Chicken Lettuce Wraps

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Chicken Lettuce Wraps – Healthy Asian lettuce wraps there are better than PF Changs!  So good, so easy, and they make a great weeknight meal!

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own

I have loved lettuce wraps for years.  I first learn about PF Changs lettuce wraps and how good they were shortly after I got married.  Unfortunately we didn’t have one even close to us, so it was a long time before I got to try them.  So I made them at home for a long time!  

Then I think Chili’s had them on the menu for a short time, and they were so good!  I remember going out to girls night and splitting the lettuce wraps, chips and salsa and enjoying margaritas.  So you could say Asian lettuce wraps and I have a history. 

A plate of food, with Lettuce and Chicken filling

 

My husband on the other hand is not a big fan.  If I make them at home, I almost always make him some rice on the side, so he can eat it like a stir fry.  Nothing wrong with that, I just like the crunch the lettuce gives it.  Plus I can eat way more, because I am eating it with lettuce, right?  

What You’ll Need

  • Oil – any kind of oil works (olive, canola, vegetable, avocado etc.)
  • Ground Chicken
  • Onion
  • Garlic
  • Ginger
  • Water Chestnuts
  • Mushrooms – any type works, you will chop them up very small
  • Lettuce
  • Chopped Peanuts
  • Green Onions
  • Soy Sauce – you can use low sodium
  • Hoisin Sauce
  • Rice Vinegar
  • Sesame Oil
  • Sugar – I used Imperial Granulated Sugar
  • Chili Garlic Sauce – use more or less to control the heat level

I used ground chicken to make them a little less in calories and fat, but you can use any meat you like. Ground beef, ground turkey, and ground pork all work great!

A plate of food with chicken lettuce wraps

How to Make Lettuce Wraps

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1.  Cut your mushrooms and water chestnuts all the same size, so when you brown your chicken you don’t have big chunks of anything, they are all about the same. 
  2. Heat a large skillet over medium high heat and add the ground chicken and start to break it apart. Add onions, water chestnuts, and mushrooms; mix well. Cook for 6-8 minutes until chicken is cooked through and the veggies are soft. 
  3. Mix in the ginger and garlic and cook for 1-2 minutes, until you can start to smell it.
  4. While everything is cooking mix together all of the ingredients for the sauce, and whisk until it is smooth.
  5. Pour over the meat and cook for 3-4 minutes for it to thicken and coat the meat.
  6. Fill your lettuce cups and top with chopped peanuts and green onions
A dish is filled with food, with Lettuce and Wrap

Which Lettuce is Best for Wraps

I like to use Bibb Lettuce or Romaine Lettuce.  You could even use Iceberg if you wanted.  You wants something that will hold up to the filling that is still super crunchy. I think these 3 lettuces do the best job for that. 

These chicken lettuce wraps are super easy to make and they are ready in about 20 minutes.  While the meat and veggies are cooking you mix together the ingredients for the sauce.  Then you just have to pile it on the lettuce and you are done.  It is great for busy weeknights, to make ahead for lunches or even when you are entertaining as an appetizer.  

A plate of food with lettuce cups filled with chicken

More Easy Dinner Recipes

A plate of food, with chicken lettuce wraps
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Chicken Lettuce Wraps

By Erin
Chicken Lettuce Wraps – Healthy Asian lettuce wraps there are better than PF Changs!  So good, so easy, and they make a great weeknight meal!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 tablespoons peanut or vegetable oil
  • 1 pound ground chicken
  • 1/2 onion, finely chopped
  • 1 8 oz can sliced water chestnuts, drained and finely chopped
  • 1 8oz package baby bell mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Romaine or Bibb lettuce
  • Chopped peanuts, for garnish
  • Sliced green onions, for garnish

Sauce

  • 2 tablespoons soy sauce
  • 4 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar

Instructions 

  • In a large skillet heat oil over high heat. Add ground chicken and start to break it apart. Add onions, water chestnuts, and mushrooms; mix well. Cook for 6-8 minutes until chicken is cooked through and the veggies are soft. 
  • Add garlic and ginger and cook for 2 minutes.
  • Meanwhile mix together all of the ingredients for the sauce. Pour sauce over chicken mixture stirring until well combined. Reduce heat to medium and let it cook for 3-4 minutes until everything is well coated and starting to thicken.
  • Scoop a few tablespoons of chicken mixture over lettuce cups. Garnish with chopped peanuts and green onions to serve.

Notes

I used Imperial Sugar to make this recipe

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 18g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 126mg | Sodium: 849mg | Fiber: 3g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4
Calories: 381
Like this recipe? Leave a comment below!

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I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe.  All thoughts and opinions are 100% my own.

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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