Asian Lettuce Wraps

Asian Lettuce Wraps

Culinary Tools:

  • Shears (4-piece Carving Set)
  • Chef’s Knife
  • Bamboo Cutting Board
  • Royal Cutter™ (Cone #3)
  • 1-quart Mixing Bowl
  • 10½-inch Skillet with Cover


  • 4 iceberg lettuce leaves
  • 1/3 cup canned water chestnuts, drained and cut into strips
  • 1/3 cup mushrooms, sliced
  • 1/3 cup red bell pepper, julienned
  • 1/3 cup carrot, shredded with Cone #3
  • 1 cup water
  • 1 teaspoon chicken base
  • ¼ cup teriyaki sauce
  • ¼ cup soy sauce
  • 1 teaspoon sugar
  • 1teaspoon olive oil
  • 1 pound chicken, ground
  • 1 teaspoon garlic, minced
  • Salt and black pepper to taste
  • 2 ounces rice noodles, crispy/precooked


  1. Wash lettuce leaves well; dry leaves and cut edges to get cups shapes.
  2. Cut all other vegetables.
  3. In the 1-quart Mixing Bowl, add water, chicken base, teriyaki sauce, soy sauce and sugar. Stir all ingredients well and set aside.
  4. Add olive oil to the skillet, and preheat at medium-high for 3 minutes, or until oil is very hot.
  5. Add ground chicken, garlic, salt and pepper to taste; cook for 3 minutes, while continuously stirring. Reduce heat to medium and add water chestnuts, mushrooms, bell pepper and carrot; cook for 3 more minutes.
  6. Add reserved sauce. Reduce temperature to low, cover with the Redy-cook® valve closed and cook for 5 more minutes; turn off stove.
  7. Add a portion of chicken on each lettuce cup and top with rice noodles. Serve right away.