Chicken Lettuce Wraps That Disappear in Minutes
Of all the small plate recipes, one of the easiest to prepare and one of my personal favorites is Chicken Lettuce Wraps.
- ¼ cup hoisin sauce ($0.36)
- 2 Tbsp soy sauce ($0.14)
- 1 Tbsp rice vinegar ($0.12)
- 1 Tbsp toasted sesame oil ($0.27)
- 1 Tbsp fresh grated ginger ($0.60)
- 2 cloves garlic (minced, $0.16)
- 1 red bell pepper ($1.48*)
- 8 oz. canned water chestnuts (drained, $1.24)
- 2 green onions ($0.22)
- ¼ cup peanuts ($0.12)
- 1 Tbsp cooking oil ($0.04)
- 1 lb ground chicken ( ground turkey or pork also works, $3.72**)
- 12 lettuce leaves ($3.12)
- 1½ Tbsp peanut butter (natural style, $0.11)
- ½ Tbsp brown sugar ($0.02)
- 1 clove garlic (minced, $0.08)
- ¼ tsp fresh grated ginger ($0.06)
- 1 medium lime (juiced, 1 Tbsp juice, $0.21)
- 1 tsp soy sauce ($0.04)
- 2 Tbsp neutral oil ($0.08)
- First, make the sauce for the chicken lettuce wraps. In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, fresh grated ginger and minced garlic. Set the sauce aside.
- Next chop the red bell pepper and water chestnuts into similar size pieces. Then slice the green onions and give the peanuts a rough chop. Set veggies and nuts aside.
- Heat a large skillet over medium heat and add the cooking oil. Once oil is heated, add the ground chicken, crumble and cook until browned.
- Add the red bell pepper and water chestnuts to the skillet. Saute for two minutes.
- Pour the prepared sauce mixture into the skillet and mix well. Cook for two more minutes to allow the sauce to soak into the chicken and vegetables. Remove from the heat and top with green onions and chopped peanuts.
- Next, make the peanut lime dressing. In a small bowl combine the natural style peanut butter, brown sugar, minced garlic clove, freshly grated ginger, 1 Tbsp of lime juice, soy sauce, and the neutral oil. Whisk or stir together well and set aside.
- Serve ⅓ cup of the chicken and vegetable mixture inside each lettuce wrap and drizzle a little of the peanut lime dressing on top. Enjoy!
“This is SO GOOD!! Making again tonight! I like to add a little pinch of fresh cilantro and some red pepper flakes on top!”
The crisp lettuce leaves hold a saucy ground chicken and vegetable mixture, and every bite is full of freshness and bold flavor! If you love to make Asian-inspired recipes as much as I do, then you might already have a lot of these ingredients at home, which makes this recipe simple, easy to prepare, and satisfying with every bite!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “This is SO GOOD!!
Making again tonight! I like to add a little pinch of fresh cilantro and some red pepper flakes on top!”
alan easy chicken lettuce wraps recipe
This recipe includes 3 simple elements: a sauce, the chicken and vegetable filling and a dressing drizzled on top. The dressing is optional, but highly recommended :) When you order chicken lettuce wraps in a restaurant, they are often served with a dipping sauce, but I decided to pair mine with a half portion of my favorite creamy peanut lime dressing.
I find even a small drizzle over each lettuce wrap adds great depth of flavor, along with a few green onions and peanuts for extra texture. But feel free to skip the dressing and keep it simple with a sprinkle of sesame seeds or a touch of sriracha for some spice. When it comes to the lettuce, most varieties will work, including bibb, butter, green leaf, or even romaine lettuce.
I opted for these cute iceberg lettuce boats that I caught on sale, and the chicken filling fits perfectly inside each one. Bibb lettuce will wrap nicely around the filling and looks beautiful plated, but it can also be on the pricier side.
How To Make Chicken Lettuce Wraps Step-By-Step Photos
Make the chicken sauce: To make the chicken sauce, combine ¼ cup hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp fresh grated ginger, and 2 minced garlic cloves in a small bowl. Stir well and set aside.
Chop the veggies: Dice 1 red bell pepper. Drain and dice one 8 oz. can of water chestnuts.
Slice 2 green onions and roughly chop the peanuts. Set these ingredients aside. Cook the chicken: Add 1 Tbsp cooking oil to a large skillet and heat over medium.
Once the oil is hot, add 1 lb. of ground chicken, crumble, and cook until it turns brown. Add the veggies: Mix the diced bell pepper and water chestnuts into the skillet and sauté for 2 minutes. Add the sauce: Pour the sauce mixture into the skillet and mix well.
Continue to cook and stir for 2 minutes. Add green onions and peanuts: Remove the skillet from the heat and add 2 sliced green onions and ¼ cup chopped peanuts.
Feel free to reserve some of the green onions and peanuts to add on top of the individual lettuce wraps. Make the peanut dressing: Combine 1½ Tbsp natural style peanut butter, ½ Tbsp of brown sugar, 1 minced garlic clove, ¼ tsp grated fresh ginger, 1 Tbsp lime juice, 1 tsp soy sauce, and 2 Tbsp neutral oil in a small bowl and mix well. Build the wraps and serve: Portion 1/3 of a cup of chicken filling and place inside the lettuce with a drizzle of the peanut lime dressing, and enjoy!
What to Serve With Chicken Lettuce Wraps
I’ll often serve chicken lettuce wraps as an appetizer, but when I serve them as a main dish, I’ll pair them with some coconut rice, crispy homemade egg rolls, and a bowl of steaming hot homemade egg drop soup.
Sometimes I’ll make this cold peanut noodle salad as it uses the same sweet & tangy peanut lime dressing, so I can make a full batch of the dressing and drizzle it on both!
How To Store Leftovers
If you’re lucky enough to have any leftovers, be sure to store the chicken filling and the lettuce separately.
You can store the chicken filling in an airtight container in the refrigerator for up to 4 days. Then store any extra lettuce in a food storage bag in the fridge for up to 4 days as well.
The chicken filling will freeze well for up to 3 months in an airtight container. Thaw overnight in the fridge.
If you happen to have leftover sauce, it will also freeze well, but may separate upon thawing. It may just need to be stirred before serving.
I do not recommend freezing leftover lettuce leaves.