Asian Chicken Lettuce Wraps
Savory ground chicken with crunchy water chestnuts, ginger and a glossy hoisin sauce, spooned into crisp lettuce cups. Takeout flavor in 25 minutes.
Chicken lettuce wraps are a restaurant favorite that is easy to make lighter at home. Ground chicken is cooked with garlic, ginger and crunchy water chestnuts in a savory sauce, then spooned into cool, crisp lettuce leaves.
They are fun to eat, naturally low in carbs and ready in about 25 minutes. Serve them as a light dinner, a lunch or an appetizer for friends.
At a glance: this asian chicken lettuce wraps serves 4, needs about 10 min of hands-on prep and 12 min of cooking, and provides roughly 260 calories and 23 g of protein per serving. It is naturally dairy-free.
Why you'll love this recipe
- Ready in about 25 minutes
- Low-carb and high in protein
- Crunchy, savory and fresh
- Great as dinner or an appetizer
About this lettuce wrap recipe
Lettuce wraps are inspired by Chinese san choy bao, a dish of minced meat stir-fried with vegetables and served in crisp lettuce cups. Restaurant chains made them a popular appetizer, and they are easy to recreate at home with less oil and sugar.
This version uses ground chicken cooked with garlic, ginger, water chestnuts and carrot in a savory hoisin and soy sauce. The warm filling contrasts with cool, crunchy lettuce, and a sprinkle of peanuts and green onions adds texture and freshness.
They are fun to eat with your hands, naturally low in carbohydrates and ready in about 25 minutes, so they work for a quick weeknight dinner or as a shared appetizer.
Ingredient notes and substitutions
- Ground chicken. Ground chicken is lean and mild. Ground turkey or pork work too; pork gives a richer, more traditional flavor.
- Water chestnuts. Canned water chestnuts stay crunchy even after cooking, which is what makes these wraps so satisfying. Diced jicama or celery are alternatives.
- Hoisin sauce. Hoisin is a sweet, savory Chinese sauce made from soybeans. It adds depth and gloss. Check the label for gluten if needed.
- Soy sauce. Reduced-sodium soy sauce keeps the salt in check. Tamari is gluten-free.
- Fresh ginger and garlic. They give the filling its fragrant, bright flavor. Grate them finely with a microplane.
- Lettuce. Butter lettuce forms natural cups. Iceberg is crunchier, and romaine hearts are sturdier.
Equipment you'll need
- A large skillet or wok
- A wooden spoon or spatula for breaking up the meat
- A grater or microplane
- A small bowl and whisk for the sauce
How to make it, step by step
Mix the sauce first
Whisk the hoisin, soy sauce, vinegar, sesame oil and sriracha so it is ready to go. Once the chicken is cooked, everything happens quickly.
Brown the chicken well
Cook the chicken over medium-high heat, breaking it into small crumbles, until browned. Browning adds flavor that the sauce alone cannot provide.
Add the aromatics
Stir in garlic, ginger and green onions and cook for just a minute so they become fragrant without burning.
Finish with crunch and sauce
Add the water chestnuts, carrot and sauce and cook until glossy. Spoon into chilled lettuce leaves and top with peanuts and sesame seeds.
Recipe
Asian Chicken Lettuce Wraps
Asian · Salads & Bowls · Dairy-Free · High-Protein
Ingredients
- 1 tablespoon avocado oil
- 1 lb (450 g) ground chicken or turkey
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (8 oz / 225 g) water chestnuts, drained and finely chopped
- 1 medium carrot, grated
- 3 green onions, sliced
- Sauce: 2 tablespoons hoisin sauce, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha
- 1 head butter lettuce or iceberg lettuce, leaves separated
- Toasted sesame seeds and chopped peanuts, to serve
Instructions
- Mix the sauce. Whisk the hoisin, soy sauce, rice vinegar, sesame oil and sriracha in a small bowl.
- Brown the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, breaking it up, until browned and cooked through.
- Add aromatics. Stir in the garlic, ginger and the white parts of the green onions and cook for 1 minute.
- Add the crunch. Add the water chestnuts, carrot and sauce and cook for 2 minutes, stirring, until glossy.
- Serve. Spoon the filling into lettuce cups and top with green onions, sesame seeds and peanuts.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Butter lettuce leaves form natural cups and are the easiest to fill.
- Chill the lettuce for a refreshing contrast with the warm filling.
- Finely chop the water chestnuts so you get crunch in every bite.
Troubleshooting
- The filling is watery. Cook the chicken until all moisture evaporates before adding the sauce.
- The lettuce tears. Use butter lettuce or double up the leaves, and separate them gently.
- It is too salty. Use reduced-sodium soy sauce and add a squeeze of lime.
- It lacks crunch. Chop the water chestnuts larger and add them at the end.
Variations
- Vegetarian. Use finely chopped mushrooms and crumbled firm tofu.
- Rice bowl. Serve the filling over brown rice with cucumber and kimchi.
- Gluten-free. Use tamari and a gluten-free hoisin.
What to serve with it
Serve the wraps family-style with the filling in a bowl, a platter of lettuce leaves and small bowls of toppings such as peanuts, herbs, sriracha and lime wedges.
For a more filling meal, serve them with brown rice, cauliflower fried rice or a cucumber salad.
Make ahead and storage
Cook the filling up to four days ahead and refrigerate it. Wash and dry the lettuce leaves and store them wrapped in paper towels. Reheat the filling and assemble just before serving.
Refrigerate the filling for up to 4 days. Reheat and spoon into fresh lettuce cups.
Is it healthy?
Lettuce wraps are high in protein and low in carbohydrates. Using lettuce instead of rice or wrappers keeps them light while vegetables add crunch and nutrients.
Hoisin and soy sauce contain sugar and sodium, so the sauce quantities in this recipe are kept moderate.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
What lettuce is best for lettuce wraps?
Butter lettuce has soft, cup-shaped leaves. Iceberg is crunchier, and romaine hearts are sturdy and easy to hold.
Can I make lettuce wraps ahead?
Yes. Make the filling up to 4 days ahead and keep the lettuce separate until serving.
Are chicken lettuce wraps healthy?
They are high in protein and low in carbohydrates. The sauce contains some sugar and sodium, so keep portions reasonable.
Can I make lettuce wraps vegetarian?
Yes. Use finely chopped mushrooms and crumbled extra-firm tofu.
Are lettuce wraps gluten-free?
They can be if you use tamari and a gluten-free hoisin sauce.
Can I serve them cold?
Yes. The filling is tasty cold, which makes them good for lunch boxes.
Which lettuce is best?
Butter lettuce for soft cups, iceberg for crunch, and romaine for sturdiness.
How many lettuce wraps per person?
Three to four wraps per person for a main meal.
Can I add rice noodles?
Yes. Crispy fried rice noodles are a classic topping in some restaurant versions.
Can I make the sauce spicy?
Add more sriracha, chili garlic sauce or fresh chili.
What is a good dipping sauce?
A simple mix of soy sauce, rice vinegar, a little honey and chili flakes.
Can I make these with leftover chicken?
Yes. Finely chop cooked chicken and warm it in the sauce with the vegetables for a few minutes.
How do I keep lettuce leaves crisp?
Wash and dry them well, wrap them in paper towels and refrigerate in a bag. Chilled leaves are crunchier.
Are lettuce wraps good for meal prep?
Yes. Store the filling and the lettuce separately and assemble at lunchtime.
Can I use oyster sauce instead of hoisin?
Yes. Oyster sauce is less sweet and more savory. Add a teaspoon of honey to balance it.
What vegetables can I add to the filling?
Finely diced shiitake mushrooms, bell pepper, zucchini or bamboo shoots all work well and add extra crunch and nutrients.
Can I make the filling in advance for a party?
Yes. Make it the day before, reheat gently and serve it warm in a bowl next to a platter of chilled lettuce leaves.
What can I serve on the side?
Miso soup, edamame, a quick cucumber salad or steamed jasmine rice.
Final thoughts
This asian chicken lettuce wraps takes about 22 min from start to finish and serves 4. It is dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our salads & bowls recipes or the full recipe index.