If you’re looking for a quick and delicious meal, these chicken lettuce wraps need to be on your weekly dinner rotation!
Ready in just 30 minutes or less, they combine savory and sweet Asian-inspired umami flavors with a light, refreshing crunch.
Since it stores and reheats really well, this recipe is a great choice for the week’s meal prep rotation as well. It’s so good you’ll want to make an extra batch!
Chicken lettuce wraps are such a fun dish to eat, and plus, the flavors in this recipe are amazing! Just like my Korean Lettuce Wraps!
The filling is made with tender ground chicken cooked with aromatic garlic, ginger, and vegetables. I always like a little bit of crunch in my chicken lettuce wraps, so I add small-diced carrots. My dad likes to use water chestnuts, which is a popular add-in when making this dish.
As for the sauce, it’s made with hoisin sauce, soy sauce, and sesame oil. It’s got the perfect balance, so it’s not overpowering or too salty. Using crisp lettuce makes this recipe light and refreshing. I love serving it with steamed jasmine rice or my favorite coconut jasmine rice.
And the best part is the minimal cleanup. Only one pan is required, and ready in under 30 minutes.
Looking for more light Asian-inspired dinner recipes? Try my Thai Chicken Salad and Crunchy Asian Chicken Salad.
Why we love making these chicken lettuce wraps:
- Quick and easy: It takes just 30 minutes or less from start to finish, making it ideal for busy weeknights.
- Balanced flavors: The sauce is not overpowering. It’s got the perfect balance of sweet and savory umami flavors.
- Customizable: Feel free to swap the protein or add a few extra veggies in!
- Great for meal prep: This is the kind of dish that stores and reheats very well, making it a great meal prep option.
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Ingredient Notes
Making these Asian chicken lettuce wraps involves minimal prep and the ingredients. Below are the ingredients I used, including substitutions and a few helpful notes. The full ingredient list with quantities is included in the recipe card down below.
- Ground chicken: A lean protein that cooks quickly and absorbs the flavors of the sauce beautifully. Ground turkey works as a substitute if preferred.
- Vegetable oil: A neutral oil that works well for sautéing the chicken and vegetables. It doesn’t overpower the other flavors.
- Diced carrots: Cut into ¼-inch cubes so they cook fast. Carrots add a slight sweetness and a bit of crunch. Another commonly used ingredient that adds crunch is diced water chestnuts (canned).
- Shiitake mushrooms: They add a nice texture, body, and light earthy flavors to the filling.
- Ginger, garlic, and scallions: These are the main aromatics in Asian cooking, and we use a generous amount here for best flavors. The white parts of the scallions will be used for cooking, and the green parts for garnish.
- Lettuce: I think Boston lettuce or bibb lettuce are great options, but anything will do! Another common one is iceberg lettuce. Romaine can also be used for a crunchier bite.
- Hoisin sauce: For the sauce. It’s a sweet and savory sauce that gives the filling its signature flavor. It’s thick and sticky, making it ideal for coating the chicken.
- Light soy sauce: Adds umami and saltiness.
- Rice vinegar: Provides a slight tanginess that cuts through the richness of the sauce.
- Sesame oil: This oil brings a nutty depth to the dish. A little goes a long way, so don’t add to much.
Step-by-Step Tutorial
In just 30 minutes or less, you can make the best chicken lettuce wraps at home! So much better than eating out, honestly. Plus, this is a great meal prep recipe for those busy weeks.
Step 1 | Make the sauce
In a small bowl, combine the hoisin sauce, soy sauce, sesame oil, and rice wine vinegar. Whisk together until smooth and set it aside.
Step 2 | Cook the chicken
Heat a few drizzles of vegetable oil in a large pan over medium-high heat. Add the ground chicken, breaking it up into small pieces as it cooks. When the chicken is no longer pink, push it to the side of the pan.
Step 3 | Cook veggies and aromatics
Then, add the diced carrots and sauté for another 3 to 5 minutes until the carrots are slightly softened. You want them to still be a bit crunchy. Then, add the diced shiitake mushrooms. Sauté for another 3 minutes until tender, stirring occasionally.
Add the minced ginger, minced garlic, and scallions (white parts only) to the pan for just 1-2 minutes until fragrant.
Step 4 | Add the sauce
Then, stir in the prepared sauce, along with a splash of water (3-4 tablespoons) to achieve the right consistency and balance out the saltiness of the sauce. Let it simmer for just 2 minutes to allow the flavors to come together.
Step 5 | Serve over lettuce wraps
Garnish with sliced scallions (the green parts). Spoon the chicken filling onto individual lettuce wraps, and enjoy! These Asian chicken lettuce wraps are so easy to make and delicious.
Make Ahead and Storing
If you are meal prepping for the week, this recipe is just perfect! It stores and reheats really well.
Make the filling as directed, with the sauce and everything. Let it cool down completely and then pack in containers and refrigerate for up to 3 or 4 days. Wash and thoroughly pat dry the lettuce wraps, and store in bags or a container.
When ready to serve, reheat the filling in the microwave over or in a skillet, and serve on lettuce wraps.
Pairing and Serving Ideas
My favorite way to serve these chicken lettuce wraps is with steamed jasmine rice or coconut jasmine rice. You can serve it on the side or on the wraps. A light and refreshing cucumber salad would also pair really well.
For a heartier option, serve with this ramen stir fry or golden fried rice.
Looking for more Asian takeout style recipes? Try these:
Recipe FAQs
Yes, ground turkey, pork, or tofu would work well as a substitute. You can also mince chicken at home, or use a food processor to grind it up a bit.
Boston or bibb lettuce are my favorite because it’s soft and flexible with a slight crunch, making it easy to wrap around the filling. Romaine or iceberg lettuce also work if you prefer a crunchier texture.
The chicken filling can be stored in an airtight container in the refrigerator for up to 3 or 4 days. Reheat it in a pan or microwave before serving.
It isn’t. If you like a bit of heat, feel free to add some sriracha to taste.
This recipe was originally published in 2020 and updated in August 2024 to include new photos and information.
Tips for Success
- Add a splash of water (maybe 3 to 4 tablespoons) after you add the sauce. It will create the perfect consistency and balance out the saltiness of the soy sauce.
- Choice of lettuce: Boston or bibb lettuce are great choices, but anything will do! Another common one is iceberg lettuce. Romaine (smaller leaves) can also be used for a crunchier bite.
- Prep ahead: Dice the vegetables and whisk the sauce together before you start cooking. This will make the cooking process smoother and quicker.
- Don’t overfill the lettuce wraps. Overfilling can make them difficult to wrap and eat.
- Serve immediately. The lettuce will stay crisp if you serve the wraps as soon as the filling is done. If you’re prepping in advance, keep the filling separate until ready to eat.
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Chicken Lettuce Wraps
Ingredients
- 1 pound ground chicken
- Vegetable oil for pan
- ½ cup small-diced carrots - about ¼ inch cubes
- 1 cup shitake mushrooms, diced
- ½ teaspoon minced ginger - plus more to taste
- 3 cloves minced garlic - minced
- 2 scallions, sliced - white and green parts separated
- 3 to 4 tablespoons water
- 8 leaves bibb lettuce - see notes
For the sauce:
- ⅓ cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Instructions
- Make the sauce: In a bowl, whisk all the sauce ingredients until evenly combined. Set aside.
- Heat a few drizzles of oil in a large skillet. Add the ground chicken and cook until browned and cooked through about 5 minutes, breaking it apart with a wooden spoon. Drain excess moisture from the pan if needed. Tip: I use paper towel to soak the extra moisture.
- Push the cooked chicken to the side of the skillet, then add more oil and cook the diced carrots for 3 minutes until crisp tender. Then, add the diced mushrooms and cook for another 2 minutes.
- Next, stir in the minced ginger, garlic, and sliced scallions (white parts only), and sauté for another 1 to 2 minutes until fragrant.
- Add the prepared sauce and stir to coat. Then, stir in some water to taste to adjust the consistency of the sauce and balance out the flavors. Simmer for another 1-2 minutes, stirring occasionally to allow the flavors to come together.
- Garnish with sliced green onions (green parts only). Serve on lettuce wraps. Enjoy!
Notes
- Lettuce: Boston or bibb lettuce are great choices. Another common one is iceberg lettuce. Romaine (smaller leaves) can also be used for a crunchier bite.
- Meal prep: Prepare the filling ahead of time and store it in the fridge. Pack the lettuce separately. When ready to serve, simply reheat the filling and then assemble with fresh lettuce.
- Prep ahead: Dice the vegetables and aromatics, and prepare the sauce in advance. Refrigerate in airtight containers for up to 2 days. Then, cook as directed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat or in the microwave before serving.
- Chicken: Ground turkey or pork. As an alternative, use small-diced chicken thighs.
- Add extra veggies like bamboo shoots, bell peppers, or zucchini.
- To add some heat, use a drizzle of sriracha.
Mike says
This was excellent! So easy and so flavorful.
I simmer it on very low heat for about an hour to let the flavors absorb, making sure it has enough water for the evaporation. After that I just let it cool a bit and it’s ready to go. Me, my wife, and all our friends loved it.
I found your website while searching for dutch oven pot roast recipes, and the one you have here is also great. I’ll be trying out the ground turkey stuffed peppers on Thursday. I’m sure they’ll be great.
Thanks so much for sharing all of these great recipes.
Tania says
Thank you so much for your kind words, Mike! I’m so happy everyone enjoyed the recipe.
Sheena says
This was the easiest recipe packed full of flavor. I added walnuts because I didn’t have cashews on hand but love the idea to add crunch to this. Best recipe hands down!
Tania says
Thanks so much, Sheena!
Amy C says
I have recently found your recipes and they are so good! For this recipe I had to use what was in my pantry. I used ground pork from my freezer stash and had to use iceberg lettuce. I also added some chili garlic paste to the sauce to give it a little heat. I used white button mushrooms and topped it off with cilantro and chopped green onions! It was so good!
Tania says
Thank you so much, Amy!