Asian Chicken Lettuce Wraps with Spicy Ginger Dijon Dipping Sauce

It’s the spicy sauce that gives these Asian lettuce wraps their unique flavor.

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preparation Time
1 mins

cook Time
1 mins


2746 per serving


  • 1 tablespoons canola oil
  • 1 tablespoons rice vinegar
  • 1 tablespoons soy sauce, (low sodium)
  • 1-1/2 teaspoons chili garlic sauce, (such as Sriracha)
  • 1 teaspoons fresh ginger, grated and peeled
  • 1/2 teaspoons orange rind, grated
  • 2 cloves garlic, minced
  • 1 MSR 7 sea salt
  • 24 ounces chicken breast halves, boneless, skinless, cut into a small dice
  • 1 carrot, grated
  • 3 tablespoons water chestnuts, minced
  • 2 scallions, minced
  • 8 leaves Boston lettuce, (about 1 head)
  • 1 cup fresh mint leaves, (about 10 ounces)
  • 1/2 cup bean sprouts, (about 2 ounces)
  • 1 lime, cut into 8 wedges
  • peanuts, chopped (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoons Dijon mustard
  • 1/4 teaspoons sesame oil
  • 1/4 teaspoons fresh ginger, grated
  • 2-1/2 teaspoons water
  • 1/4 teaspoons Sriracha



Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade. Heat a large nonstick sauté pan over medium high heat and add 1 tsp olive oil. Add chicken and cook through, about 6 minutes. Add in carrot, water chestnuts, and scallion and cook for 2 minutes. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired. Serve with spicy ginger Dijon dipping sauce on side (recipe below)

Spicy Ginger Dijon Dipping Sauce

Combine the last 6 ingredients in a small bowl and whisk to combine. Serve with lettuce cups.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.