Bobby Flay Chicken Lettuce Wraps Recipe
When done right, chicken lettuce wraps don’t feel like a substitute for something heavier—they’re packed with enough boldness to stand on their own!Bobby Flay’s version does exactly that, combining heat, sweetness, and crunch for the right balance.A splash of rice vinegar sharpens the overall taste, keeping it from feeling too rich.I always set out extra toppings like chopped cashews and scallions so everyone can adjust to their own liking.One thing to keep in mind is drying the lettuce leaves thoroughly before filling them—too much moisture makes them fall apart.
Servings: 4
Ingredients
- 1 lb Chicken Breast diced
- 2 tbsp Soy Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 1 tsp Ginger minced
- 1 clove Garlic minced
- 1 Red Bell Pepper chopped
- 1/2 cup Water Chestnuts chopped
- 3 Green Onions sliced
- 1/4 cup Peanuts chopped
- 6 large Butter Lettuce Leaves
Instructions
- In a bowl, mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, and garlic.
- This will be your sauce base.
- Set it aside for now.
- Heat a skillet over medium-high heat and add the diced chicken breast.
- Cook the chicken until browned and cooked through, approximately 5 to 7 minutes.
- Add the chopped red bell pepper and water chestnuts to the skillet with the chicken.
- Stir to combine and let them cook for about 3 minutes.
- Pour the prepared sauce over the chicken and vegetables.
- Stir well to coat everything evenly.
- Let it simmer for another 2 minutes.
- Turn off the heat and mix in the sliced green onions and chopped peanuts.
- Serve the mixture in butter lettuce leaves.