In the world of appetizers, the lettuce wrap is a stealth MVP. The flavor—rich with umami, fresh veggies, sweet heat, and bright aromatics—is only part of the magic. This Vietnamese-inspired healthy lettuce wrap recipe is a full sensory experience: the vibrant platter of fillings practically demands you dig in; the fresh, fragrant herbs hit before the first bite; and that satisfying crunch as the lettuce snaps, giving way to juicy Classic Roasted Chicken Sausage salad, is pure bliss. Best of all, they look chef-level but come together fast—perfect alongside fried rice, as a party starter, or paired with your favorite cookout dish.
SERVING MULTIPLIER:
1X
2X
3X
4X
CHICKEN SAUSAGE SALAD INGREDIENTS
1 package of Classic Roasted Chicken Sausage, links split in half, casing removed, and hand crumbled
2 tablespoons hoisin sauce
2 teaspoons finely chopped Thai or sweet basil
1 teaspoon sambal olek
1 teaspoon minced ginger
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
0.25 teaspoon kosher salt
CHILI LIME DIPPING SAUCE INGREDIENTS
0.25 cup sweet chili sauce such as Mae Ploy
1 tablespoon unseasoned rice wine vinegar
0.5 medium lime, zested and juiced
2 teaspoons finely chopped cilantro
1 teaspoon fish sauce
FILLING INGREDIENTS
10 bibb lettuce leaves or iceberg lettuce cups
9 prawn crackers or shrimp chips
0.25 cup shredded carrots
0.25 cup thinly sliced red onions
4 mint leaves
6 cilantro sprigs
3 Thai or sweet basil sprigs
4 lime wedges
Instructions
Prep Time: 25 min | Cook Time: 5 min | Servings: 1
1
Make the chicken sausage filling: Heat a large sauté pan over high heat until lightly smoking, then add crumbled sausage. Cook for 5–6 minutes, stirring occasionally, until browned on the edges. Remove from heat and transfer to a bowl. Mix in hoisin, basil, sambal oelek, ginger, sesame seeds, fish sauce, and salt. Set aside.
2
Whip up the dipping sauce: Whisk the sauce ingredients in a small bowl and set aside. That’s it!
3
Assemble your platter: Presentation is key—after all, you eat with your eyes first. Arrange lettuce leaves on a large serving platter. Place the chicken sausage salad in a medium bowl and set it alongside the leaves. Add shrimp or prawn chips next to the chicken salad, and place the dipping sauce in a small bowl nearby. In the remaining space, mound an herb salad of shredded carrots, shaved red onion, mint, cilantro, and basil. Garnish with lime wedge.