Becky Luigart-Staynor; Melanie J. Clarke
4 servings (serving size: 3 wraps)

Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

How to Make It

Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.

Ratings & Reviews

Surprisingly wonderful

November 20, 2015
We wanted to try persimmon, and this recipe was a wonderful surprise.  We had to substitute Hoisin sauce for the oyster sauce. but followed the recipe otherwise.  It was very good.

Lynn75's Review

November 21, 2012
I made these last night following the recipe exactly and they were AMAZING. Oh my goodness... going to make them again, and again. My only question would be, what can I trade the persimmon with when it goes out of season so I can make these year round?!

luvgreatfood's Review

July 21, 2012
Much too sweet for our taste. Very disappointing. It wasn't bad as in throw-it-away-and-scrounge-leftovers, just not worth making again. It would have been too saucy if I cooked it for the times in the recipe. After adding the liquids, I cooked it at fairly high temperature for at least 5 minutes, until the liquid thickened and reduced in volume. We tried this because we have a fabulous recipe called Beef Chang Mai which is in a lettuce wrap, and we wanted more wrap recipes to use our garden-grown butter lettuce. We'll have to keep looking-- this isn't it.

cecdkc's Review

January 03, 2012
Really, really tasty. A little srirachi made it perfect. Messy to eat, though, so I wouldn't serve it to anyone but family :)

ajponder's Review

September 08, 2010
This was an amazing dish. I used turkey instead of chicken and served it with butter lettuce. So yummy!