These Asian-inspired Chicken Lettuce Wraps are simple to make, packed with vibrant and delicious flavors, and full of fresh ingredients. Whether as a main course or a starter, they’re a delightful way to eat nutritiously and deliciously! Stir-fried with soy sauce and hoisin sauce, they make the perfect bite.
Once you taste these lettuce wraps, you’ll drive past your favorite takeout place from here and 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 an enjoyable crunch.
- Versatile: Have them for lunch or serve them at dinner – they are always a welcome treat, and kids love them!
Chicken Lettuce Wraps Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion
- 3 cloves garlic
- ½ tablespoon freshly grated ginger
- 1 pound ground chicken
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hot sauce, optional
- 1 teaspoon toasted sesame oil
- ½ cup canned water chestnuts
- 2 scallions
- salt and fresh ground black pepper, to taste
- 1 head Bibb Lettuce, separated into individual leaves
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
- Hot Pan: Ensure both the pan and oil are hot before adding the chicken to avoid it “steaming” and altering the texture.
- Brown the Chicken: Cook the chicken until it’s lightly browned to avoid undercooking.
- Salad Spinner: Use it to dry the washed lettuce for a crunchier wrap.
- Lettuce: The best lettuce for wraps is sturdy and crunchy lettuce so that you can fold it properly without the wraps falling apart. I like to use Bibb lettuce.
- Meat Variations: Ground pork or beef are delicious substitutes for chicken.
- Add Bacon: Dice and cook with chicken for a smokey flavor infusion.
- Jicama Substitute: If unavailable, replace water chestnuts with diced jicama.
- Fried Rice Noodles: Fry dried rice noodles in hot oil for 10 seconds and add them to the lettuce wraps.
- Peanuts: Mix in peanuts or cashews for extra taste and texture.
Serving Suggestions
Asian lettuce wraps are good (and hearty) enough to be the main dish at any dinner party. However, if you’re keen on serving them with other things, try my Asian Chicken Noodle Soup and Stir Fry Zucchini Noodles (Zoodles!). For something light and crunchy, try my Sesame Cucumber Salad and Sesame Snap Peas. If you run out of lettuce. Add steamed rice to bowls and top them with the ground chicken mixture for some lettuce wrap rice bowls!
Storage
- Make the filling for lettuce wraps up to 5 days in advance, store it in an airtight container, and keep it refrigerated. Use as needed.
- To reheat it, sprinkle the wraps with a couple of teaspoons of water and then microwave until heated through.
More Asian-Inspired Chicken Recipes
Chicken Lettuce Wraps
Prepared with flavorful sauce and fresh ingredients, these delicious Chicken Lettuce Wraps are perfect for satisfying your takeout cravings.
Servings : 4 people
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 fresh ground black pepper, to taste
- 1 head Bibb Lettuce, separated into individual leaves
Instructions
- 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.
- Add ground chicken and continue to cook for 6 to 8 minutes or until opaque and no longer pink. Break up the meat with a wooden spoon while cooking.
- Meanwhile, in a mixing bowl whisk together the hoisin sauce, soy sauce, rice vinegar, hot sauce, and toasted sesame oil.
- 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.
- Stir in the chestnuts and green onions. Season with salt and pepper; taste and adjust.
- Spoon the chicken mixture into the center of each lettuce leaf, garnish with green onions, and serve.
Equipment
Notes
- Chicken Lettuce Wraps: These lettuce wraps are prepared with ground chicken, but you can also use ground pork, ground beef, ground sausage, and so on.
- Lettuce: The best wraps to use are sturdy head lettuces with thicker ribs on their leaves, which should be deep enough to hold the filling. Bibb lettuce is a good choice.
- Water Chestnuts: If you can’t find water chestnuts, you can use thinly sliced jicama.
- Hot Pan: Ensure the wok or pan is hot to avoid steamed chicken.
- Thicker Sauce: For those who like a thicker sauce, add 1/2 tablespoon of brown sugar to the sauce.
Nutrition
Calories: 302 kcal | Carbohydrates: 14 g | Protein: 22 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.1 g | Cholesterol: 98 mg | Sodium: 786 mg | Potassium: 761 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 75 IU | Vitamin C: 6 mg | Calcium: 29 mg | Iron: 2 mg
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.
Did you make this recipe?Leave a Rating!
So yummy! Doubled the recipe since I have all boys in my house. Loved it!
I’m very glad everyone enjoyed it! Thank YOU! 🙂