Chef notes

On busy weeknights, it can be tempting to reach for a takeout menu instead of cooking at home. But stop right there — these easy chicken wraps from blogger and cookbook author Kevin Curry are just as delicious as your favorite takeout spot, and healthier to boot. In addition to being a great low-carb dinner, they double as a fan-favorite appetizer for your next party.

The secret to getting big flavor in each bite is with our powerhouse marinade. It starts with oyster sauce, hoisin and low-sodium tamari, which give the chicken a mouthwatering umami quality. Using chicken thighs instead of breast meat also pumps up the flavor and tenderness of these lettuce wraps. Pro tip: trim off some of the fat from the thighs for a better-for-you bite. Looking to lower your carb intake? Ditch the crispy noodles on top — the wraps are just as delicious without them.

Technique Tip: Cook the chicken in batches, as overcrowding can cause the meat to steam, rather than sear. Too much moisture in the skillet won’t create a crispy, golden brown crust.

Swap Option: There are a few smart swaps for the sauce. Curry likes using tamari because it’s naturally gluten-free but you can also use soy sauce or coconut aminos. Mirin is a specialty type of rice wine that’s popular in Japanese cooking but if you don’t have that on hand, feel free to use regular rice wine vinegar. And if you can’t find arrowroot powder, use cornstarch to thicken the sauce.

Ingredients

For the Sauce

1/4 cup lukewarm water
2 tablespoons low-sodium tamari
2 tablespoons oyster sauce
2 tablespoons mirin

3 tablespoons hoisin sauce
1 tablespoon coconut sugar
1 teaspoon arrowroot powder

For the Noodles

1 ounce rice noodles

1/3 cup avocado oil, for frying

For the Filling

1½ pound chicken thighs, ¼-inch dice
1/8 teaspoon sea salt
freshly ground black pepper, to taste
avocado oil cooking spray
1 tablespoon sesame oil
8 ounce canned water chestnuts, drained and diced into ¼ inch pieces

2 cups portobello mushrooms, ¼-inch dice
2 cloves garlic, minced
1 tablespoon fresh ginger, minced (optional)
3 green onion stalks, ¼-inch dice
1-2 heads butter lettuce (or romaine, if unavailable), washed, core removed and separated into individual leaves

Fulfilled by

Preparation

In a medium-sized bowl, add all of the ingredients for the sauce and whisk to combine. Set aside.

If you would like the vibrant white crispy noodles like the traditional recipe, in a small pot set over medium-high heat, add about 1/3 cup avocado oil. Once the oil is hot (350 F to 365 F), slowly add the noodles, breaking them up, and fry for 2 to 4 seconds. Remove the noodles using a fork or spider ladle.

Set a large wok over medium-high heat. Once hot, spray with avocado oil and, cooking in batches, add about 1/3 of the diced chicken, salt and pepper. Cook the chicken until it’s crispy and no longer pink, about 8 to 10 minutes. Remove from the wok and set aside. Repeat with two more batches.

Once all of the chicken is cooked, heat spray avocado oil and sesame oil. Add water chestnuts and mushrooms, cooking for 2 to 3 minutes. In the last minute, add garlic, ginger, if using, and green onions, and toss to combine.

Add the chicken (and its juices) back to the wok and continue tossing everything together for 1 minute. Reduce the heat to low, add the prepared sauce and continuously stir as the sauce thickens. As soon as it thickens, remove the wok from the heat.

Build the wraps
Take a leaf of lettuce, add 1 tablespoon of crispy noodles and 1 to 2 tablespoons of chicken mix.