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Things are about to get tasty with these Asian-inspired chicken lettuce wraps. Simple to make in one pan, they are full of fresh and spicy flavors and make for a delicious appetizer or low carb main.
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Table of Contents
- Why you will love this recipe!
- Ingredients
- How to make Thai chicken lettuce wraps
- Can you make it ahead of time?
- What’s the best lettuce to use for wraps?
- Can you make these with a different protein?
- Serving Suggestions
- Recipe Notes and Tips for healthy chicken lettuce wraps
- More Chicken Recipes
- Chicken Lettuce Wraps Recipe
There is nothing shy about these ground chicken lettuce wraps! With flavors of ginger and hoisin and with just the right amount of spice from sriracha, these are addictive!
Perfect to serve up as a crowd-pleasing appetizer, the Asian-inspired chicken mix is also perfect for meal prep and a great low-carb dinner option. It’s similar to PF Chang’s lettuce wraps.
Be sure to try my Mongolian Beef and Shrimp Fried Rice too!
Why you will love this recipe!
- One pan: Everything for these wraps is all cooked on the skillet in one pan, making clean up a breeze.
- Healthy: Low in carbs and saturated fat and high in protein, these easy chicken lettuce wraps are a great addition to a well balanced meal. They also contain a few a good amount of veggies for added nutrients and taste amazing.
- Make ahead: Make up the chicken filling ahead of time and enjoy it throughout the week for easy to grab meals.
Ingredients
- For the sauce: It’s made with hoisin sauce, rice vinegar, low sodium soy sauce, sriracha and sesame oil. The sauce the chicken is cooked in is perfectly sweet, tangy and spicy, and it gives the chicken filling its rich, savory depth.
- Vegetables: Onion, garlic, water chestnuts, red bell pepper, green onion and butter lettuce. You could also add some other vegetables like mushrooms and carrots, and use different types of lettuce.
- Ginger: Ginger adds a wonderful warming aromatic flavor. You can use fresh ginger or ginger paste.
- Chicken: These lettuce wraps are made with ground chicken, a great source of low fat protein. But if you prefer you could use shredded chicken or chop some chicken breasts and thighs.
How to make Thai chicken lettuce wraps
- Make the sauce by combining and stirring all ingredients in a bowl. Set aside.
- In a large skillet, heat sesame oil over medium high heat. Add onion and sauté until mostly cooked.
- Add in garlic and ginger for one minute, then add in ground chicken.
- Allow chicken to cook almost all the way through.
- Add in the prepared sauce to the chicken and reduce heat to let simmer.
- Stir in diced red bell pepper, water chestnuts & green onions. Simmer and allow the sauce to thicken. Once thickened, remove from heat.
- Add about 1/3 cup chicken mixture to each butter leaf and add toppings.
Can you make it ahead of time?
Once you have made the ground chicken mix for these chicken lettuce cups, let it cool completely before storing it in an airtight container. It will keep well in the fridge for up to 5 days. It can be enjoyed cold or reheated on the stovetop till the chicken is hot. It can also be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the best lettuce to use for wraps?
When making this recipe for lettuce wraps with chicken I like to use butter or bibb lettuce leaves. They are nice and pliable and you can get a good amount of filling in each one. For a crispier bite, you can use Romaine or Iceberg lettuce if you prefer.
Can you make these with a different protein?
I used ground chicken to make the filling for these Asian lettuce wraps, but you can also make these with ground turkey, ground pork or ground beef if you prefer. For a meat-free version, you can use plant-based ‘meat crumbles’ or even chickpeas.
Serving Suggestions
You can serve these lettuce chicken wraps with rice or cauliflower rice as a side dish. It also pairs well with rice noodles, and a light salad like cucumber salad or tomato salad.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for healthy chicken lettuce wraps
- This ground chicken is great in lettuce wraps, but you can easily serve it over rice for a fuller meal if you prefer.
- Gluten-free: To make these chicken lettuce wraps gluten-free, use gluten-free hoisin sauce, and coconut aminos or tamari in place of the soy sauce.
- The sriracha is optional. If you are sensitive to spicy foods you can omit it. If you like things spicy, you can add some extra sriracha or red pepper flakes to top the wraps.
More Chicken Recipes
Chicken Lettuce Wraps
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Ingredients
Sauce
- 3 tablespoons hoisin sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoons low sodium soy sauce, coconut aminos for GF
- 2 teaspoons Sriracha sauce, optional
- 1 teaspoon sesame oil
Chicken Filling
- 1 tablespoon sesame oil or peanut oil
- ½ yellow onion, minced
- 3 cloves minced garlic
- 1 tablespoon ginger paste/fresh ginger
- 1 lb ground chicken
- ½ cup diced water chestnuts
- 1 cup red bell pepper, diced
- ¼ cup chopped green onion, more for topping
- butter lettuce leaves, washed and dried
- Sriracha & green onion for topping
Instructions
- Make the sauce by combining and stirring all ingredients in a bowl. Set aside.
- In a large saucepan, heat sesame oil. Add onion and sauté until mostly cooked.
- Add in garlic and ginger for one minute, then add in ground chicken.
- Allow chicken to cook almost all the way through.
- Add in the prepared sauce to the chicken and reduce heat to let simmer.
- Stir in diced red bell pepper, water chestnuts & green onions. Simmer and allow the sauce to thicken. Once thickened, remove from heat.
- Add about 1/3 cup chicken mixture to each butter leaf and add toppings.
- Store the remainder in the fridge for up to five days.
Video
Notes
- This ground chicken is great in lettuce wraps, but you can easily serve it over rice for a fuller meal if you prefer.
- To make these chicken lettuce wraps gluten-free, use coconut aminos or tamari in place of the soy sauce.
- The sriracha is optional. If you are sensitive to spicy foods you can omit it. If you like things spicy, you can add some extra sriracha to top the wraps.
