Whether you’re a novice cook or a seasoned chef, these Asian-inspired lettuce wraps are sure to be a new staple in your kitchen! They are bursting with savory umami flavor and offer a mouthwatering fusion of textures and tastes. Tender chicken and crispy vegetables are tossed in a delicious spicy-sweet sauce and loaded onto soft lettuce leaves for the ultimate appetizer or finger food.
This lettuce wrap recipe is perfect for a quick weeknight dinner. The whole family will love it, and it’s ready to eat in under 20 minutes! It also has gourmet-level flavor and presentation to make a crowd-pleasing app for gatherings. If you’re looking for more Asian chicken recipes, try my chicken fried rice, sweet and sour chicken, or orange chicken.
What You Need to Make This Recipe
Hoisin Sauce – this sweet and savory sauce is key to creating deep flavor in the lettuce wrap sauce. You can find it in the ethnic food aisle of most grocery stores.
Soy Sauce – use a regular or low-sodium soy sauce, depending on your preference. For a gluten-free option, use gluten-free tamari.
Sweet Chili Sauce – the balance of sweet and spicy adds depth to the sauce for the ground chicken lettuce wraps. This condiment can also be found in the international food aisle of most grocery stores.
Rice Vinegar – adds an acidic brightness to the sauce. Look for unseasoned rice vinegar to avoid added salt or sugar.
Toasted Sesame Oil – brings a rich, nutty aroma and adds depth of flavor to the sauce. Alternatively, you can use regular sesame oil.
Ground Chicken – use a mix of white and dark meat for the best texture that is 96% lean or less. Pure ground chicken breast can be too dry.
Bell Pepper – red bell pepper adds a slightly sweet flavor that compliments the other ingredients. Alternatively, use any color of bell pepper.
Water Chestnuts – adds crunchy texture and a subtle sweetness to the chicken filling. You can find canned water chestnuts in the international foods or canned vegetable section of the grocery store.
Ginger – choose a ginger root that is plump in appearance, has smooth skin, and feels firm. Wrinkled ginger will be old and dried out. Soft ginger will be spongy and may have molded or gone bad. For a super easy way to peel ginger for grating, see my tips below!
Lettuce Leaves – bibb lettuce or butter lettuce leaves are the best choice for their soft and tender but still sturdy texture.
How to Make Lettuce Wraps
1. In a small bowl, stir together the hoisin, soy sauce, sweet chili sauce, rice vinegar, and toasted sesame oil. Set aside.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring to break into small crumbles until browned, for 6-8 minutes.
3. Add the onion, bell pepper, water chestnuts, ginger, and garlic. Cook, stirring often, until the vegetables are beginning to soften, for about 8 minutes.
4. Stir in the sauce mixture. Cook, stirring occasionally, until the vegetables are tender and the chicken is well covered in the sauce, for about 1 minute. Remove the skillet from the heat.
5. Spoon about ¼ cup of the chicken mixture onto each lettuce leaf.
6. Sprinkle the lettuce wraps with green onions and peanuts. Serve immediately.
What Lettuce Is Best For Lettuce Wraps?
My chicken lettuce wraps recipe was developed using butter lettuce leaves. I love them for their flexibility while also being sturdy enough to hold a warm filling. You can also use Bibb lettuce or a larger head of green or red leaf lettuce. I don’t recommend varieties like romaine because they have rigid ribs making them hard to fold up around the filling. Iceberg lettuce and cabbage can be used in a pinch and have a nice crunchy texture.
When preparing your lettuce, pull the individual leaves off the head, working from the outside into the center. The centermost leaves may be too small to use as wraps, but save them for salad or add to leftovers served with rice! Wash and dry the leaves well before serving.
Can I Substitute The Ground Chicken?
Yes! Try ground turkey or ground pork for a protein that is lighter in flavor and will still let the sauce flavor shine. For a vegetarian option, pat extra-firm tofu dry, then crumble it and saute in a hot pan with a tablespoon or two of oil until browned, just like the ground chicken. Remove the browned tofu crumbles from the skillet and add to the vegetables after they have softened.
How To Peel Fresh Ginger
Hold the ginger root in one hand. Using the edge of a metal spoon turned upside down, scrape it against the skin of the ginger root while applying firm pressure. The skin should peel right off without removing much or any of the fleshy parts of the root. I like to hold the spoon at the base where the bowl and handle meet for the best grip and control. Peel only as much of the root as you are going to use immediately, and store the rest in the fridge unpeeled.
How Do You Keep Lettuce Wraps From Falling Apart?
Choose the right kind of lettuce and layer the leaves if needed. I often put two leaves together before adding the filling so they’re studier while eating. Also, don’t overfill each one. Overstuffing them can lead to the lettuce leaves breaking under the weight of the filling.
How to Store
Store the chicken filling and lettuce leaves separately. Place the filling in an airtight container, and wrap the lettuce in a tea towel or paper towels and store them in a plastic bag or container. Refrigerate leftovers for up to 4 days. You can reheat the chicken filling in the microwave or on the stovetop or enjoy it cold.
What To Serve With Lettuce Wraps
This Asian lettuce wraps recipe pairs well with a simple sweet chili or peanut sauce for an appetizer or light dish. You can also serve it as a main dish with a side of edamame, air fryer egg rolls, or steamed rice. You can also pair it with other Asian-inspired plates for a full-spread dinner, like vegetable stir fry, shrimp fried rice, or moo goo gai pan.
Pro Tips For Making This Recipe
- Allow the filling to cool slightly before serving. This will keep the lettuce base from wilting. If this filling is too hot, it can make the wrap wet and soggy.
- Mix in extra veggies. Feel free to add more vegetables to the filling for a pop of color, nutrition, and flavor. Great options are shredded carrots, diced zucchini, or chopped mushrooms.
- Add more heat. For spicier lettuce cups, increase the amount of sweet chili sauce or add sriracha or red pepper flakes to the chicken filling.
- Garnish with additional toppings. Add flavor and texture with extra toppings like sesame seeds, Thai basil or mint, wonton strips, sliced avocado, bean sprouts, or serve with fresh lime wedges.
- Reinvent leftovers. Serve leftover filling over hot rice or rice noodles as a bowl, or chop up the lettuce and drizzle with a ginger dressing, then scatter the filling on top for a quick and easy salad.
Frequently Asked Questions
This recipe makes great meal prep for weeknight dinners or easy lunches! Make the filling as directed, then cool and store in an airtight container in the refrigerator for up to 5 days. Wash and wrap the lettuce leaves in a tea towel or paper towels, then store them in a plastic bag or container in the fridge. Assemble the wraps just before eating.
If you’re hoping for a P.F Chang’s copycat at home, these substitutions will not give quite the same flavor, but they can be used in a pinch with delicious results. If you don’t have rice vinegar, mirin can be used instead, but I would also add a squeeze of lime juice for added acidity since mirin is sweeter. Hoisin can be substituted with teriyaki sauce or equal parts molasses and soy sauce. Swap the sweet chili sauce for 1 tablespoon of honey and ¼ teaspoon red pepper flakes.
Cut off the base of the lettuce head, then separate each leaf by working from the outer leaves towards the center or core. From there, keep the leaves whole so they are big enough to wrap around and hold the filling.
If you love this recipe try these out!
If you’ve tried this Lettuce Wraps recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Lettuce Wraps
Equipment
- Large skillet
- Bowls
Ingredients
For the Sauce:
- ¼ cup hoisin sauce (60mL)
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
For the Chicken:
- 1 tablespoon cooking oil
- 1 pound ground chicken (450g)
- 1 onion diced (195g)
- 1 red bell pepper seeded and diced (180g)
- 1 (8-ounce/226g) can water chestnuts drained and finely chopped
- 2 teaspoons grated fresh ginger
- 3 garlic cloves minced
For Serving:
- 12 Bibb or butter lettuce leaves
- 3 green onions chopped (20g)
- ¼ cup chopped peanuts (40g)
Instructions
For the Sauce:
- In a small bowl, stir together the hoisin, soy sauce, sweet chili sauce, rice vinegar, and toasted sesame oil. Set aside.
For the Chicken:
- Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring to break into small crumbles, until browned, 6 to 8 minutes.
- Add the onion, bell pepper, water chestnuts, ginger, and garlic. Cook, stirring often, until the vegetables are beginning to soften, about 8 minutes.
- Stir in the sauce. Cook, stirring occasionally, until the vegetables are tender and the chicken is well covered in sauce, about 1 minute. Remove from heat.
- Spoon about ¼ cup of the chicken mixture onto each lettuce leaf. Sprinkle the lettuce wraps with green onions and peanuts. Serve immediately.
Notes
- Allow the filling to cool slightly before serving. This will keep the lettuce base from wilting. If this filling is too hot, it can make the wrap wet and soggy.
- Mix in extra veggies. Feel free to add more vegetables to the filling for a pop of color, nutrition, and flavor. Great options are shredded carrots, diced zucchini, or chopped mushrooms.
- Add more heat. For spicier lettuce cups, increase the amount of sweet chili sauce or add sriracha or red pepper flakes to the chicken filling.
- Garnish with additional toppings. Add flavor and texture with extra toppings like sesame seeds, Thai basil or mint, wonton strips, sliced avocado, bean sprouts, or serve with fresh lime wedges.
- Reinvent leftovers. Serve leftover filling over hot rice or rice noodles as a bowl, or chop up the lettuce and drizzle with a ginger dressing, then scatter the filling on top for a quick and easy salad.
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