Healthy Asian-style Lettuce Wraps made ground chicken (or turkey), fresh chopped vegetables and a delicious stir-fry sauce, served in a cold and crisp lettuce leaf. We enjoy lettuce wraps as an appetizer or main dish!
Lettuce wraps served on romaine lettuce hearts on a white plate.
Lettuce Wraps

These delicious chicken (or turkey) lettuce wraps always leave me completely satisfied. The flavor is AMAZING, and I love the fresh crunch from the lettuce and veggies. It’s the type of meal I could never get sick of.

I love making lettuce wraps at home because I usually have the ingredients on hand and they always taste healthy and delicious! Plus, I could serve a room full of people lettuce wraps at home for way less than an appetizer at a restaurant like P.F. Chang’s.

How to make lettuce wraps:

To make these Asian chicken lettuce wraps, first marinate the chicken in soy sauce, sesame oil and rice vinegar. While I have those ingredients out, I go ahead and make the sauce for the lettuce wraps too, since you’ll use those, along with sugar, hoisin sauce and cornstarch.

The ingredients to make lettuce wraps, in a saucepan, including ground chicken, green onion, bell pepper, ginger and a sauce, next to another photo of the skillet with the filling for lettuce wraps cooked and mixed together.

Saute the chicken and then add the water chestnuts, bell pepper, green onion, and ginger.  Add the stir-fry sauce and cook until the sauce begins to thicken.  Serve warm in a lettuce leaf, topped with sriracha hot sauce.

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. The great thing about lettuce wraps is that they are easily modifiable when it comes to the filling and the wrapping.  Cabbage leaves would also be a yummy substitute.

Sauce for lettuce wraps:

These lettuce wraps have a simple sauce that really is the key element that makes them so good. The ingredients for the sauce are soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil and cornstarch, for thickening.

Overhead photo of a plate with romaine lettuce leaves filled with ground chicken and veggies filling for lettuce wraps.

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Prep 15 mins
Cook 15 mins
Total 30 mins
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  • 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


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.


Recipe adapted from William Sonoma.


Calories: 307kcalCarbohydrates: 18gProtein: 22gFat: 16gSaturated Fat: 3gCholesterol: 97mgSodium: 1006mgPotassium: 880mgFiber: 3gSugar: 7gVitamin A: 2340IUVitamin C: 41.3mgCalcium: 31mgIron: 2.7mg

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*I originally shared this recipe in October 2013. Updated August 2018.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    These lettuce wraps are amazing! They are my new favorite meal. The first time we used cabbage for the wraps, the next few times different kinds of lettuce. We quickly learned it didn’t make much difference; it was so delicious every time. To my surprise the cabbage was probably my favorite. I’ve also eaten just the filling from a bowl. My husband and son like it in flour tortillas. Thank you for so many great recipes!

  2. 5 stars
    These were AMAZING! Incredibly delicious. I used romaine lettuce because they were out of Bib lettuce at the store. I would recommend getting Bib lettuce for this, the romaine didn’t get the job done. Next time I make this I will double the recipe. It was demolished with 2 kids and 3 adults. We all wanted more!

  3. 5 stars
    I made this for an appetizer using Romaine hearts and it disappeared quickly. My son and 11 year old grandson went nuts for it and asked for the recipe. This website has made planning meals and cooking fun again.

  4. This was great. I added garlic in with the ginger and veggies, doubled the hoisin in the sauce, and fresh ground pepper at the end. Will definitely make again.

  5. 5 stars
    These are AMAZING! My son and husband couldn’t get enough. Later that evening the small drop of left overs was consumed in a tortilla, which was also fantastic. We will make again for sure!

  6. 2 stars
    I tried this recipe. Somehow it didn’t taste the way it tastes at PF Chang’s. Although I am a huge fan of your page, loved the other two recipes ( meat ball casseroles & Pad Thai noodles ).

  7. I was wondering if you have a subscription for weekly meal plans for vegan/vegetarian or pescatarian would even do?

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