Chicken Lettuce Wraps are light, fresh, and packed with flavor, and yes, just a little bit messy, which is half the fun. Whether you’re feeding picky kids, need something quick for a casual dinner party, or just want a light meal that doesn’t skimp on flavor, these wraps hit the spot every time. They’re endlessly customizable, come together in minutes, and have that fun, hands-on vibe that makes dinner feel special without extra work.
What I love most is how adaptable they are. They’re on the table in about 25 minutes, making them ideal for those busy nights. Plus, you can make the filling ahead of time for easy lunches or quick dinners. You can also switch up the veggies or add extras like shredded cabbage or crispy noodles for crunch.
Ingredients
- Canola oil – Or any other neutral flavored cooking oil.
- Green onions – Separate the white parts from the green.
- Ground chicken – Look for lean ground chicken, or try ground turkey or pork instead.
- Fresh garlic – Don’t even grab the jarlic. You need the fresh punch of real garlic in this recipe.
- Hoisin sauce – This is kind of like Chinese BBQ sauce, and it adds tons of flavor.
- Soy sauce – Any kind you have on hand will work, even low sodium.
- Rice wine vinegar – I use unsweetened rice wine vinegar.
- Ginger – Fresh ginger; powdered ginger has a totally different flavor profile.
- Water chestnuts – Grab a can from the Asian aisle of your grocery store, then just drain and chop them.
- Boston lettuce leaves or iceberg lettuce – You want lettuce that’s in a natural cup shape. Iceberg will do in a pinch.
- Cucumber – Fresh cucumbers, sliced. I love using mini cucs for this but English cucumbers will also work.
- Carrots – Grab them already cut into shoestrings to save time.
- Chili garlic sauce
How to Make Chicken Lettuce Cups
Start by chopping the green onions, keeping the white and green parts separate. Mince the garlic with a garlic press and grate the fresh ginger. Chop the water chestnuts, then slice the cucumbers and carrots. Set everything aside. Heat the canola oil in a large nonstick skillet over medium heat until shimmering, about 1 minute.
Add the white parts of the green onions to the skillet. Cook for 1 to 2 minutes, stirring occasionally with a wooden spatula, until softened and fragrant. Add the ground chicken and minced garlic to the skillet. Break up the meat with the spatula or a wooden spoon. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is no longer pink.
In a small mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and grated ginger until smooth.
Pour the sauce into the skillet. Stir to evenly coat the chicken and cook for about 2 minutes, letting the sauce thicken slightly and cling to the meat. Remove the skillet from the heat. Stir in the chopped water chestnuts and the green parts of the green onions.
Arrange the lettuce leaves on a large platter. If needed, rinse and dry them using a salad spinner or clean kitchen towels. Spoon the chicken mixture into the center of each lettuce leaf. Top each lettuce cup with sliced cucumbers, shredded carrots, and a drizzle of chili garlic sauce. Serve right away.
Chef Jenn’s Tips
- Use washed butter lettuce for soft, pliable leaves or iceberg if you prefer a crisp bite.
- Add cooked vermicelli noodles, shredded cabbage, or bean sprouts to stretch the filling.
- Swap the chicken for ground turkey or pork for a different twist.
recommended
Make It A Meal
Turn these chicken lettuce wraps into a full meal with a few simple sides. I love pairing them with a light cucumber salad, steamed edamame, or jasmine rice if you want something more filling. They’re also fantastic served with sparkling water and a squeeze of lime or a crisp, chilled white wine for a refreshing contrast.
Storage
Store any leftover filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Keep the lettuce and toppings stored separately to keep everything crisp and fresh. While the full filling doesn’t freeze well because of the water chestnuts, you can freeze the cooked chicken mixture before adding them. Just stir in the water chestnuts after thawing and reheating.
Chicken Lettuce Wraps
Ingredients
- 1 tablespoon avocado oil
- 4 green onions sliced
- 1 pound ground chicken
- 3 cloves fresh garlic minced
- ⅓ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ginger freshly grated
- 1 can water chestnuts drained and finely chopped
- 12 Boston lettuce or iceberg lettuce
- 2 mini cucumber thinly sliced
- 1 cup carrots matchstick -cut
- 1 tablespoon chili garlic sauce
Instructions
- Heat canola oil in a large nonstick skillet over medium heat.
- Add the sliced white parts of the green onions. Sauté for 1 to 2 minutes until softened.
- Add the ground chicken and minced garlic. Cook, breaking it up with a wooden spoon, until the chicken is cooked through, about 3 to 4 minutes.
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and grated ginger.
- Pour the sauce into the skillet. Stir to combine and let simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in the chopped water chestnuts and sliced green onion tops.
- Arrange the lettuce leaves on a serving platter. Spoon the chicken mixture into the center of each leaf.
- Top with sliced cucumber, shredded carrots, and a drizzle of sriracha or chili garlic sauce. Serve immediately.
Notes
Chef Jenn’s Tips
- Use washed butter lettuce for soft, pliable leaves or iceberg if you prefer a crisp bite.
- Add cooked vermicelli noodles, shredded cabbage, or bean sprouts to stretch the filling.
- Swap the chicken for ground turkey or pork for a different twist.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.