Savor the Flavor of Flint

Asian Lettuce Wraps





Allergy Alert

This recipe contains:

  • Soybean
  • Wheat

Nutrition Information

  Excellent source of Vitamin C

Nutrition Information per Serving: Calories 200, Total Fat 9g, Carbohydrates 11g, Protein 18g, Dietary Fiber 2g, Sodium 1090mg


3-4 leaves of lettuce of choice, trimmed and rinsed
5 oz. chicken breast, diced
1 tbsp. olive oil (Tip: Substitute with canola oil)
1 tbsp. diced red pepper
1 tbsp. diced red onion
1 tsp. minced garlic
1 cup hoisin sauce (Tip: Substitute with barbeque sauce)
1 cup teriyaki sauce (Tip: To lower the sodium, use low-sodium)
teriyaki and soy sauce
½ cup soy sauce
1 cup rice wine vinegar (Tip: Substitute with apple cider vinegar)
1 tbsp. ground ginger
1 tbsp. minced cilantro
1 tbsp. sriracha sauce
* Click to ingredient to choose one


Heat a sauté pan with oil, then add the chicken and cook until almost done.
Next, add red pepper, onion, and garlic and sauté until onion is translucent and the chicken is fully cooked.
Then add approximately 3 oz. of the sauce mixture (see recipe below) to the pan and reduce until thick. Serve with the lettuce leaves on the side.
Sauce Preparation: Whisk all ingredients together until fully incorporated.
The remainder of the sauce can be saved in the refrigerator for up to 2 weeks. A great variation for this recipe would be to add a heaping tablespoon of peanut butter to the sauce to give it an even more unique flavor. The sauce can also be used for many different applications. Try making a stir fry with soba or rice noodles with tofu and add this sauce to it, or use for a steak marinade!