I’m so excited to share my Chicken Lettuce Wraps recipe with you! These are quick, fresh, and full of savory-sweet Asian flavor — ground chicken cooked with crunchy veggies and a silky peanut-hoisin sauce, spooned into cool lettuce leaves for a fun, hand-held meal. They’re fast, family-friendly, and perfect for weeknights or a light party bite.
Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: about 6–8 wraps (depending on lettuce size)
Course: Main / Light Lunch
Cuisine: Asian-inspired
I’ve made these Chicken Lettuce Wraps whenever I want a meal that’s bright, tasty, and comes together fast. The star is a simple sauce — peanut butter meets hoisin, soy, and a little honey — that coats browned ground chicken and tiny bits of veg so every bite is saucy but not soggy. Wrapping that mixture in a crisp lettuce leaf gives you texture and makes the dish feel fresh.
This recipe is forgiving: use ground turkey, finely diced chicken, or even a vegetarian protein in place of ground chicken. I’ll walk you through each step in plain language so your readers can make them without fuss.
How to Make Chicken Lettuce Wraps
This is what happens, step by step:
• Make the sauce first so it’s ready.
• Brown the ground chicken with onion and garlic.
• Add finely diced veggies and cook until tender.
• Stir in the sauce and let it thicken just a bit.
• Spoon into washed lettuce leaves and top with peanuts and green onions.
It’s quick, hands-on, and everyone can build their own wrap.
Ingredients
• 1 lb ground chicken (or ground turkey)
• 1 tablespoon neutral oil (peanut oil, vegetable, or avocado)
• ½ medium onion, finely diced
• ½ tablespoon minced garlic (about 1–2 cloves)
• 1 cup red or green bell pepper, finely diced
• 8 ounces water chestnuts, drained & finely diced (optional but adds crunch)
For the sauce:
• 3 tablespoons soy sauce (use gluten-free if needed)
• 3 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon peanut butter
• 1 tablespoon honey
• 2 teaspoons sweet chili sauce (optional — adds sweetness + mild heat)
• ½ teaspoon garlic powder (or skip if you used fresh garlic)
• ¼ teaspoon powdered ginger
To serve:
• ¼ cup crushed peanuts
• ¼ cup sliced green onions
• Large lettuce leaves: butterhead, romaine, or green leaf — washed and dried
Directions
- Make the sauce: In a small bowl whisk together soy sauce, hoisin, sesame oil, rice vinegar, peanut butter, honey, sweet chili sauce, garlic powder, and powdered ginger until smooth. If your peanut butter is thick, warm the sauce briefly so everything mixes easily. Set aside.
- Cook the chicken: Heat a large skillet over medium-high heat and add the oil. When hot, add the ground chicken, diced onion, and minced garlic. Break the meat into small pieces with your spatula and cook until the chicken is no longer pink, about 5–7 minutes. Drain any excess liquid if there’s a lot.
- Add veggies: Stir in the diced bell pepper and water chestnuts. Cook 3–5 minutes more until the peppers soften a bit but still have some crunch.
- Add the sauce: Pour the prepared sauce into the pan and stir. Lower heat to medium-low and simmer a minute or two until the sauce coats the chicken and thickens slightly. Taste and adjust — add a little extra soy if you want saltier, or a splash more honey if you like sweeter.
- Assemble wraps: Spoon a couple tablespoons of the filling into each lettuce leaf. Top with crushed peanuts and sliced green onions. Fold and eat like a taco.
Process Details
• Why make the sauce first: Having the sauce ready means you can control how much you add and you won’t overcook flavors while the chicken finishes.
• Texture balance: Finely diced veggies and water chestnuts add contrasting crunch to the soft meat — that’s what makes the wrap interesting to eat.
• Lettuce choice: Butterhead and romaine work best because their leaves are large and flexible, making wrapping easy.
• Sauce thickness: The sauce should cling to the filling but not puddle in the leaf. If it seems thin, simmer a minute longer; if too thick, stir in a teaspoon or two of water.
• Make it kid-friendly: Reduce or skip the sweet chili and adjust the honey so it’s milder.
Tips for Success
• Chop small: Finely dice peppers and water chestnuts so each bite has a little of everything.
• Dry lettuce well: Wet leaves make wraps soggy — spin or pat them dry before serving.
• Taste as you go: Brands of hoisin and soy vary — start with the amounts shown and add small adjustments to suit your taste.
• Keep fillings warm: Serve the filling in a warm bowl and the lettuce separate so guests can build their wraps without cooling the meat.
• Make-ahead: The filling stores well for up to 5 days in the fridge. Keep the lettuce separate and assemble right before eating.
Serving Ideas
• Serve these as a light dinner with steamed rice or a simple noodle side if you want something more filling.
• Offer extra toppings: shredded carrots, thin cucumber strips, or a drizzle of sriracha for heat.
• For a party, set up a “wrap bar” with multiple toppings — peanuts, chopped cilantro, sliced chilies, and lime wedges.
• Pair with miso soup or an Asian cucumber salad for a fuller menu.
Storage & Freezing
• Refrigerator: Cool the filling and store in an airtight container for up to 5 days. Store lettuce leaves separately wrapped in paper towels inside a container or bag to stay crisp.
• Freezing: You can freeze the cooked filling (without lettuce) for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove; add a splash of water if the sauce tightens up.
Nutrition Info (Approximate per wrap — varies by portions and exact ingredients)
• Calories: ~209
• Protein: ~19 g
• Carbohydrates: ~14 g
• Fat: ~9 g
• Sodium: variable (depends on soy/hoisin brands)
(These are estimates based on the ingredient list and typical portion sizes.)
I love these Chicken Lettuce Wraps because they’re fast, fresh, and flexible — you can make them healthy, kid-friendly, or bold and spicy. They’re a great weeknight dinner and a fun way to get everyone building their own plate. I hope you enjoy making (and eating) these as much as I do — once you try them, they might just become a regular in your meal rotation.
