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These Asian Chicken Lettuce Wraps are ready in 30 minutes with simple ingredients and one pan to clean. Crispy lettuce cups filled with seasoned ground chicken and fresh veggies make this a light yet satisfying appetizer or main dish.
The Easiest, Better-Than-Takeout Lettuce Wraps
What's better than a meal you can make in just one pan in 30 minutes, that's healthy and high protein, too? I'm obsessed with this Chicken Lettuce Wraps recipe and my family never gets tired of it! I like to double the filling for lunch meal prep, but they work great for dinner or an appetizer.
My favorite lettuce for lettuce wraps is Boston bib lettuce or romaine hearts. You could also use cabbage leaves, jicima wraps, or any type of green leafy lettuce.
Try more Better than takeout recipes like Kung Pao Chicken, Yogurtlu Kebabs, Black Pepper Chicken, Fried Rice, or Smothered Burritos.
How to make Lettuce Wraps:
Make Sauce: Whisk together all sauce ingredients in a bowl then set aside.
Marinate and Cook Chicken: Mix soy sauce, rice vinegar, and sesame oil in a small bowl then pour over the chicken to marinate. Heat a little olive oil in a large skillet or wok then dump in the chicken and stir fry for 2-3 minutes.
Add Veggies: Push the chicken to the side of the pan then toss in bell pepper, ginger, green onions, and water chestnuts. Stir fry for 1-2 minutes then pour the sauce in and simmer over medium heat, stirring as needed, until sauce has thickened.
Serve: Scoop spoonfuls of the chicken mixture into lettuce cups and top with sriracha hot sauce, if desired. Enjoy these Asian lettuce wraps immediately!
Lettuce Wraps
Equipment
Ingredients
- 1 red bell pepper, , finely chopped
- 2 green onions, , chopped
- 2 teaspoons fresh ginger, , minced
- 1 cup water chestnuts, , chopped
- 1 head Boston Bib lettuce, , or romaine lettuce leaves
- 1 Tablespoon olive oil
- Sriracha hot sauce, , for topping
For the marinade:
- 1 pound ground chicken, , or turkey
- 1 Tablespoon low-sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
For the Sauce:
- 5 Tablespoons low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons sesame oil
- 2 Tablespoons hoisin sauce
- 1 teaspoon cornstarch
Instructions
- Marinate Chicken: Place marinade ingredients in a bowl and mix well. Add ground chicken and stir to combine. Set aside.1 Tablespoon low-sodium soy sauce, 1 Tablespoon rice vinegar, 1 teaspoon sesame oil, 1 pound ground chicken
- Sauce: Combine all of the sauce ingredients and mix until smooth.5 Tablespoons low-sodium soy sauce, 2 Tablespoons rice vinegar, 2 teaspoons granulated sugar, 2 teaspoons sesame oil, 2 Tablespoons hoisin sauce, 1 teaspoon cornstarch
- Cook chicken: Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry 2-3 minutes.1 Tablespoon olive oil
- Add veggies: Push the chicken to the side of the pan and add the bell pepper, ginger, green onions, and water chestnuts. Stir fry 1-2 minutes.1 red bell pepper, 2 green onions, 2 teaspoons fresh ginger, 1 cup water chestnuts
- Add sauce and cook over medium heat, stirring as needed, until thickened.
- Serve in lettuce cups, topped with sriracha hot sauce, if desired.1 head Boston Bib lettuce, Sriracha hot sauce
Notes
- Protein – The chicken can be substituted for ground turkey or air fryer tofu, if preferred.
- Vegetables – Feel free to throw in some more of your favorite veggies.
- Healthy Chicken Salad Lettuce Wraps
- Thai Chicken Lettuce Wraps
- Avocado Chicken Salad Lettuce Wraps
- Cashew Chicken Lettuce Wraps
- Spicy Chicken Lettuce Wraps
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe in October 2013. Updated August 2018, January 2022 and March 2026.
We absolutely love these! I do leave out the water chestnuts. My husband usually eats a few in the lettuce cups but then switches to just eating the mixture over rice. We also enjoy adding chopped peanuts on top.
These were delicious! I made no changes or substitutions, however next time I think I will double the batch, add a little garlic, and drain the chicken mixture before adding the veggies. Ours ended up a little too wet and saucy, and as a result was a very messy experience. I think draining off the extra liquid will do the trick though! The flavors were great.
Amazing. Me and my boyfriwnd devoured these
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Your website is my go to for delicious recipes. This one was so salty it was inedible. The sauce calls for 5 tablespoons low sodium soy sauce (which is all we use) plus an additional tablespoon in the marinade. We will try it again, but skip the marinade and reduce the soy sauce to 2 tablespoons which seems more than enough. First disappointing recipe out of probably 50+ that we have made.
Thank you so much for your kind words and feedback—we really appreciate it! I’m so sorry this one didn’t meet your expectations. Soy sauce can vary in saltiness, even when labeled as low-sodium, so adjusting the amount to your taste is a great idea. Reducing the soy sauce and skipping the marinade should make it just right for you. I hope your next try is as delicious as the other recipes you’ve loved! 😊
-Stacy
Incredibly salty
So easy to make and didn’t take a lot of time. My family enjoyed it. ***** LOVE the whole set up especially the shopping list. 8/26/2024
Amazing
I cooled this and served it with lots of lettuce from my garden–no big leaves. Spouse had his in bun like an Asian-inspired sloppy joe.
These were great, very flavorful ! I didn’t have some of the ingredients so I needed to substitute, but loved it!
* apple cider vinegar instead of rice vinegar
* oyster sauce instead of hoisin sauce