cook for another couple of minutes until the sauce thickens.
  5. Stir in half of the green onions. Cook for a minute longer then remove from the heat.
Assemble the chicken wraps:
  1. Scoop some filling into the lettuce leaves.
  2. Top with some sliced green onions and pepper flakes.


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BLT with a Twist

This sandwich recipe is our adaptation of a BLT we’ve tried and loved. Enjoy!

BLT with a Twist

Events - 2080


  • 10 slices multi­grain bread, toasted
  • 10 slices maple bacon (or your favorite brand/flavor bacon)
  • 1/2 cup mayonnaise
  • 1/4 cup sliced green onions
  • Dash of garlic powder
  • Salt and pepper to taste
  • 5 small handfuls of arugula, baby spinach, or spring mix lettuce leaves 2 avocados, sliced
  • 2 Roma tomatoes, sliced into 1/4 inch slices
  • Optional: 5 slices swiss cheese


Cut the slices of bacon in half to make 20 pieces. Cook until browned and crispy. Set aside on a paper towel to drain excess fat.

Mix together the mayonnaise, garlic powder and green onions. Add salt and pepper to taste.

Assemble your sandwich:

  • Spread about 1­2 tablespoons of the mayo mixture on one slice of toast. ­ Next, place four pieces of bacon.­ Add tomato slices on top of the bacon. ­ Place avocado slices on top of the tomato slices.
  • Top with a handful of arugula, baby spinach, or lettuce of choice.
  • Place one slice of cheese on top of the arugula (optional).
  • Place the second slice of bread on top of the arugula. Dig in!

*Makes 5 sandwiches 

Events - 2079

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Cheesy Sausage Breakfast Burritos

Cheese, Sausage, Eggs and Hash Browned Potatoes all wrapped in a tortilla…need I say more? 🙂

These burritos are super simple to make.  There really isn’t much prep work since most of the ingredients are already pre-cooked.

Filled with cheese, sausage, cheese, shredded hash brown potatoes, sun-dried tomatoes, cheese, my secret blend of seasonings (shhh…don’t tell anyone), green onions, eggs, and CHEESE (can you tell I love cheese?), this is the perfect way to start your day.  Your belly will be happy, happy, happy after eating this, I guarantee.

Be creative here…the sky’s the limit with all the various types of sausage on the market these days–Chorizos Españot is great in this recipe too!

Just place the ingredients in a large skillet, cook it for a bit, then fill your tortilla, roll, and ENJOY!

This recipe makes about two dozen small burritos (using 8″ tortillas).  Don’t let that number fool you…depending on the person (and how hungry you are), a serving can be about two or three small burritos.

Give my recipe a try…I think you’ll like it. 🙂

Cheesy Sausage Burritos



  • 4 tablespoons butter
  • 8 cups frozen, shredded hash brown potatoes
  • Secret seasoning mix (see below)
  • 2 bags pre-cooked breakfast sausage (or substitute with your favorite cooked sausage)
  • 6 eggs
  • 4 tablespoons chopped sun-dried tomatoes
  • 6 stalks green onions, sliced
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Cheddar or Mexican cheese blend
  • 24 super-soft flour tortillas (8-inch)

Secret Seasoning:

Note: This recipe is a fantastic taco seasoning…you won’t need to buy that packaged stuff anymore!  Just add it to browned ground beef along with about a 1/2 cup of water; simmer for a couple of minutes then serve! 🙂

  • 1 1/2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika (I like using smoked paprika)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Accent (optional)
  • 1 teaspoon red pepper flakes (optional)


Melt the butter in a large skillet.


Add the frozen shredded hash brown potatoes.


Add my secret seasonings (shhh…don’t let my secret out!)  LOL 😀


Stir to combine.  Keep the heat on medium low.


Add the cooked sausage.  Stir to combine.


This is the brand of cooked sausage I use.  Use two bags for this recipe.


Crack the eggs into a small mixing cup.


Beat the eggs slightly.


Make a well in the middle of the pan.


Pour the eggs into the well.  Turn the heat up slightly.  Let the eggs cook for a couple of minutes then stir it into the potato mixture.  It’s okay to stir the eggs even if they are still wet–it will continue to cook as you finish adding the rest of the ingredients.


Add the sun-dried tomatoes.  I buy the kind that comes already chopped and packed in oil.  If that’s the kind you use, try not to add too much of the oil it comes in.


Stir to combine.



Add the sliced green onions.  Stir to combine.  Cook for a couple of minutes then turn off the heat.


Place a tortilla on a plate or flat surface.


Sprinkle both types of cheese in the middle of the tortilla.


Add about 1/2 cup of the filling over the cheese.


Fold the bottom half of the tortilla over the filling.


Fold the sides of the tortilla over, toward the middle.


Continue rolling over the other half of the tortilla.


Wrap in aluminum foil.  Refrigerate or freeze any uneaten burritos.  I like wrapping each one in foil because it’s easy to place them on a baking sheet and reheating them in the oven (a toaster oven works well too).  You can’t reheat the burritos this way (in an oven) if they are wrapped in plastic wrap.





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