Chicken Lettuce Wraps
Jan 04, 2023, Updated Nov 25, 2023
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These chicken lettuce wraps are made with ground chicken stir-fried in savory soy sauce and hoisin sauce, then spooned into crisp lettuce cups for the perfect bite. Ready in 30 minutes, this easy Asian-inspired dinner is fresh, flavorful, and better than restaurant versions.
Lettuce Wraps Recipe
Once you taste my lettuce wraps, you’ll drive past your favorite takeout place from now on. Packed with much more flavor and texture than what you get at restaurants, this is the best copycat recipe for authentic chicken lettuce wraps.
Why I Love These Chicken Lettuce Wraps
- Better than Takeout: These lettuce wraps pack an authentic taste that outshines restaurant versions.
- Flavorful: With the zesty punch of garlic and fresh ginger, each bite is sharp and tasty.
- Crunchy: Adding water chestnuts results in the best crunch.
- Versatile: Have them for lunch or serve them at dinner! They are always a welcome treat, and kids love them!
The Ingredients
- Olive oil: You can substitute with avocado oil or any neutral cooking oil.
- Yellow onion: White onion works just as well.
- Garlic: Fresh is best, but garlic paste or garlic powder can be used.
- Fresh ginger: Ground ginger will also work, but fresh gives the best flavor.
- Ground chicken: Ground turkey is an easy substitute.
- Hoisin sauce and soy sauce: Add a sweet, umami, savory, slightly sticky glaze to the chicken.
- Rice vinegar: Adds a subtle tang to balance the sweetness.
- Hot sauce (optional): For a little heat. Leave it out if you want.
- Toasted sesame oil: Adds that classic nutty finish. A little goes a long way.
- Water chestnuts: For crunch and texture. You can leave them out if needed.
- Scallions: Add freshness and mild onion flavor.
- Salt and black pepper: Adjust to taste at the end.
- Bibb lettuce: Butter lettuce or romaine leaves can also work for a sturdy wrap.
How to Make Chicken Lettuce Wraps
- Cook the onions. Heat the oil in a large pan over medium-high heat. Add the onions and cook them for 3 minutes or until softened. Add the garlic and ginger. Stir and cook for another 20 seconds.
- Mix the wet ingredients. Whisk the hoisin sauce, soy sauce, rice vinegar, hot sauce, and toasted sesame oil in a small bowl until well combined.
- Add the chicken. Use a spatula to add the ground chicken to the pan. Break it up into little pieces and let it cook for 6 to 8 minutes or until fully cooked. It should be beige, not pink.
- Add the sauce. Pour the mixture into the pan and stir well to combine. Let it cook for 2 to 3 minutes or until the sauce reduces a little bit.
- Add the chestnuts. Remove the pan from the heat. Add the chestnuts and scallions. Season with salt and pepper to taste.
- Serve. Spoon chicken mixture down the center of each lettuce leaf and enjoy.
Recipe Tips And Variations
- Use a hot pan: Heat the pan and the oil first so the chicken browns rather than steams.
- Lettuce options: The best lettuce for wraps is sturdy and crunchy, so it can be folded properly without the wraps falling apart.
- Meat variations: Ground pork or beef are great substitutes for chicken.
- Add bacon: Dice and cook with the chicken for a smoky flavor.
- Jicama substitute: Replace the water chestnuts with diced jicama.
- Add fried rice noodles: Fry the dried rice noodles in hot oil for 10 seconds, then add them to the lettuce wraps.
- Stir in nuts: Add peanuts or cashews for extra flavor and texture.
Serving Suggestions
- Soups and sides: Asian lettuce wraps are hearty enough to be the main served with my Asian chicken noodle soup, stir fry zucchini noodles, or sesame snap peas.
- Salads: For something light and crunchy, try my sesame cucumber salad or a delicious Japanese kani salad.
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Chicken Lettuce Wraps
Prepared with flavorful sauce and fresh ingredients, these delicious Chicken Lettuce Wraps are perfect for satisfying your takeout cravings.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ tablespoon freshly grated ginger
- 1 pound ground chicken
- 3 tablespoons hoisin sauce
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hot sauce, optional
- 1 teaspoon toasted sesame oil
- ½ cup canned water chestnuts, drained and thinly sliced
- 2 scallions, thinly sliced, plus more for garnish
- salt and freshly ground black pepper, to taste
- 1 head Bibb Lettuce, separated into individual leaves
Instructions
- Sauté the aromatics. Heat olive oil in a large skillet or wok set over medium-high heat. Add the onions to the heated oil and cook for 3 to 4 minutes or until softened. Stir in the garlic and ginger, and cook for 20 seconds.
- Brown the chicken. Add the ground chicken and cook for 6 to 8 minutes or until browned. Break up the meat with a wooden spoon as it cooks.
- Make the sauce. Meanwhile, whisk together the hoisin sauce, soy sauce, rice vinegar, hot sauce, and toasted sesame oil in a mixing bowl.
- Stir in the sauce. Pour the sauce into the skillet and stir to combine. Cook for 2 minutes, or until the sauce reduces slightly and the chicken is cooked through. Remove from heat.
- Add the rest of the ingredients. Stir in the chestnuts and green onions. Season with salt and pepper; taste and adjust.
- Serve. Spoon the chicken mixture into the center of each lettuce leaf, garnish with green onions, and serve.
Equipment
Notes
- Protein options: These lettuce wraps are prepared with ground chicken, but you can also use ground pork, ground beef, ground sausage, and so on.
- Thicken the sauce: For those who like a thicker sauce, add 1/2 tablespoon of brown sugar to the sauce.
Nutrition
Calories: 302kcal | Carbohydrates: 14g | Protein: 22g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 786mg | Potassium: 761mg | Fiber: 2g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Storage
- Fridge. The filling can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Reheat as needed and serve in lettuce cups, or spoon it over steamed rice for easy lettuce wrap rice bowls.
- To reheat it, sprinkle the wraps with a couple of teaspoons of water and then microwave until heated through.
I noticed in this recipe that you have jicama that can be exchanged for water chestnuts. I can find sliced water chestnuts in a can, but I have not had jicama for about 25 years, the last time I was in Arizona. It also goes well in salads What type of store do I look for the jicama? I live in Montreal Quebec
Hi!
In the USA, they are available in most major supermarkets, including Walmart and Whole Foods. You can also find them at specialty markets, such as Latin and Asian markets.
So yummy! Doubled the recipe since I have all boys in my house. Loved it!
I’m very glad everyone enjoyed it! Thank YOU! 🙂