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One Pan Lettuce Wraps

asian lettuce wraps

I love lettuce wraps, but if your kids want to put the filling in a tortilla or just eat it over rice in a bowl, that’s fine too. This recipe can be made with ground chicken or tofu and is light and delicious either way. Leftovers work well too. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon extra virgin olive oil
  • 1 ½ pounds ground chicken or extra firm tofu, diced
  • 1 pound cremini mushrooms, chopped
  • 1-inch knob of fresh ginger, peeled and finely grated
  • 2 cloves garlic, finely grated
  • 6 scallions, sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons Jamie Geller Silan (date honey)
  • Kosher salt
  • Freshly cracked black pepper
  • 1 head Boston or Bibb lettuce, leaves washed and dried
  • 3 cups cooked short grain brown rice
  • Garnish: ¼ cup chopped salted peanuts


  1. In a large saute pan, heat extra virgin olive oil over medium-high heat. Add chicken or tofu and mushrooms and cook for 10 minutes, until browned. Stir in ginger, garlic, scallions, soy sauce, red pepper flakes and silan. Cook mixture for 4 minutes more, then taste and adjust seasoning with salt and pepper. Remove from heat.
  2. To serve, layer two lettuce leaves per wrap. Scoop a heaping spoonful of brown rice into each lettuce cup, then a spoonful of the mixture, then sprinkle with peanuts, and serve immediately. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 588
  • Carbohydrate Content: 51.7 g
  • Cholesterol Content: 151 mg
  • Fat Content: 17.3 g
  • Protein Content: 55.8 g
  • Sodium Content: 652 mg
  • Sugar Content: 20.9 g