Asian Chicken Lettuce Wraps
These Asian chicken lettuce wraps are tucked with savory chicken, crisp veggies, and a tangy, umami sauce. They make for a light dinner, a satisfying appetizer, or a fun family meal. Similar to P.F. Chang’s Lettuce Wraps, but even better, in my opinion!
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Why You’ll Love These Asian Chicken Lettuce Wraps
Healthy and Light: This dish is packed with lean protein from the chicken and fiber from the vegetables, making it a satisfying, lower-carb, and filling meal.
Quick and Easy: From start to finish, this recipe can be made in under 30 minutes, making it perfect for busy weeknights. It’s one to keep in the rotation!
Customizable: Adjust the veggies or spice level based on your preferences, and you can even make it vegetarian by swapping in tofu or mushrooms. If you prefer a sweeter filling, whisk in honey or brown sugar into the sauce mixture before adding it to the cooked chicken.
Ingredient Notes
- Soy Sauce: A staple in Asian cuisine, soy sauce adds that salty, umami-rich flavor.
- Hoisin Sauce: Sweet and tangy, hoisin sauce enhances the overall flavor with its unique profile.
- Rice Vinegar: For a subtle acidity and brightness.
- Sesame Oil: Adds depth and a toasty, nutty flavor that brings everything together.
- Cornstarch: A thickener for the sauce, helping it coat the chicken and veggies nicely.
- Olive Oil: To sauté the chicken and veggies.
- Ground Chicken: A lean base for the filling. Turkey can also be subbed for chicken.
- Yellow Onion: Adds sweetness and depth to the dish when sautéed.
- Fresh Grated Ginger: Adds warmth and a zesty kick to the mixture.
- Garlic: Essential for that aromatic base.
- Water Chestnuts: These add a crunchy texture to contrast the soft chicken and veggies.
- Red Bell Pepper: Adds a pop of sweetness, crunch, and color.
- Lettuce: Butter, bibb, or iceberg lettuce will work for these wraps.
- Green Onions & Chopped Peanuts: For garnish and added crunch.
Tips for Success
- Use butter lettuce, Bibb lettuce, or iceberg lettuce: Butter & Bibb lettuces are soft and have a pliable texture, making it ideal for wraps. If you prefer something crunchier, iceberg lettuce works well, too.
- Customize the filling: Feel free to add or swap vegetables to your liking. Carrots, mushrooms, or tofu would be great additions.
- Make it spicier: Add a dash of chili flakes or some fresh chopped chili peppers if you want a bit of heat.
- Meal prep: You can make the chicken mixture in advance and store it in the fridge for a few days. Just reheat it before serving.
FAQs
1. Can I use ground turkey instead of chicken?
Ground turkey is a great substitute for ground chicken in this recipe. It’s lean and has a similar texture. Just keep in mind that turkey tends to be slightly drier once it’s cooked.
2. Can I make this dish ahead of time?
The chicken mixture can be made in advance and stored in an airtight container in the fridge for 3-4 days. When you’re ready to serve, just reheat the mixture on the stove and assemble your wraps fresh.
3. What’s the best way to store leftover wraps?
If you have leftover chicken filling, store it separately from the lettuce leaves. The lettuce can get soggy if it’s stored with the chicken mixture. Reheat the chicken filling, and assemble the wraps just before serving.
4. How do I make this dish spicier?
If you prefer a little heat, you can add red chili flakes to the sauce or toss in some finely chopped fresh chili peppers (jalapeños or Thai bird’s eye chilis are good options). You can also serve the wraps with a spicy dipping sauce on the side for extra kick.
If you love these Lettuce Wraps, be sure to check out a few of my favorites!:
Crock-Pot Honey Garlic Chicken
Stuffed Peppers With Beef And Rice
Cajun Shrimp Fettuccine Alfredo
If you make these Chicken Lettuce Wraps, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Asian Chicken Lettuce Wraps
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
For the Wraps
- 2 tablespoons olive oil
- 1 pound ground chicken
- ½ yellow onion, finely diced
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 (8 ounce) can water chesnuts, drained and diced
- 1 small red bell pepper, finely diced
- 1 head butter, bibb, or iceberg lettuce, leaves separated and washed
- 2 green onions, thinly sliced (for garnish)
- 2 tablespoons chopped peanuts (for garnish)
Instructions
- In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Heat the olive oil in a large pan over medium heat. Once hot, add the ground chicken, onion, ginger, and garlic. Break the chicken apart as it cooks with a spatula, until the chicken is no longer pink and onion is translucent, 6-10 minutes.
- Add the water chestnuts and peppers to the pan. Cook until peppers are slightly soft.
- Reduce the heat to low and stir in the sauce. Simmer for 2–3 minutes, stirring occasionally.
- Take a large lettuce leaf and spoon some of the chicken mixture onto the center of the leaf. Garnish with green onions and peanuts. Serve immediately.
