Mu Shu Chicken Lettuce Wraps #WeekdaySupper

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I recently found out that my husband loves cabbage.  Now I knew that he liked it because he will make himself coleslaw every so often (because I don’t eat coleslaw) but I wasn’t aware that it was one of his favorite vegetables.  Now that I know I’ve been trying to add it to more of our meals since it’s such a healthy food.  It has been linked to being beneficial for everything from your stomach and digestion to your heart and skin.

Mu Shu Chicken Lettuce Wraps

The easiest thing I’ve found to add cabbage to is our Asian dishes.  I often add it to our stir fry dishes.  This week I added it to our chicken lettuce wraps and it was great!  It added some additional crunch, some additional nutrients, and some great flavor.  It was also perfect as my #WeekdaySupper entree because it’s green, healthy, and quick to make!

Delicious Mu Shu Chicken Lettuce Wraps

I’ve been big into lettuce wraps over the past year because wrapping my chicken and vegetables in lettuce instead of a tortilla saves me calories and gives me additional vegetables.  I always add a little spice to the dish in the form of chili paste or Sriracha.  These were a big hit in our house and the great thing about them is they can be a great lunch, dinner, or even an appetizer if put in Bibb lettuce cups.

Sunday Supper Movement

Mus Shu Chicken Lettuce Wraps  (adapted from Cooking Light)
1/4 c. soy sauce
1 T. dry sherry
1 T. hoisin sauce
3 T. rice vinegar
1 T. sesame oil
4 garlic cloves, minced
1 T. ginger, minced
1 t. chili paste
1 (14 oz) package coleslaw
12 oz. boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 c. shallots, chopped
12 romaine lettuce leaves

1.   Combine the soy sauce, sherry, hoisin, and rice vinegar in a bowl.

2.  In a large skillet heat the sesame oil over medium heat.  Add garlic and ginger to the pan and saute for 30 seconds.  Add the chicken to the skillet and cook until no longer pink.
3.  Add the soy sauce mixture, chili paste, and coleslaw to the skillet.  Cook for 3-4 minutes.

4.  Add in the shallots and cook for 2-3 minutes.

5.  Divide the mixture between the lettuce leaves and serve.

Mu Shu Chicken Lettuce Wraps
Make sure to check out the other #WeekdaySupper ideas this week:

Monday – Gluten Free Crumbley – Gluten Free Macaroni and Cheese

Tuesday – Hezzi-D’s Books and Cooks – Mu Shu Chicken Lettuce Wraps

Wednesday – Shockingly Delicious – Easy French Bread Pesto Caprese Pizza

Thursday – Alida’s Kitchen – Broccoli Cheddar Quinoa Bites

Friday – Curious Cuisiniere – Green Chili and Spinach Enchiladas


  1. Does the T represent a Tablespoon or Teaspoon? I assumed it was Tablespoon and I have a LOT of liquid left in the pan.

    1. Yes the T stands for tablespoon and there is a lot of liquid left in the pan. We usually pour it off into a small bowl and use it to spoon over top of the lettuce wraps as a sauce.

  2. These look wonderful! Lettuce wraps are such a great idea…I would much rather have a vegetable than a tortilla – save those calories for dessert! 🙂

    1. That’s my thought too! Use the lettuce wraps and you save around 140 calories per wrap! Plus I’d much rather eat my calories in dessert too. Thanks Alida!

  3. Those look just as good as any I’ve had in a restaurant.

    Another way to use cabbage is to just slice it up and throw it into a salad. The first time we had a chopped salad with cabbage was on a cruise. Delicious!

    1. Thank you! That’s so kind. We definitely always have cabbage around so I’ll probably do that next time!

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