There’s something deeply satisfying about a hand-held dinner: savory, saucy chicken tucked into crisp lettuce leaves that you eat with your hands. These chicken lettuce wraps cook up in about 20 minutes and deliver a bright, crunchy contrast—perfect for weeknights, light lunches, or casual entertaining. If you like quick Asian-inspired chicken dishes, you might also enjoy Air Fryer Bang Bang Chicken for another speedy dinner option.
Why you’ll love this dish
Chicken lettuce wraps are a fuss-free way to get big flavor without heavy carbs. They’re a favorite when you want something:
- Fast: from pan to plate in under 25 minutes.
- Customizable: add heat, swap fillings, or change the greens.
- Crowd-pleasing: kid-friendly and easy to pass around.
“Light, crunchy, and saucy—these wraps turned a busy weeknight into a party in under 30 minutes.” — home cook reviewer
They’re especially great for warm-weather meals, appetizer spreads, or when you want a protein-forward dish that won’t weigh you down.
How this recipe comes together
This recipe follows a simple sauté-and-season pattern. You brown ground chicken, build flavor with garlic and umami-rich sauces, fold in crunchy water chestnuts for texture, then finish with green onions and sesame oil for brightness. Finally, spoon the warm filling into chilled lettuce leaves for maximum contrast.
You’ll be doing all this on one stovetop pan, so cleanup stays minimal. Expect about 10–12 minutes active cooking and a few minutes for prep.
What you’ll need
- 1 lb ground chicken (lean or 85/15 works well)
- 1 cup water chestnuts, chopped (for crunch; substitute diced jicama if needed)
- 1 tbsp olive oil (or neutral oil)
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce (use low-sodium if preferred)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup green onions, chopped (reserve some for garnish)
- 1 head of lettuce (iceberg or butter lettuce)
Notes: If you need gluten-free, use tamari instead of soy and check the hoisin for gluten-free labeling. For a lower-sodium version, reduce soy sauce to 1 tbsp and add a splash more rice vinegar to balance.
Step-by-step instructions
- Prep first: wash and separate lettuce leaves. Chop water chestnuts and green onions. Mince garlic.
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat.
- Add minced garlic and sauté about 30–60 seconds, until fragrant but not browned.
- Add 1 pound ground chicken. Break it up with a spatula and cook until fully browned and no longer pink, about 5–7 minutes.
- Stir in chopped water chestnuts. Mix well so the chestnuts warm and retain crunch.
- Add 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Stir to combine and let simmer 3–4 minutes until heated through and slightly thickened.
- Remove from heat and stir in 1/4 cup chopped green onions. Taste and adjust: add more soy for salt, more rice vinegar for brightness, or a pinch of red pepper flakes for heat.
- Spoon warm chicken into individual lettuce leaves. Top with extra green onions and serve immediately.
Keep sauces on hand to tweak the seasoning at the end; a final squeeze of lime brightens the whole dish.
Best ways to enjoy it
Serve the wraps as a casual main course with bowls of toppings so guests can assemble their own. Good complementary sides and pairings:
- Steamed jasmine rice or coconut rice for those who want carbs.
- A simple cucumber salad with rice vinegar to add a cooling element.
- Crunchy sides like edamame or sesame-roasted broccoli.
For a party platter, place the scooped chicken in the center and surround it with washed lettuce leaves and bowls of sliced chilies, chopped peanuts, and lime wedges. If you want a heartier pairing, these wraps go nicely alongside crispy finger food such as air-fryer ranch-crusted chicken bites as an appetizer.
Storage and reheating tips
- Refrigerator: Store the cooked chicken filling in an airtight container for up to 3–4 days. Keep lettuce leaves separate and washed in a sealed bag with a paper towel to absorb moisture for 1–2 days.
- Freezing: Cool the filling completely, then freeze in airtight containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat the filling in a skillet over medium heat until it reaches 165°F (74°C). You can add a splash of water or a little extra hoisin/soy mix to loosen the sauce. Avoid microwaving for long periods to prevent a rubbery texture.
Food safety note: ground poultry should be cooked to 165°F; use a food thermometer when in doubt.
Pro chef tips
- Don’t overcrowd the pan: cook the ground chicken in a single layer so it browns rather than steams. Browning adds depth of flavor.
- Keep the water chestnuts chunky: they’re there for contrast, so don’t over-chop.
- Balance the sauce: hoisin is sweet; rice vinegar cuts that sweetness. Taste and tweak at the end.
- Use chilled lettuce: cold, crisp leaves make the contrast with warm filling more satisfying. Pat leaves dry to prevent sogginess.
- Make it ahead: cook the filling a day ahead and reheat gently. Assemble just before serving for the best texture.
Creative twists
- Spicy Sriracha: stir 1–2 teaspoons Sriracha or a chopped fresh chili into the sauce.
- Peanut crunch: add a tablespoon of peanut butter to the sauce and top with crushed peanuts for a satay-inspired twist.
- Vegetarian: swap ground chicken for crumbled firm tofu, cooked lentils, or finely chopped mushrooms; increase soy/hoisin slightly for savory depth.
- Asian slaw wrap: use Napa cabbage or a quick carrot-cabbage slaw as the wrap for extra crunch.
- Low-carb bowl: skip the lettuce and serve the mixture over cauliflower rice.
Common questions
Q: How long does this recipe take from start to finish?
A: About 20–25 minutes total: 5–8 minutes prep and 10–12 minutes cooking.
Q: Can I make the filling ahead of time?
A: Yes. Make the filling and refrigerate for up to 3–4 days. Reheat in a skillet until piping hot and assemble just before serving.
Q: What lettuce is best for wraps?
A: Butter lettuce or iceberg are top choices because their cups are sturdy yet tender. Romaine and Napa cabbage also work well if you want a firmer bite.
Q: Is there a gluten-free option?
A: Yes. Use tamari or gluten-free soy sauce and check the hoisin label for gluten-free certification.
Q: Can I freeze the assembled wraps?
A: No — assembled wraps don’t freeze well because the lettuce becomes soggy. Freeze only the cooked filling.
If you want taste-tested variations or a printable shopping list, tell me which options you prefer and I’ll tailor the recipe for your pantry.
Chicken Lettuce Wraps
Ingredients
Main Ingredients
- 1 lb ground chicken (lean or 85/15)
- 1 cup water chestnuts, chopped substitute diced jicama if needed
- 1 tbsp olive oil (or neutral oil)
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce check for gluten-free labeling if needed
- 2 tbsp soy sauce use low-sodium if preferred
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup green onions, chopped reserve some for garnish
- 1 head lettuce (iceberg or butter lettuce) for wrapping
Instructions
Preparation
- Wash and separate lettuce leaves. Chop water chestnuts and green onions. Mince garlic.
Cooking
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat.
- Add minced garlic and sauté about 30–60 seconds, until fragrant but not browned.
- Add ground chicken. Break it up with a spatula and cook until fully browned and no longer pink, about 5–7 minutes.
- Stir in chopped water chestnuts. Mix well so the chestnuts warm and retain crunch.
- Add hoisin sauce, soy sauce, rice vinegar, and sesame oil. Stir to combine and let simmer 3–4 minutes until heated through and slightly thickened.
- Remove from heat and stir in chopped green onions. Adjust seasoning as necessary.
- Spoon warm chicken into individual lettuce leaves. Top with extra green onions and serve immediately.