Lettuce Wraps

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.

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.

Consider trying these delicious lettuce wrap recipes:

• Thai Chicken Lettuce Wraps
• Avocado Chicken Salad Lettuce Wraps
• Cashew Chicken Lettuce Wraps
• Asian Turkey Lettuce Wraps
• Greek Yogurt Chicken Salad Lettuce Wraps
• Spicy Chicken Lettuce Wraps

 

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5 from 3 votes

Lettuce Wraps

Print RecipeSave to Meal Plan

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Healthy Asian-style Lettuce Wraps made chicken, fresh chopped vegetables and a delicious stir-fry sauce, served in a cold and crisp lettuce leaf. Enjoy them as an appetizer or main dish!

Course: Appetizer, Main Course, Side Dish

Cuisine: Chinese

Unit: cup, leaves, pound, Tablespoon, teaspoon, tsp

Servings: 4

Calories: 307 kcal

Author: Lauren Allen

Ingredients

• 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:

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

For the sauce:

1. Combine all of the sauce ingredients and mix until smooth. 
   

2. Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry 2-3 minutes. 

3. 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.

4. Add the sauce and cook over medium heat, stirring as needed, until thickened. 

5. Serve in lettuce cups, topped with sriracha hot sauce, if desired.

Recipe Notes

Recipe adapted from William Sonoma.

Nutrition Facts

Lettuce Wraps

Amount Per Serving

Calories 307 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 3g 15%

Cholesterol 97mg 32%

Sodium 1006mg 42%

Potassium 880mg 25%

Total Carbohydrates 18g 6%

Dietary Fiber 3g 12%

Sugars 7g

Protein 22g 44%

Vitamin A 46.8%

Vitamin C 50.1%

Calcium 3.1%

Iron 15.1%

* Percent Daily Values are based on a 2000 calorie diet.

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