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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Recipe
Lettuce Wraps
Equipment
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:
- 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
- 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.
Nutrition
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*I originally shared this recipe in October 2013. Updated August 2018 and January 2022.
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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