Our Chicken and Basmati Salad Wraps are a hearty and flavorful meal perfect for a light dinner or party appetizer. It’s made with lettuce leaves mixed with shredded chicken, vegetables, and a savory sauce, and stuffed with fluffy basmati rice. These wraps are easy to make and are a great way to use up leftover chicken or add some protein to your vegetarian diet. You can fine-tune it. Try making delicious and healthy meal recipes that are sure to impress!

Here is a recipe for chicken and basmati lettuce wraps:


  • 1 cup uncooked basmati rice
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped yellow bell pepper
  • 1/2 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • Salt, to taste
  • 2 heads of butter lettuce


  1. Rinse the rice in a fine mesh strainer until the water runs clear. Add the rice and water to a medium saucepan and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the water has been absorbed and the rice is tender. Fluff the rice with a fork and set aside.
  2. Heat a large skillet over medium heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 6-8 minutes on each side, or until they are cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside to cool. Once the chicken is cool enough to handle, chop it into small pieces.
  3. In the same skillet, heat the olive oil over medium heat. Add the bell peppers, onion, and garlic and cook for 2-3 minutes, or until the vegetables are tender.
  4. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Pour the mixture over the vegetables in the skillet and stir to coat everything evenly. Add the chopped chicken to the skillet and stir to combine.
  5. Continue to cook the mixture until the sauce has thickened and the chicken is fully heated through. Season with salt to taste.
  6. Wash and dry the lettuce leaves. Spoon a small amount of the chicken mixture into the center of each lettuce leaf. Top with a spoonful of cooked basmati rice. Roll the lettuce around the filling to create a wrap. Serve immediately.
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Optional Additions:

  • You can add some chopped fresh herbs, such as cilantro or mint, to the filling for an extra burst of flavor.
  • If you want to add some extra crunch to your wraps, you can sprinkle some chopped peanuts or cashews over the top of the filling before rolling up the lettuce.
  • For a tropical twist, you can add some finely chopped fresh pineapple to the filling. The sweetness of the pineapple goes well with the savory flavors of the chicken and vegetables.

Serve the wraps with a side of your choice, or enjoy them as is. You can also serve them with additional hoisin sauce or soy sauce for dipping. Enjoy!

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