Sea Salt + Honey’s Chicken Lettuce Wraps | The Monmouth Moms

We love Nicole Todd, a local food blogger, mama to two, and Red Bank resident. Her Sea Salt + Honey food blog is always full of delicious and adventurous recipes, and lots that are perfect for kids too! Check out her latest recipe she shares with The Monmouth Moms, Chicken Lettuce Wraps!



I am in love with these chicken lettuce wraps. They make for one of my favorite kinds of meals—super flavorful, quick to put together, and healthier than takeout! They’re better than any chicken lettuce wraps I’ve ever had at a restaurant and they always leave our family feeling full and satisfied. And yes, I did say FAMILY! Madeleine loves them too. Such a win!

I use lean ground chicken and add diced shiitake mushrooms and water chestnuts to give the dish a nice complexity. Chopped peanuts add a welcome crunch and ginger brightens the flavor overall. The sauce is rich but balanced; it’s a mix of hoisin sauce, soy sauce, sesame oil, and rice vinegar. And the chicken is served on butter lettuce! Which makes for a perfectly crisp wrap that holds up well under the weight of the filling. I love using my food processor for this meal—it makes quick work of all the chopping and mincing. Served with a side of floral jasmine rice, it’s a great dinner for a weeknight!



Chicken Lettuce Wraps

Adapted from Sara Welch, Dinner at the Zoo

  • Serves: 4-6 people

  • Prep Time: 20 minutes

  • Cooking Time: 20 minutes


  • 2 tbsp vegetable oil

  • 1 lb ground chicken

  • 3.5 oz diced shiitake mushrooms, stems trimmed

  • 1 small onion, diced

  • 8 oz can water chestnuts, drained and minced

  • 2 cloves garlic, minced

  • 1 tbsp ginger, chopped

  • 3/4 cup peanuts, chopped

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 cup chicken broth

  • 4 tbsp hoisin sauce

  • 2 tbsp soy sauce

  • 2 tbsp  rice vinegar

  • 2 tsp sesame oil

  • 1/3 cup sliced green onions

  • 1 head butter lettuce, leaves separated


Heat oil in a medium pan, then add chicken and break apart with a spatula. Season with salt and pepper and cook until browned, 6-8 minutes.

In a separate bowl, whisk together hoison, soy sauce, rice vinegar, and sesame oil. Set aside.

Add mushrooms and onion to the pan with the chicken; cook until soft, about 5 minutes. Add chicken broth, scraping up any browned bits stuck to the pan. Add water chestnuts, garlic, and ginger, continue cooking for 2 more minutes. Add the sauce to the pan, cooking for 1 more minute. Remove from heat and serve immediately with butter lettuce leaves, chopped scallions, and jasmine rice.

Join The Monmouth Moms Network Community

Stay up-to-date with what is happening in-and-around The Monmouth NJ Moms Network community with local events, community highlights, and exclusive deals.