These Chicken Lettuce Wraps are done in under 30 minutes and they are better than your favorite Asian restaurant!
I’m so excited to share this recipe with you because it is two things that I love most – simple and delicious! This is one of those recipes that, once you make it, you’ll think to yourself, “I can’t believe how easy that was!” And then it gets added to your regular dinner rotation.
These chicken lettuce wraps are even better than what you get at your favorite Asian restaurant, and they are truly easy to make. The ingredients are easy to find and last in your refrigerator and pantry for ages, so you can make these all the time. Maybe best of all, these are healthy chicken lettuce wraps. You will feel great about eating them.
I made this delicious recipe and loved it. Really, really good!!!!
Chicken Lettuce Wrap Ingredients
If some of these are ingredients that you aren’t familiar with, keep in mind that I’m always able to find them at my local grocery store. Additionally, I’m going to give you other recipes to use some of the items you might not keep on hand. Though they last in the pantry for ages.
- Bibb or Boston Lettuce: This lettuce matures early in really small, tight heads. The tightness of the heads makes for the perfect size lettuce leaves for chicken lettuce wraps. Butter lettuce also works well, and you can use iceberg lettuce in a pinch.
- Ground Chicken: This is the foundation of the recipe, but you can also use any kind of ground meat here, such as ground turkey, ground beef, or ground pork.
- Hoisin Sauce: This dark, thick sauce has a salty sweet taste to it. I also use it in my stir fry noodles.
- Soy Sauce: A staple in my house, I buy soy sauce in bulk because I love it in so many recipes. Most recently, I used it to make chicken fried rice.
- Rice Wine Vinegar: Rice vinegar has a unique flavor to it that is perfect in this recipe. I highly recommend investing in a bottle. It is also perfect for making my teriyaki chicken and Asian Cucumber Salad.
- Minced Ginger: You can buy a ginger root and grate it, or you can buy a tube of pre-grated ginger that will last in your refrigerator. Use it in my beef and broccoli recipe!
- Chili Paste: I love keeping a bottle of chili paste in the refrigerator. It is a simple way to give a nice kick to your recipes. If your family loves spice double it! If they don’t, you can leave it out. It’s a staple in my stir fry sauce and so many of my stir fry recipes.
- Water Chestnuts: Do not skip these! They are what give lettuce wraps their signature crunch.
- Green Onions
- Olive Oil
- Garlic Cloves
- Onion
How To Make Chicken Lettuce Wraps
Here is an overview of how this simple and delicious recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Step 1: Sauté the Onion and Garlic
It should be translucent before moving on to the next step.
Step 2: Add the Ground Meat
Add in the ground chicken. If you are going to use ground beef or ground pork, you will want to drain off excess fat after it finishes cooking through.
Step 3: Make the Sauce
Off the heat and while the chicken is cooking, whisk together the ingredients for the sauce.
Step 4: Combine Everything
Once the meat is cooked through, add in the sauce, green onions, and water chestnuts.
Step 5: Serve in Bibb Lettuce Cups
After you mix everything together well in the skillet, spoon the chicken mixture into the lettuce cups. Enjoy!
Storing Leftovers
Leftover filling should be stored in an airtight container separate from the lettuce cups. Store for up to four days. Reheat and enjoy with crisp lettuce cups from the refrigerator.
Make Ahead
You can make the filling of this recipe the day before. Before serving, put it in a skillet over low heat, covered. Stir occasionally until it heats through.
If your mixture is too dry, make a little extra sauce by whisking together 1 tablespoon hoisin sauce, 1/2 tablespoon soy sauce, 1 teaspoon rice wine vinegar and adding it to the filling.
What to Serve with Chicken Lettuce Wraps
- Egg Drop Soup: Done in a snap, so easy to make, and absolutely delicious. Though you may need to buy these spoons to truly enjoy it.
- Asian Cucumber Salad: This salad is quick to make, but the flavors are ridiculous.
- Edamame Salad: Not only does this pair well, but it layers in more protein and fiber.
- Vegetable Stir Fry: If you want to stretch the dinner and add in more veggies, this makes a great side dish.
If you make this Chicken Lettuce Wraps recipe or any of my other recipes, leave me a comment and let me know what you think! I love hearing from you, and other readers love knowing someone else has tried it!
Chicken Lettuce Wraps
Ingredients
- 2 tablespoons olive oil see note 1
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 pound ground chicken see note 2
- 1/2 cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar see note 3
- 1/2 tablespoon minced ginger
- 1 – 2 teaspoons chili paste
- 8 ounces water chestnuts drained and diced
- 4 green onions diced 3 inches into the green
- 12 leaves Bibb Lettuce or Boston Lettuce
- sesame seeds for serving, optional
Instructions
- Place a large skillet over medium heat and add the olive oil to heat through. Add in the garlic and diced yellow onion and cook until the onion is translucent, about 5 to 7 minutes.2 tablespoons olive oil, 1 small yellow onion, 2 garlic cloves
- Add the ground chicken, cooking and breaking it up.1 pound ground chicken
- While the chicken is cooking whisk together the hoisin sauce, soy sauce, rice wine vinegar, ginger, and chili paste to make the sauce.1/2 cup hoisin sauce, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 tablespoon minced ginger, 1 – 2 teaspoons chili paste
- Once the chicken is cooked, stir in the sauce, water chestnuts, and 1/2 of the diced green onions. Cook for 1 minute.8 ounces water chestnuts, 4 green onions
- Serve in Bibb Lettuce and top with the remaning scallions and sesame seeds.12 leaves Bibb Lettuce
Recipe Video
Notes
- If you happen to have sesame oil on hand, this is a great way to add another layer of flavor to this dish. Simply replace the olive oil with it.
- Ground turkey, ground beef, and ground pork all work as well. If you use ground beef or ground pork, you will want to drain off any excess grease before starting step 4.
- Rice wine vinegar lends a really unique and delicious taste to this recipe. That being said, apple cider vinegar will work in a pinch.
Matt Robinson says
I was looking for an easy dinner recipe tonight and so glad I came across this. Thanks!
Trish Gillogly says
Made for dinner this evening; so delicious and healthy!
I’m so happy you enjoyed it, Trish!
Marcy says
Lisa,
Brian and I made this delicious recipe and loved it. Really, really good!!!!
Awww, this makes me so happy!! I’ms o glad you guys liked it.
Michelle U. says
I would like to omit the soy sauce. Would it make a difference to the recipe? If so, what would be a good substitute? Allergy to soy. Thank you. Looks delish and would love to try this!!!
Have you ever tried coconut aminos? I have heard really good things about them as an alternative to soy sauce. I would caution you to use a little less at first and taste to adjust for salt.
Gloria says
Thanks for the recipe. I will be making it.
I hope you love it!
Milann Ruddy says
I have made this before and one time I had forgotten the water chestnuts but I did have fresh jicama so I minced it up and used it as a substitute and it was just as crunchy and delicious as using the water chestnuts.
What a great substitute! I wouldn’t have thought of that.
Susie Masterson says
This recipe reminds me of eating at a fine dining establishment. The combination of flavors is everything. The added plusses are the simple ingredients and the easy prep. Thank you for this recipe. I really enjoyed it!
I’m so glad you like it so much, Susie! Thank you for taking the time to come back and tell me.
Katheryne says
What is a sub for hoisin?
Oyster sauce is a great substitute.