Chicken Lettuce Wraps

This Chicken Lettuce Wraps recipe is made using Gary’s QuickSteak Chicken Breast!

Chicken Front Label
Chicken Lettuce Wrap

Chicken Lettuce Wrap


  • 1 12 oz. Package Gary’s QuickSteak Chicken
  • 2 Tbsp Olive Oil
  • 2 Cloves Garlic – minced
  • 1 Onion – diced
  • 1/2 C Green Peppers, Diced
  • 1/2 C Red Peppers, Diced
  • 1/4 C Hoisin Sauce
  • 2 Tbsp Soy Sauce or Coconut Aminos
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Fresh Ginger – grated
  • 8 oz can Water Chestnuts, drained and diced
  • 1 Tbsp Corn Starch
  • 2 Green Onion – Sliced
  • 1/4 C Peanuts - chopped
  • 1 Head Butter Lettuce


  • Sauté chicken according to package directions, when chicken is fully cooked remove from pan.
  • Place cooked chicken in a food processor to break meat apart into smaller pieces. (May rough chop chicken on cutting board if desired.)
  • Add 1 tbsp. oil to pan used for chicken, add minced garlic, diced onions, grated ginger, green and red peppers, sauté 2 to 3 minutes or until onions are translucent.
  • In a small bowl mix Hoisin sauce, soy sauce, rice vinegar and cornstarch.
  • Add sauce mixture to sautéed vegetables, heat until sauce is thickened, then add chopped cooked chicken, sliced green onions and chopped water chestnuts to pan and heat through.
  • Remove from pan and keep warm.
  • Serve in lettuce leaves. May also be served over white rice or soba noodles. Garnish with Peanut Sauce and chopped peanuts.


  • ½ tsp. Garlic Powder
  • ¼ tsp. Powdered Ginger
  • 4 tbsp. Soy Sauce or Coconut Aminos
  • 3 tbsp. Hoisin Sauce
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Peanut Butter
  • 2 tsp. Sweet Chili Sauce
Whisk all ingredients together until well combined.


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