Asian Lettuce Wraps – Low Sodium Version



Serving size

4 wraps
30 Minutes

This recipe can be multiplied, and leftover filling will keep in the refrigerator for 2-3 days. Reheat gently or serve cold.

Asian Lettuce Wraps – Low Sodium Version


2 cup Water
1/3 cup Brown rice
2 tsp. Sesame oil
1 medium White onions (red onion, diced)
1 large Carrots, raw (diced)
2 Large stalk Celery, raw (diced)
2 Tbsp. Ginger root, raw (minced)
1/2 cup No salt added vegetable stock (or no salt added chicken stock)
1/8 tsp. Red Pepper Flakes
2 Tbsp. Hoisin sauce
8 ounces Boneless, skinless chicken thighs (diced)
1 cup Water
1/4 medium Red bell peppers (diced)
1/4 cup Coriander (cilantro) leaves, raw
8 leaf, large Iceberg lettuce (rinsed and patted dry)


Dice the red onion, carrot, celery, chicken, and bell pepper. (Be sure to put the chicken back in the refrigerator until ready to use.) Mince the fresh ginger. Rinse the lettuce leaves and pat dry, then return to the refrigerator until time to serve.

In a medium sauce pan, bring the water to a boil, then stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place sesame oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, to caramelize the onion. Do not allow the onion to burn.

When the onion is well caramelized, reduce the heat to medium and add the ginger, celery, and carrots. Cook for about 2 minutes, then add the chicken. Cook for another 1 minute, then add the chicken stock, soy sauce, and hoisin sauce, and stir, then add the water and reduce heat to medium-low.

Partially cover and cook for about 10-15 minutes, or until the water is nearly evaporated.

Add the red pepper, stir, and add the cooked rice. Cook for 1 minute to heat through and serve in a large bowl with 4 lettuce leaves per serving on the size.

To eat, scoop chicken and rice mixture into the lettuce cups, add about a tablespoon of cilantro for each cup, roll, and chow down!

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free hoisin sauce in this dish.


This is a low sodium recipe.

Recipe Notes

These lettuce wraps have recently become a very popular dish in large chain Chinese restaurants like P.F. Chang’s. This is an easy version for you to cook at home, and by adding the rice to the dish it makes a complete meal.

"It is said that the effect of eating too much lettuce is soporific."

Beatrix Potter, Author