Light, crunchy, and bursting with umami
Asian Chicken Lettuce Wraps
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
8-10 wraps
Difficulty
Easy
Cost
Budget
$
Asian Chicken Lettuce Wraps
Light, crunchy, and bursting with umami
★4.7(14)
Savory ground chicken stir-fried with water chestnuts, soy sauce, and hoisin, scooped into crisp butter lettuce cups. Light yet deeply satisfying.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chicken lettuce wraps are the appetizer that everyone pretends is a light starter before ordering an entree — and then fills up on anyway because they are that good. The combination of hot, savory filling against the cold, crisp lettuce is texturally brilliant.
This recipe is inspired by the famous PF Chang's version but tastes even better because you are cooking it fresh. The water chestnuts add a sweet crunch, the hoisin brings sweetness and depth, and the whole thing comes together in about 15 minutes flat.
Ingredients
- 1.5 lbs ground chicken
- 1 can (8 oz) water chestnuts, drained and diced
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 head butter lettuce, leaves separated
Instructions
- 1
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add ground chicken and cook for 5-6 minutes, breaking into small crumbles, until browned and cooked through.
- 2
Add garlic, ginger, and water chestnuts. Stir-fry for 1 minute.
- 3
Add hoisin sauce, soy sauce, rice vinegar, and sesame oil. Toss everything together and cook for 1-2 minutes until the sauce coats the chicken.
- 4
Remove from heat. Taste and adjust seasoning with more soy sauce or a pinch of sugar if desired.
- 5
Spoon the chicken mixture into butter lettuce cups. Garnish with sliced green onions, sesame seeds, and a drizzle of sriracha.
- 6
Serve immediately while the filling is hot and the lettuce is cold and crisp.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ground chickenGround turkey or ground pork
Both work well. Pork adds more richness.
Hoisin sauceOyster sauce
Different flavor profile but similar sweetness and body.
Water chestnutsDiced jicama
Jicama has a similar crisp, mild sweetness.
Tips & Storage
Pro Tips
Butter lettuce forms the best cups — the leaves are naturally curved and sturdy enough to hold filling.
Cook the chicken over high heat to brown it, not just cook it through. Browning equals flavor.
Dice the water chestnuts small for the best texture distribution in each bite.
Serve the filling and lettuce separately so guests can assemble their own wraps.
Storage
Store the filling in the fridge for up to 4 days. Keep lettuce separate until serving.
Reheating
Reheat filling in a skillet over medium heat for 2-3 minutes. Always use fresh lettuce.
Nutrition Facts
Per serving (2-3 lettuce cups) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates10g
Fat12g
Fiber1g
Sugar4g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use ground turkey?
- Absolutely. Ground turkey and ground chicken are interchangeable in this recipe.
- What if I cannot find butter lettuce?
- Iceberg lettuce cups work too. They are crunchier but less tender. Romaine hearts work in a pinch.
- Can I make this spicy?
- Add 1-2 tsp sambal oelek or sriracha to the sauce for heat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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