Chicken lettuce wraps are a yummy at home version of the popular Asian appetizer. Full of bold flavor, this light dish will satisfy your takeout cravings.
One of my favorite things to order when I’m out to dinner in an Asian restaurant is definitely chicken lettuce wraps.
They are light, satisfying and delightfully fresh and crunchy tasting.
The perfect starter if I share them, or even a delicious dinner if I don’t. Let’s be honest- they’re so good sometimes I just don’t wanna share.
T[his version, you can make right at home for a fraction of the time and money it would take to go out to eat.
Ingredients
To make the lettuce wraps themselves you will need:
- Ground chicken– No need to get ground chicken breast unless you prefer. You can use regular ground chicken which is a mix of white and dark generally.
- Oil– Vegetable or peanut oil.
- Veggies– Diced bell peppers, diced mushrooms, drained and diced water chestnuts
- Aromatics– Minced garlic cloves and grated fresh ginger
- Lettuce– Go for butter lettuce or romaine lettuce. They are sturdy enough to hold up to making wraps.
- Sauce ingredients– Soy sauce, sesame oil, rice vinegar, tahini, lime juice, salt and pepper, and garnishes.
How to Make
To make these yummy lettuce wraps, start by mixing together the sauce ingredients in a small bowl and set aside.
Then, saute the bell peppers and mushrooms over medium-high heat in a large nonstick pan sprayed with oil until softened slightly about 2-3 minutes.
Set the peppers and mushrooms aside.
Add more oil to the same pan and cook ground chicken until browned, halfway through add onions, garlic, and ginger.
Return mushrooms and peppers to the skillet, stir in the sauce and simmer for a minute or 2.
Prepare the lettuce and add the filling (about 2 heaping tablespoons per each).
Add garnishes and serve immediately.
Enjoy!
Storing Leftovers
If you think you will have leftover filling, I recommend storing it separate from the lettuce to keep the lettuce nice and crisp.
Put the filling in an airtight container in the fridge for up to 3 days.
Reheat in the microwave and serve with fresh lettuce.
What kind of lettuce should I use for chicken lettuce wraps?
You want a sturdy lettuce like Boston lettuce or romaine lettuce.
Avoid iceberg lettuce because the leaves are easier to break.
Tips and Tricks
- Hoisin sauce is a popular choice in Asian-style wraps, however, it has a very strong flavor. If you want to add it, start with 1-2 teaspoons and give the sauce a taste before adding more.
- You can substitute Tahini with Hoisin instead.
- The sauce is enough to coat 1 lb ground chicken nicely but feel free to increase all the ingredients 1.5 times if you like more sauce.
- If you use more sauce, you may need to use 2 lettuce slices for each wrap, in this case, to hold up the filling.
- Hot sauce such as Sriracha is another great addition to the sauce or for drizzling on top of the assembled wraps. The filling itself is not spicy.
Other Easy Asian Appetizers
Chicken lettuce wraps are a delicious light meal or appetizer we love. Make them at home instead of going out to dinner and enjoy!
Looking for other easy Asian appetizers? Try these:
- Asian Chicken Nachos
- Spicy Asian Wings (Air Fryer Recipe)
- Oriental Chicken Salad (Applebee’s Copycat)
If you’ve tried these CHICKEN LETTUCE WRAPS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Asian Chicken Lettuce Wraps
Ingredients
- pound ground chicken
- 1 tablespoon vegetable or peanut oil
- ½ cup bell peppers one or mixed color, diced
- ½ cup brown onion minced
- 2 large garlic cloves minced
- 8-10 mushrooms cremini or similar, diced
- 8 oz whole water chestnuts drained and diced
- 1 heaping teaspoon ginger grated
- 1 head Butter lettuce Romaine lettuce, or similar (but I don’t recommend Iceberg lettuce which breaks easily)
For The Sauce
- 5 tablespoons soy sauce
- 1 tablespoon sesame oil toasted
- 2 tablespoon rice vinegar
- 2 tablespoon tahini
- 1 1/2 teaspoon lime juice
- Salt and pepper to taste
- green onions sesame seeds, peanuts (optional), for garnish
Instructions
- In a small bowl mix the sauce ingredients. Set aside.
- Spray a medium or large non-stick skillet with cooking oil, saute bell peppers and mushrooms, (over medium-high heat) until softened slightly, set aside (about 2-3 minutes).
- In the same pan add more oil and cook ground chicken until browned, halfway through add onions, garlic, and ginger.
- Return mushrooms and peppers to the skillet, stir in the sauce and simmer for a minute or 2.
- Prepare the lettuce and add the filling (about 2 heaping tablespoons per each). Add garnishes and serve immediately.
Notes
- Hoisin sauce is a popular choice in Asian-style wraps, however, it has a very strong flavor. If you want to add it, start with 1-2 teaspoons and give the sauce a taste before adding more.
- You can substitute Tahini with Hoisin instead.
- The sauce is enough to coat 1 lb ground chicken nicely but feel free to increase all the ingredients 1.5 times if you like more sauce.
- If you use more sauce, you may need to use 2 lettuce slices for each wrap, in this case, to hold up the filling.
- Hot sauce such as Sriracha is another great addition to the sauce or for drizzling on top of the assembled wraps. The filling itself is not spicy.
Nutrition
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