Chicken Lettuce Wraps Recipe

There’s something about chicken lettuce wraps that just screams “fresh” and “fun,” right? Maybe it’s the combination of tender, flavorful chicken wrapped in crisp, cool lettuce that makes it the perfect handheld dish. Whether you’re looking for a light meal, an appetizer for a party, or just something different to throw into your weekly rotation, this recipe delivers. And the best part? It’s quick to whip up but tastes like it took way longer.

I first made these chicken lettuce wraps for a summer get-together with friends. It was one of those sweltering days where no one wanted to deal with heavy meals, and I thought these wraps would be a refreshing alternative to our usual BBQ spread. Little did I know, they’d become the star of the evening. Since then, they’ve become my go-to whenever I’m craving something light but still packed with flavor. Plus, they’re so fun to eat!

this RECIPE

🍽️ My story: discovering the magic of lettuce wraps

A few years back, I was introduced to lettuce wraps at a local restaurant, and honestly, I was skeptical. I mean, wrapping a meal in lettuce instead of bread or a tortilla? It sounded… underwhelming. But after my first bite of their chicken lettuce wraps—tender, savory chicken balanced by crisp lettuce—I was hooked. The textures and flavors were a perfect match, and I found myself craving them often. But instead of heading to the restaurant each time the craving hit, I decided to try making them at home. After a bit of experimenting (and some mess-ups along the way), I found a recipe that hit all the right notes: savory, a little sweet, and with just enough crunch.

Now, lettuce wraps are a regular feature in my kitchen, especially on busy weeknights when I want something fast but satisfying. And while I’ve tweaked the recipe countless times, this version is my tried-and-true favorite.

The history of lettuce wraps: a light but satisfying dish

Lettuce wraps, or “sang choi bao” as they’re known in Chinese cuisine, have been around for centuries. Traditionally, they’re made with minced meat (often chicken) stir-fried with vegetables, and served inside fresh lettuce leaves. The idea is to create a dish that’s both flavorful and light, with the lettuce acting as a refreshing contrast to the rich filling. Over time, lettuce wraps have evolved and adapted to fit various culinary traditions around the world. Today, they’re often seen in many Asian-inspired dishes, with endless variations to suit different tastes.

Let’s talk ingredients: what makes these wraps so good

The ingredients for these chicken lettuce wraps are simple, but each one plays an important role in the overall flavor and texture.

• Ground chicken: This is the heart of the dish, providing a lean yet flavorful base. You can easily substitute ground turkey if you prefer a different protein. Just be sure to cook it thoroughly, and don’t be afraid to season generously!
• Water chestnuts: These give the wraps that signature crunch. If you can’t find them, you could try using diced celery or jicama for a similar texture.
• Bell pepper: Adds a pop of color and sweetness. Red, yellow, or orange bell peppers work best, but green will do in a pinch!
• Garlic and ginger: These two ingredients are a flavor powerhouse. They add warmth and depth to the dish, making sure it’s not just another bland wrap. Fresh is always best, but you can use pre-minced garlic and ginger if you’re in a rush.
• Onion: Finely diced onion adds a mild sweetness and a bit of texture. You can use any kind of onion, but I find a small yellow onion works best.
• Hoisin sauce: This sweet and savory sauce is the key to giving the dish its signature flavor. If you’re out of hoisin, a mix of soy sauce and a little honey or brown sugar can work in a pinch.
• Soy sauce and sesame oil: These ingredients round out the sauce, adding saltiness and a rich, nutty flavor. You can use low-sodium soy sauce if you’re watching your salt intake.
• Cornstarch: Just a touch of cornstarch thickens the sauce and helps it cling to the chicken and veggies.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much to make these chicken lettuce wraps, which is one reason I love this recipe so much.

• Non-stick skillet: This is essential for cooking the chicken without it sticking or drying out. You could also use a well-seasoned cast iron skillet, but non-stick makes for easier cleanup.
• Sharp knife: You’ll need this for chopping up the veggies and mincing the garlic and ginger. A good, sharp knife makes all the difference when prepping ingredients.
• Whisk or fork: You’ll want to whisk the sauce ingredients together to ensure everything blends smoothly. A fork works in a pinch, but a whisk is ideal.
• Lettuce leaves: Not exactly a tool, but the type of lettuce you use matters! I like romaine because it’s sturdy enough to hold the filling without falling apart. You can also use butter lettuce or iceberg if you prefer a different texture.

Step-by-step: how to make these chicken lettuce wraps

Okay, let’s get to the fun part—actually making these wraps! Here’s a step-by-step breakdown so you can follow along without any stress.

1. Make the sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, and cornstarch. Set it aside. This step is super quick, but it makes a world of difference in flavor!
2. Cook the chicken: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add the ground chicken and break it up with a wooden spoon. Cook for 2-3 minutes until it’s no longer pink. Don’t worry if the chicken isn’t fully cooked through yet—it’ll finish cooking with the veggies.
3. Add the veggies: Push the chicken to one side of the skillet and add the diced water chestnuts, bell pepper, garlic, ginger, and onion to the empty side. Stir-fry everything for a few minutes until the veggies are softened but still have a bit of crunch. I’ve learned the hard way that overcooking the veggies leads to soggy wraps, so keep an eye on them!
4. Mix in the sauce: Pour the sauce over the chicken and veggies, stirring to coat everything evenly. Let it cook for another 1-2 minutes until the sauce thickens slightly and the filling is nice and glossy.
5. Assemble the wraps: Spoon the filling into each lettuce leaf, and you’re done! Serve immediately while the filling is hot and the lettuce is crisp.

Variations you’ll want to try

I’ve played around with this recipe quite a bit, and here are some of my favorite tweaks:

• Vegetarian: Swap the chicken for tofu or tempeh. Just make sure to press the tofu before cooking to remove excess water. I also recommend adding some extra soy sauce for flavor since tofu tends to absorb everything.
• Low-carb: If you’re looking to keep the carbs even lower, skip the water chestnuts and add extra veggies like zucchini or mushrooms.
• Gluten-free: Use tamari instead of soy sauce to make this dish gluten-free. Make sure the hoisin sauce you’re using is gluten-free as well—there are a few brands out there that work great.
• Spicy kick: If you love heat, try adding a dash of sriracha or red pepper flakes to the sauce. The sweet and spicy combination is delicious!

How to serve and present your lettuce wraps

Lettuce wraps are all about simplicity, but that doesn’t mean you can’t make them look impressive! Arrange the lettuce leaves on a large plate or platter and spoon the chicken filling into each one. I like to sprinkle some extra diced bell pepper or green onions on top for added color. A little sprinkle of sesame seeds can also add a nice finishing touch. These wraps are best served immediately, while the lettuce is crisp and the filling is hot.

drink pairings that complement perfectly

you want something that’s light and refreshing to go with these wraps. Here are a few of my favorite pairings:

• Iced green tea: The mild, earthy flavor of green tea complements the savory hoisin and soy sauce perfectly. Plus, it’s super refreshing!
• Lemon cucumber water: A simple but delicious option. The lemon and cucumber add a crisp, clean taste that pairs well with the fresh lettuce and veggies.
• Ginger lemonade: If you want something with a little more zing, ginger lemonade is a great choice. The sharpness of the ginger balances out the sweetness of the hoisin sauce, while the lemon keeps things light.

Storing and reheating leftovers

If you have any leftover chicken filling (I rarely do because it’s so good), you can store it in an airtight container in the fridge for up to three days. To reheat, just pop it in the microwave for 1-2 minutes, or heat it in a skillet over medium heat until warmed through. I wouldn’t recommend assembling the wraps ahead of time, as the lettuce can get soggy. Instead, store the filling separately and assemble fresh wraps when you’re ready to eat.

Adjusting the recipe for more (or fewer) servings

This recipe serves about 4 people, but it’s easy to adjust depending on how many people you’re feeding.

If you’re cooking for a larger group, just double the ingredients. When scaling up, I’ve found that you may need to cook the chicken in batches to avoid overcrowding the pan. For fewer servings, simply halve the ingredients. The cooking time will remain roughly the same.

Troubleshooting: what could go wrong?

If your lettuce leaves tear, don’t stress! You can always double up the leaves to create a sturdier wrap. Another common issue is overcooking the chicken, which can make it dry. Just keep an eye on it and remove it from the heat as soon as it’s no longer pink.

Ready to make these chicken lettuce wraps?

These chicken lettuce wraps are so easy, versatile, and satisfying, they’re sure to become a staple in your meal rotation. Don’t be afraid to adapt the recipe to suit your own tastes and dietary preferences—after all, cooking is all about making it your own!

FAQs

Q: Can I make these wraps ahead of time?
A: You can prep the filling ahead of time, but wait to assemble the wraps until you’re ready to serve.

Q: Can I use ground turkey instead of chicken?
A: Absolutely! Ground turkey works great as a substitute.

Q: What type of lettuce works best?
A: Romaine is sturdy and crisp, but butter lettuce or iceberg are also great options.

Q: How can I make this dish spicier?
A: Add a dash of sriracha or red pepper flakes to the sauce for a little heat.

Q: Can I freeze the filling?
A: Yes! You can freeze the cooked chicken filling for up to two months. Just thaw and reheat when ready to use.

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