Chicken Lettuce Wraps

A hand holding lettuce cups filled with meat and vegetables.

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These chicken lettuce wraps are one of my go-to dinners—quick, satisfying, and packed with bold flavors. Fun to eat, easy to prep, and endlessly flexible for whatever you’ve got in the fridge.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Lunch

Cuisine: asian-inspired, Chinese-Inspired

Keyword: ground chicken wraps, healthy chicken wraps, lettuce wraps

Servings:

Calories: 385kcal

Author: Chef Jenn

Equipment

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