Chicken Lettuce Wraps Recipe

These Asian chicken lettuce wraps are an easy homemade version of the popular restaurant favorite.

They are packed with savory flavors, fresh ginger, garlic, crunchy water chestnuts, and a delicious stir-fry sauce that brings everything together.

This recipe is quick to make, lighter than takeout, and perfect for a simple lunch or dinner when you want something fresh but satisfying.

For the filling:

• 1 Tbsp olive oil
• 1 lb ground chicken (thigh preferred; or ground turkey, not extra lean)
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger

For the sauce:

• 1/4 cup hoisin
• 2 Tbsp reduced-sodium soy sauce (or tamari, GF)
• 2 Tbsp water
• 1 1/2 Tbsp rice wine vinegar
• 1 tsp toasted sesame oil
• 1 Tbsp sriracha or gochujang (optional)

To finish:

• 1 (8-oz) can water chestnuts, drained & diced
• 1/4 cup chopped green onion (plus more for serving)
• 1 head butter lettuce or romaine hearts, separated into cups

Instructions

1. Make the stir-fry sauce

In a small bowl, combine hoisin sauce, soy sauce, rice wine vinegar, water, sesame oil, and Sriracha. Whisk everything together until smooth, then set the sauce aside while preparing the filling.

2. Prepare the vegetables

Dice the onion and chop the green onions, keeping some of the darker green pieces aside for topping. Peel and grate the fresh ginger using a microplane or fine grater. Mince the garlic cloves and remove the green center if needed to prevent bitterness.

Drain the water chestnuts and chop them into small pieces. They add a crunchy texture and help give the filling that restaurant-style feel.

3. Cook the chicken filling

Heat oil in a large skillet over medium-high heat. Add the ground chicken and cook for 3–5 minutes, breaking it apart with a spatula as it cooks.

Add the diced onion and continue cooking for another 3–5 minutes until the onion softens and the chicken begins to brown.

Stir in the garlic and ginger, then cook for about 30 seconds until fragrant.

4. Add the sauce and finishing ingredients

Pour the stir-fry sauce into the skillet and stir well to coat the chicken. Cook for about 1 minute until the sauce begins to thicken.

Add the chopped water chestnuts and green onions, then cook for another minute. Taste the filling and season with salt and pepper if needed.

Remove from heat.

5. Assemble the lettuce wraps

Wash and dry your lettuce leaves, then arrange them into small cups. Spoon the warm chicken filling into each lettuce cup.

Top with extra green onions or chives for freshness and a little color.

Serving Tips

Serve these lettuce wraps straight from the skillet and let everyone build their own. Romaine cups are great because they are sturdy and easy to hold, but Boston lettuce and iceberg lettuce also work well.

You can add sliced mushrooms for extra flavor and texture or serve the filling over extra lettuce for a quick salad-style meal.

Storage

Store leftover chicken filling in an airtight container in the refrigerator for up to 3–4 days. Reheat it in a skillet or microwave and serve with fresh lettuce cups.