Lettuce Wraps

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This easy chicken Lettuce Wraps recipe is made with ground chicken (or turkey), fresh chopped vegetables and a delicious Asian stir-fry sauce, served in a cold and crisp lettuce leaf. We enjoy these as an appetizer or main dish!

Looking for more low carb recipes? Try Chicken Caprese, Taco Soup, or Apple Pecan Salad!

Why I love this recipe:

• 30 Minute Meal – For easy weeknight dinners, or even for a delicious lunch, I love how quick this recipe is! They taste every bit as good as PF Chang lettuce wraps!
• Easy – With only a few simple steps, this recipe is perfect for beginners or anyone looking for a quick meal. It's all cooked in one pan too!
• Healthy – With all the vegetables and protein, this is a meal that will leave you feeling full and satisfied.

How to make Lettuce Wraps:

Marinate chicken: Combine soy sauce, rice vinegar, and sesame oil and pour on the chicken to marinte.

Make Sauce: Combine sauce ingredients in a bowl and set aside.

Cook Chicken: Heat olive oil in a large skillet or wok. Stir fry chicken for 2-3 minutes.

Sauté Vegetables: Push the chicken to the side of the pan and add bell pepper, ginger, green onions, and water chestnuts. Stir fry for 1-2 minutes.

Add Sauce: Pour the sauce in and cook over medium heat, stirring as needed, until thickened.

Serve: Scoop into lettuce cups and top with sriracha hot sauce, if desired.

What is the best lettuce to use for lettuce wraps?

You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include Boston bib lettuce and romaine hearts. Cabbage leaves or jicima wraps would also work great.

Make Ahead and Freezing Instructions:

To Make Ahead: The chicken mixture will keep well in the fridge for 2-3 days, and is great reheated, for meal prep or an easy make-ahead dinner. Warm in the microwave or on the stove and serve in lettuce cups when ready to eat.

To Freeze: Allow mixture to cool, then place in a freezer bag or container and freeze for up to 2 months. Let thaw completely in the refrigerator before reheating in a wok or skillet. Serve Asian lettuce wraps in lettuce cups.

Recipe Variations:

• Protein – The chicken can be substituted for ground turkey or air fryer tofu, if preferred.
• Vegetables – Feel free to add other of your favorite diced veggies.

More Lettuce Wraps:

• Healthy Chicken Salad Lettuce Wraps
• Thai Chicken Lettuce Wraps
• Avocado Chicken Salad Lettuce Wraps
• Cashew Chicken Lettuce Wraps
• Spicy Chicken Lettuce Wraps

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Lettuce Wraps

Author: Lauren Allen

This easy chicken Lettuce Wraps recipe is made with ground chicken (or turkey), fresh chopped vegetables and a delicious Asian stir-fry sauce, served in a cold and crisp lettuce leaf. We enjoy these as an appetizer or main dish!

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

Equipment

• Meat Chopper

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 1 red bell pepper, , finely chopped
• ▢ 2 green onions, , chopped
• ▢ 2 teaspoons fresh ginger root, , 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 

For the Marinade:

• Place marinade ingredients in a bowl and mix well. Add chicken and stir to combine. Set aside. 
  

For the sauce:

• Combine all of the sauce ingredients and mix until smooth. 
  
• Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry 2-3 minutes. 
• 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.
• Add the sauce and cook over medium heat, stirring as needed, until thickened. 
• Serve in lettuce cups, topped with sriracha hot sauce, if desired.

Notes

Make Ahead Instructions: The chicken mixture can be prepped a day or two in advance. Reheat and serve in lettuce cups when ready to serve.

Freezing Instructions: The chicken and vegetable mixture can be frozen in a freezer safe bag or container after the sauce is added. Freeze for up to 2 months. Let thaw completely in the refrigerator before reheating in a wok or skillet. Serve in lettuce cups.

Variations:

• 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.

Recipe adapted from William Sonoma.

Nutrition

Calories: 322kcal, Carbohydrates: 22g, Protein: 24g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 1073mg, Potassium: 971mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2341IU, Vitamin C: 42mg, Calcium: 42mg, Iron: 3mg

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 and January 2022.