This chicken lettuce wrap recipe comes from olive reader Sophie Hyam.


  • 1 iceberg lettuce
  • 450g chicken breast, minced
  • 2 water chestnuts, finely chopped groundnut oil 2 tbsp
  • 3 cloves garlic, finely chopped
  • 3 dried shiitake mushrooms, finely chopped
  • white pepper
  • 2 spring onions, sliced


  • 1 tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar 1/2 tsp chinese rice wine or dry sherry
  • 1 tsp cornflour
  • to serve  sweet chilli dipping sauce


  • STEP 1

    Pull apart the lettuce leaves, rinse and dry. mix the chicken with the water chestnuts and marinadeingredientsandleavefor30minutes. n heat the oil in a wok and stir fry the garlic until soft, then add the chicken and marinade. Fry for 10 to 15 min until cooked through. add the shiitake for the last 5 minutes. remove from the heat.

  • STEP 2

    Add a little white pepper and stir through the spring onions. Spoon the mixture onto the lettuce leaves, fold the bottom and roll up. Serve with sweet chilli sauce on the side.


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