Asian Lettuce Cup Wraps
Rotisserie chicken tossed in hoisin sauce and served in butter lettuce cups with crushed peanuts and green onions. Five minutes, zero cooking, and it actually tastes like dinner.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken shredded about half a standard rotisserie chicken
Produce
- 8 butter lettuce leaves rinsed and patted dry — these are your cups
- 3 green onions thinly sliced
- 0.5 cup shredded carrots
- 1 tbsp fresh cilantro roughly chopped
Pantry & Canned Goods
- 3 tbsp hoisin sauce Lee Kum Kee or Kikkoman recommended
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 0.25 cup roasted peanuts pre-crushed from the baking aisle works fine
- 1 tbsp sriracha
Instructions
- In a small bowl, whisk together the hoisin sauce, soy sauce, and sesame oil until combined.
- Add the shredded rotisserie chicken to a bowl and pour the sauce over it. Toss until every piece of chicken is evenly coated.
- Lay the butter lettuce leaves on a plate or board. Spoon the sauced chicken into each leaf.
- Top with crushed peanuts and sliced green onions. Add shredded carrots, sriracha, or cilantro if using. Serve immediately.
Notes
Butter lettuce is the right call here — iceberg cracks when you fold it and romaine doesn't cup properly. Butter lettuce holds the filling without collapsing.
The crushed peanuts are not optional. They add crunch and fat that rounds out the sauce and makes the whole thing feel like a complete dinner rather than a snack.
These are best eaten immediately — the lettuce cups soften if they sit. Sauce the chicken and set out the toppings, then assemble and eat right away.
Tried this recipe?Let us know how it was!