Chicken Lettuce Wraps

I still remember the first time I had chicken lettuce wraps at a restaurant—it was at a place known for its Asian-fusion dishes, and one bite had me hooked. Crisp lettuce holding juicy, savory ground chicken with that little crunch from water chestnuts and a dash of spicy sauce. I knew I had to make my own version at home—and honestly, this one hits all the right notes without being greasy or overloaded with sodium.

These healthy chicken lettuce wraps are light, flavorful, and ridiculously easy to throw together—perfect for weeknight dinners or even a make-ahead lunch. They’re fresh, loaded with protein, and have just enough heat to keep things interesting.

What Makes These Lettuce Wraps So Good?

I love meals that let me skip the heavy carbs but still feel satisfying—and this one delivers every time. The ground chicken is marinated in a quick sauce that’s got that sweet-savory-spicy balance just right. Stir-fried until tender and juicy, then piled into crisp butter lettuce leaves with crunchy toppings—it’s messy in the best way and hits the table in under 30 minutes.

Also, it’s one of those rare dishes that my whole family genuinely looks forward to. My wife likes to pile hers high with extra green onions and a squirt of lime. I go heavy on the peanuts and sriracha. Even the kids enjoy it—though theirs look more like little lettuce tacos.

What You’ll Need

Main Ingredients

• Ground Chicken – I usually go for lean ground chicken. It cooks fast and soaks up flavor like a sponge. If you’re out of chicken, ground turkey or pork works great too.

• Water Chestnuts – These are a game-changer for texture. I always keep a can in my pantry just for this recipe. Dice them up small so they blend well with the chicken.

• Garlic & Onion – Don’t skip these. They lay the foundation of flavor. I go with yellow onion, but red or white work too in a pinch.

• Fresh Ginger – I prefer grating it fresh, but ginger paste from a tube is a good shortcut. Just don’t skip it—it adds that subtle warm spice.

• Olive Oil – Just a bit to get the chicken going in the pan.

• Soy Sauce – Low-sodium is my go-to. If you’re gluten-free, tamari or coconut aminos do the job.

• Sauce Mix – A blend of sesame oil, sriracha, rice vinegar, and honey makes the chicken pop. I usually whisk this in a mug while the chicken’s browning.

• Green Onions – Sliced thin—they’re a great garnish and bring a nice sharpness.

• Lettuce – Butter lettuce is my favorite—it’s soft, slightly sweet, and perfect for cupping. But iceberg or green leaf lettuce work if that’s what you’ve got.

Optional Toppings (Customize as you like)

• Crushed peanuts (for crunch)

• Extra green onions

• Sriracha (for the heat lovers)

• Fresh cilantro

• Chopped cashews

• Thinly sliced red bell peppers

• Sweet chili sauce

Kitchen Tools I Used

You don’t need anything fancy for this:

• Large non-stick skillet

• Medium mixing bowl

• Measuring spoons and cups

• Whisk or fork

• Serving plates or a large platter for assembling the wraps

Let’s Cook These Lettuce Wraps

1. Start with the base
   Heat olive oil in a large skillet over medium heat. Once hot, toss in your diced onions. Let them soften for a few minutes until they’re translucent.

2. Build flavor
   Add in the minced garlic and ginger and stir for about a minute. The smell right here is already amazing.

3. Add chicken
   Crumble in the ground chicken and break it up with a spoon. Cook until it’s no longer pink and starting to brown in spots.

4. Make the sauce
   In a bowl, whisk together sesame oil, sriracha, soy sauce, rice vinegar, and honey. I like to taste as I mix—sometimes I add a little more sriracha if I’m feeling bold.

5. Combine it all
   Pour the sauce over the chicken and stir to coat everything well. Reduce the heat to low and let it simmer for about 5 minutes so the sauce thickens a bit.

6. Finish it off
   Add in the diced water chestnuts and green onions. Stir everything together and cook for another 2–3 minutes until warmed through.

7. Assemble the wraps
   Wash and dry your lettuce leaves. Spoon about 1/3 cup of the chicken filling into each leaf, top with your favorite toppings, and eat right away.

Smart Tips from My Kitchen

• Make it ahead: The chicken filling keeps really well in the fridge. I often prep a batch on Sunday, and use it for quick lunches throughout the week.

• Reheat gently: If you’re reheating, do it in a skillet with a splash of water or soy sauce to keep the chicken juicy.

• More heat? Add chili garlic sauce or a squeeze of lime for a punchier bite.

• Low carb goals? This recipe is naturally low-carb and gluten-free if you use tamari or coconut aminos.

Storage Notes

In the Fridge:

Store any leftover chicken mixture in an airtight container for up to 5 days. Keep your lettuce leaves separate so they don’t get soggy.

In the Freezer:

Let the cooked chicken mixture cool, then freeze it in a sealed container for up to 3 months. Just thaw it overnight in the fridge and reheat it in a skillet when ready to eat.

Common Questions

What can I use instead of ground chicken?
I’ve swapped in ground turkey, pork, even tofu crumbles once when I was low on meat. All turn out great—just tweak the seasoning to match.

Do I really need water chestnuts?
If texture’s your thing—yes. But if you don’t have any, skip them or toss in some finely chopped celery or bell pepper for crunch.

What’s the best lettuce for wraps?
Butter lettuce holds shape and doesn’t tear easily. Iceberg is crunchy but breaks more often. Romaine hearts can work too if you trim them right.

Can I serve this to guests?
Absolutely. I love putting everything out on a board—lettuce leaves on one side, chicken mixture in a bowl, and all the toppings lined up so people can build their own.

Make These Tonight

These chicken lettuce wraps have become a go-to in our home. They’re light, tasty, and feel kind of fun to eat with your hands. Whether it’s a quick Tuesday dinner or something to share with friends, they always hit the spot. Plus, they’re a great excuse to pull out that bottle of sriracha that’s been hiding in the fridge.

Yield: 4

Chicken Lettuce Wraps

Print

Looking for something light, quick, and bursting with flavor?

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 pound ground chicken
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger paste or freshly grated ginger
• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• 1 tablespoon sriracha
• 2 tablespoons rice vinegar
• 1/4 cup low sodium soy sauce (or coconut aminos for gluten-free)
• 3 tablespoons honey
• 1/4 cup chopped green onion (plus more for garnish)
• 1/2 cup diced water chestnuts
• 1 large head butter lettuce
• Toppings: chopped peanuts, extra sriracha, more green onion

Instructions

1. Cook Aromatics:Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until just softened.
2. Add Garlic & Ginger:Stir in minced garlic and ginger, cooking for about a minute until fragrant.
3. Brown the Chicken:Add ground chicken to the pan, breaking it up with a spoon. Cook until mostly browned.
4. Mix the Sauce:While the chicken cooks, whisk together sesame oil, sriracha, rice vinegar, soy sauce, and honey in a bowl.
5. Simmer Everything:Pour the sauce over the cooked chicken mixture and let simmer gently, stirring, until the flavors meld and the sauce thickens (about 5 minutes). Stir in the green onions and diced water chestnuts.
6. Prepare Lettuce:While your filling cooks, wash and dry the lettuce leaves—these will become your crisp, fresh wraps.
7. Assemble & Serve:Spoon about 1/3 cup of the chicken filling into each butter lettuce leaf. Add toppings like chopped peanuts, extra green onion, and a drizzle more sriracha if you love spice.
8. Store Leftovers:Keep any remaining filling in an airtight container in the fridge for up to five days—perfect for meal prep.

Notes

• Swap chicken for ground turkey or tofu for a different twist.
• The wraps can be served as a light dinner or passed around as party appetizers.
• Prep everything ahead for easy, assemble-as-you-eat fun around the table.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 368Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 121mgSodium 804mgCarbohydrates 23gFiber 1gSugar 16gProtein 29g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try other Chicken recipes:

• Chicken Lasagna
• Grilled Chicken Kabobs
• Creamy Mushroom Chicken