Chicken Lettuce Wraps with Homemade Prune Sauce

The combination of ginger, garlic, and a special prune sauce make these Chicken Lettuce Wraps a satisfying and flavorful lunch. Recipe by Feed Me, Seymour for the California Prune Board.

Servings: 4-6


Prune Sauce

  • 1 1/2 cups California Prunes1 cup water
  • 1/4 cup soy sauce
  • 3 Tbsp. rice vinegar
  • 2 cloves garlic, grated
  • 1 Tbsp. freshly grated ginger
  • 1/4 tsp. ground cloves

Chicken Wraps

  • 2 boneless, skinless chicken breasts
  • 1 Tbsp. vegetable oil
  • 1/4 cup homemade plum sauce
  • 2 Tbsp. soy sauce
  • 1 Tbsp. freshly grated ginger
  • 2 cloves garlic, grated
  • 1 red bell pepper, chopped
  • 1 graffiti eggplant, chopped
  • 1 head romaine lettuce


To make prune sauce:

Combine all ingredients in a large pot. Bring to a boil, then reduce and simmer for 20 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth, adding a tablespoon or two of water to thin, if necessary. Transfer to a jar until ready to use.

To make chicken wraps:

For chicken, chop the chicken into cubes. Heat 1 Tbsp. vegetable oil in a pan over medium-high heat. Add chicken and cook five minutes per side until cooked through. Remove to a plate. Whisk together prune sauce, soy sauce, ginger and garlic and set aside. Add the red pepper and cook until softened. Once softened, add eggplant and cook until browned. Add the chicken back to the pan and toss to combine. Pour the sauce on top and toss to coat. Remove the pan and place the chicken mixture into a bowl.

To serve, place a heaping spoonful on a lettuce leave and top with additional prune sauce.

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