These Asian-inspired chicken lettuce wraps are about to become a favorite. Easy to make in one pan, they combine fresh aromatics, a touch of sweetness from hoisin, and a hint of heat from sriracha. Serve them as a crowd-pleasing appetizer or a light, low-carb main course.
These wraps are bold and satisfying. Ground chicken is flavored with ginger, garlic, hoisin, rice vinegar, and a touch of sesame oil, then finished with red bell pepper, water chestnuts and green onions. The balance of sweet, salty, tangy and spicy makes them irresistible.
They’re ideal for meal prep—make the filling ahead and assemble when ready—and work equally well over rice for a heartier meal.
Why You Will Love This Recipe
- One pan: The whole filling cooks in a single skillet, which keeps cleanup quick and simple.
- Healthy: Light and flavorful, these wraps offer a crisp lettuce vessel and a nutritious mix of lean protein and vegetables.
- Make ahead: The chicken mixture stores well, so you can prep it in advance for quick lunches or dinners during the week.
Ingredients And Substitutions
- Sauce: A blend of hoisin, rice vinegar, low-sodium soy sauce (or coconut aminos for gluten-free), sriracha to taste, and sesame oil creates a sweet, tangy, savory glaze for the chicken.
- Vegetables: Onion, garlic, water chestnuts, red bell pepper, and green onions add texture and brightness. Swap or add mushrooms, carrots, or other preferred vegetables.
- Ginger: Use fresh ginger or ginger paste for warm, aromatic flavor.
- Protein: Ground chicken keeps the filling light, but ground turkey, pork, or beef work fine. Shredded or chopped cooked chicken is a good alternative, and plant-based crumbles or chickpeas make a meat-free version.
How To Make Thai Chicken Lettuce Wraps
- Whisk the sauce ingredients together in a bowl and set aside.
- Heat sesame or peanut oil in a large skillet over medium-high heat. Sauté the onion until softened.
- Add garlic and ginger and cook for about one minute, then add the ground chicken.
- Cook the chicken until it’s nearly done.
- Pour in the sauce, reduce the heat, and let it simmer.
- Stir in diced red bell pepper, water chestnuts, and green onions. Simmer until the sauce thickens, then remove from heat.
- Scoop about 1/3 cup of the chicken mixture into each butter lettuce leaf and garnish with extra green onion and sriracha if desired.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- If you prefer a heartier meal, serve the chicken mixture over steamed rice or cauliflower rice instead of in lettuce cups.
- To make it gluten-free: Use gluten-free hoisin and replace soy sauce with coconut aminos or tamari.
- Sriracha is optional: Omit it for a milder dish, or add more sriracha or red pepper flakes if you like extra heat.
Leftover Chicken Lettuce Wraps? Here’s How to Store It
Let the chicken filling cool completely, then store it in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop until hot, or enjoy cold. You can also freeze the cooked filling for up to 3 months; thaw overnight in the fridge before reheating.
Serving Suggestions
Pair these wraps with steamed rice or cauliflower rice, rice noodles, or a light salad such as cucumber or tomato salad for a balanced meal. They also work well as part of a larger spread of appetizers.
Your Questions Answered
Yes. Ground turkey, pork, or beef work well. For a vegetarian option, use plant-based crumbles or chickpeas.
Butter or bibb lettuce are ideal because they’re soft and pliable, but romaine or iceberg give a crisper bite if you prefer.
More Chicken Recipes
- Chicken Stroganoff
- Instant Pot Chicken and Rice
- Instant Pot Hawaiian Chicken
- Creamy Chicken Marsala
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Chicken Lettuce Wraps
Ingredients
Sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce (coconut aminos for GF)
- 2 teaspoons sriracha (optional)
- 1 teaspoon sesame oil
Chicken Filling
- 1 tablespoon sesame or peanut oil
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 1 tablespoon ginger paste or fresh ginger
- 1 lb ground chicken
- 1/2 cup diced water chestnuts
- 1 cup diced red bell pepper
- 1/4 cup chopped green onion, plus more for topping
- Butter lettuce leaves, washed and dried
- Sriracha and extra green onion for garnish, if desired
Instructions
- Combine all sauce ingredients in a bowl and set aside.
- Heat sesame oil in a large skillet. Add the onion and sauté until softened.
- Add the garlic and ginger, cook for about one minute, then add the ground chicken.
- Cook the chicken until nearly done.
- Pour in the sauce, lower the heat, and let the mixture simmer.
- Stir in red bell pepper, water chestnuts, and green onions. Simmer until the sauce thickens, then remove from heat.
- Spoon about 1/3 cup of the chicken mixture into each butter lettuce leaf and top as desired. Store leftovers in the fridge for up to five days.
Notes
- The chicken filling is delicious served over rice if you want a more filling meal.
- For gluten-free, substitute coconut aminos or tamari for soy sauce and use gluten-free hoisin.
- Adjust sriracha to your heat preference or omit it entirely for a milder dish.
Nutrition
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Carbohydrates: 14 g
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Protein: 22 g
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Fat: 14 g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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