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Close-up shot of flavorful Asian Chicken Lettuce Wraps, showcasing the vibrant colors and fresh ingredients.

BEST ASIAN CHICKEN LETTUCE WRAPS

These Asian Chicken Lettuce Wraps are a quick, easy, and flavorful meal perfect for weeknights. The recipe features savory chicken filling with a sweet and tangy sauce, served in crisp lettuce cups, and is easily customizable with your favorite toppings and vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground chicken or finely diced chicken breast
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil
  • 1/4 cup diced water chestnuts
  • 1/4 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1/4 cup chopped peanuts optional, for topping
  • 1 head of butter lettuce or romaine lettuce, leaves separated and washed
  • Sesame seeds optional, for topping
  • Extra sriracha optional, for topping
  • Chopped cilantro optional, for topping

Equipment

  • Large skillet or wok
  • Small bowl
  • Spoon
  • Grater
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the diced onion and cook until softened, about 3-5 minutes.
  3. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
  4. Add the ground chicken (or diced chicken breast) to the skillet. Break it up with a spoon and cook until browned and cooked through. If using ground chicken, drain off any excess grease.
  5. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sriracha, and sesame oil.
  6. Pour the sauce over the cooked chicken and stir to combine. Bring the mixture to a simmer and cook for a few minutes, allowing the sauce to thicken slightly.
  7. Stir in the diced water chestnuts and shredded carrots. Cook for another 2-3 minutes, until the carrots are slightly softened.
  8. Remove the skillet from the heat and stir in the sliced green onions.
  9. Spoon the chicken mixture into the lettuce cups.
  10. Top with chopped peanuts (if using), sesame seeds, extra sriracha (if you like it spicy!), and chopped cilantro.

Notes

For spicier kick, add red pepper flakes or chili oil. Sweeten with honey or maple syrup. Try veggie variations like bell peppers or mushrooms. Ground turkey or tofu are good protein swaps. If you don't have hoisin sauce, use soy sauce, brown sugar, and peanut butter. Prepare the filling ahead and store for up to 3 days. Store leftover chicken filling in the refrigerator for up to 3 days. Reheat in a skillet or microwave.