This easy Chicken Lettuce Wraps recipe uses simple, real ingredients and comes together in under 30 minutes. It’s a flavorful, quick option that works well for meal prep, a fast weeknight dinner, or an impressive appetizer.
Best Ever Chicken Lettuce Wraps
This Asian-inspired chicken lettuce wrap is simple, satisfying, and a crowd-pleaser. The chicken mixture can be made ahead and reheated, making it ideal for busy evenings. It’s a healthy choice that’s Whole30 and Paleo friendly when coconut aminos are used in place of soy sauce. Inspired by PF Chang’s flavors, this version delivers bold taste without complicated ingredients.
If you enjoy the texture and flavor of lettuce wraps, try swapping the protein — ground turkey, pork, or beef all work well in similar preparations.
Looking for More Lettuce Wraps?
If you love these, consider trying grilled chicken lettuce wraps for another take on a light, flavorful meal.
What You Will Need
- Extra virgin olive oil – a tablespoon to sauté the aromatics.
- Ginger, garlic, & yellow onion – fresh aromatics that build the base flavor.
- Ground chicken – the suggested protein; ground turkey or pork can be substituted.
- Water chestnuts – for crunch and classic texture in lettuce wraps.
- Kosher salt & black pepper – to season the filling.
- Coconut aminos – keeps the recipe Whole30/Paleo compliant; soy sauce works as an alternative.
- Sesame oil, rice vinegar, & fish sauce – key flavor components for the sauce.
- Tapioca starch – or cornstarch, to thicken the sauce slightly.
- Red pepper flakes – optional, to add heat.
- Butter lettuce – ideal for wrapping, though iceberg or romaine can be used.
- Green onions – for a fresh garnish and added crunch.
What Is The Best Lettuce To Use For Lettuce Wraps
Choice of lettuce is personal. Butter lettuce is a favorite because its cups are the right size and hold the filling without tearing. Iceberg and romaine are also suitable options depending on your preference.
How To Make Chicken Lettuce Wraps
Start by gathering and measuring all ingredients. Prepare the sauce in a small bowl so it’s ready when the chicken is cooked.
Heat a large skillet over medium heat and add a tablespoon of oil. Sauté the grated ginger and minced garlic for about a minute until fragrant, then add the diced yellow onion and cook 2–3 minutes until it softens and becomes translucent.
Add the ground chicken and cook, breaking it up with a spoon, until no longer pink. If excess liquid accumulates in the pan, drain it off before adding the water chestnuts, then stir to combine.
Pour the prepared sauce over the chicken and water chestnuts, stirring to coat evenly. Let the mixture simmer for 2–4 minutes so the flavors meld and the sauce slightly thickens. Adjust salt, pepper, or red pepper flakes to taste.
To serve, spoon the warm chicken mixture into butter lettuce leaves. Top each wrap with chopped green onions and, if desired, drizzle additional coconut aminos or a splash of sauce for extra flavor.
What Goes Well With Chicken Lettuce Wraps
These wraps are excellent on their own, but pair nicely with sides like cauliflower fried rice, sesame ginger slaw, or air-fryer egg rolls for a fuller meal.
Make Ahead
You can make the chicken filling up to 3 days ahead. Store it in an airtight container in the refrigerator and reheat when ready to serve. Making a double batch is a useful strategy for easy lunches and quick dinners throughout the week.
If you make this recipe, please consider leaving a star rating and review describing any substitutions or tweaks you used — feedback helps others and is appreciated.
Other Delicious Recipes You Might Like
- Simple Buffalo Cauliflower Lettuce Wraps (vegetarian option)
- Easy Beef Lettuce Wraps
- Chicken Bacon Club Collard Green Wrap
- Herby Green Monster Lettuce Wrap
- Raw Rainbow Wraps with Ginger Tahini Dressing
Chicken Lettuce Wraps Recipe
Ingredients
- 1 tablespoon olive oil, or avocado oil
- 1/2 tablespoons ginger, grated
- 1 tablespoons garlic, minced
- 1/2 sweet yellow onion, diced
- 1-1 1/2 pounds ground chicken
- 1 can diced water chestnuts
- kosher salt and ground black pepper to taste
Sauce:
- 1/4 cup coconut aminos or soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon fish sauce
- 1 1/2 teaspoon tapioca starch or cornstarch
- 1/2 teaspoon crushed red pepper flakes
Toppings + Lettuce:
- 1 head of butter lettuce or iceberg lettuce
- 1/2 cup green onions, chopped
- 1/2 cup coconut aminos or soy sauce
- 1 teaspoon red pepper flakes
Instructions
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Sauce: Combine sauce ingredients in a small bowl, whisk, and set aside.
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Cook chicken filling: Heat a large skillet over medium-high. Add oil and swirl to coat. Sauté garlic and ginger until fragrant, about 1 minute. Add onion and cook 2–3 minutes until softened. Add ground chicken and cook until no longer pink, breaking it up as it cooks. If excess liquid collects, drain it. Stir in water chestnuts.
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Add sauce: Pour the prepared sauce over the chicken and stir to combine. Cook 2–4 minutes until the sauce thickens slightly. Taste and adjust salt, pepper, or red pepper flakes as desired.
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Serve: Spoon the chicken mixture into lettuce leaves, top with chopped green onion and additional coconut aminos or soy sauce if desired.
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Enjoy!
Notes
- Make ahead tip: Prepare the chicken mixture and refrigerate for up to 3 days; reheat when ready to serve.
- Whole30/Paleo: Use coconut aminos instead of soy sauce to keep the recipe compliant.
- Leftovers: Store leftover filling in an airtight container in the refrigerator for up to 3 days and reheat before serving in lettuce cups.
Originally published February 1 2018.