Chicken Lettuce Wraps Recipe

Serve them family-style......or keep them all for yourself! This easy Chicken Lettuce Wraps Recipe puts a healthy spin on the wildly popular restaurant sharable, and it comes together in under an hour. The filling is packed with chopped crunchy veggies then mixed with a multi-faceted flavorful sauce, therefore creating a light yet oh-so-satisfying dish.

Assembled Healthy Chicken Lettuce Wraps on a white plate next to a small bowl of the sauce.

Why I love this recipe (let me count the ways...)

This chicken lettuce wrap recipe is a great way to pivot from traditional tortillas, flour wraps or even bread. Not only does the lettuce add a refreshing crunch to the recipe, but it makes the wraps less you can enjoy more of them (genius, right?)

Secondly, this recipe is customizable (as you will see from the ingredients list, just below.) You can easily experiment with different vegetables, sauce components or even varieties of lettuce to create a variation that suits your taste buds.

Finally, if (and I mean IF) you have any remaining, the filling keeps well for several days and reheats easily for a fantastic leftover lunch.

I know this because I ate this exact leftover lunch today. And it was indeed fantastic.

Ingredients and ingredient notes

Ingredients: Ground Chicken, Carrot, Ginger, Shiitakes, lettuce, peanuts, scallions, water chestnuts.

Chicken filling and assembly ingredients

  • Ground Chicken: I used a pre-packed mixture of ground chicken breast, but you can also use thighs or a combination of the two.
  • Shiitake Mushrooms: Shiitakes can generally be found with the other mushroom varietals in your produce section, but you can substitute creminis ("baby bellas") or button mushrooms for easier to find or less expensive options.
  • Water Chestnuts: Found in the Asian foods section of your grocery store. I prefer the whole varietal as opposed to sliced, so I can cut them into nice chunks for texture!
  • Fresh Ginger: Adds a slightly spicy kick to the filling. Peel using a carrot peeler or a paring knife before chopping. You can substitute 1 heaping teaspoon ground ginger for the fresh in this recipe.
  • Grated Carrots: I used a box grater for this recipe, but you can also use the grating function on your food processor.
  • Peanuts: Optional in this recipe! If allergies are a concern and you still want the nut component, use chopped almonds.
  • Scallions: These are a component of the sauce as well as a garnish.
  • Butter Lettuce: Feel free to substitute green leaf lettuce, Boston or even romaine if you can't find the butter lettuce varietal.
  • Olive Oil: Interchangeable with vegetable oil or canola oil
Ingredients for Sauce.

Sauce ingredients

Most of these ingredients can be located in the Asian foods section of your grocery store. Don't worry if you can't find one or two of them, or if you need to substitute where indicated. The sauce will still taste complex and flavorful!!

  • Hoisin Sauce: Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze, for stir fry, or for sauces. It is dark, thick and sweet and salty in taste.
  • Soy Sauce: Low sodium preferred, as there are already other salty aspects to the sauce.
  • Sherry: Found with the vinegars in most grocery stores. Substitute a white cooking wine here!
  • Oyster Sauce: Oyster sauce is a thick, syrupy sauce used in Chinese cuisine. Although it doesn't taste like fish as the name would indicate, it is made from oyster extract. Like Hoisin sauce, its taste is a mixture of sweet and salty.
  • Rice Vinegar: Unseasoned, if possible. Substitute red or white wine vinegar here.
  • Lime Juice
  • Sriracha: A generous pinch of crushed red pepper is a good substitute here!
  • Dark Sesame Oil
  • Garlic: Although fresh garlic is preferred, you can substitute 1 teaspoon ground garlic
  • Cornstarch: Helps to slightly thicken the sauce upon cooking.

Step by step photos and instructions

Chopped ginger, shiitakes, water chestnuts and grated carrots.
  1. Start out by prepping your veggies for the chicken mixture. Chop the water chestnuts, shiitakes and fresh ginger and then grate the carrot.
Vegetables and ground chicken mixed in a medium bowl.

2. Next, add the veggies to the ground chicken in a medium bowl and mix well. Feel free to use clean, slightly wet hands here, as that is sometimes easier than a spoon.

Sauce for Chicken Lettuce Wraps recipe whisked in a medium bowl.

3. Add all of the ingredients for the sauce to a bowl and whisk to blend.

Sauce added to chicken mixture for Chicken Lettuce Wraps Recipe.

4. Pour ¾ of the sauce over the chicken mixture, stirring to blend. After that, let the mixture rest to marinate for 15 minutes.

Chicken Lettuce Wrap Recipe Filling in skillet, cooking.

5. Heat the olive oil in a large skillet over medium-high heat. Next, add the chicken mixture and sauté until cooked through, 8-10 minutes.

Healthy Chicken Lettuce Wraps Recipe components with sauce, filling, lettuce, peanuts and scallions.

6. Transfer the filling to a bowl. Arrange the bowl on a table or platter alongside butter lettuce leave, extra sauce, peanuts and scallions. Scoop the filling into the lettuce cups, garnish and serve hot.

Frequently asked questions

What kind of lettuce do you use for lettuce wraps?

Feel free to use any type of lettuce that has sturdy, larger leaves to hold the filling without falling apart or tearing. Butter, Boston, romaine, and green leaf lettuce are all good options.

That's a lot of sauce ingredients! Do I have to use them all?

No, if you can't find them all or want to cut back on ingredients, I would suggest omitting either the Hoisin OR the oyster sauce, as they have somewhat similar flavor profiles. You can also leave of the Sriracha if you're not a fan of spice!

Can I use a protein other than ground chicken?

Yes! You can use ground turkey, pork or even beef. You can also use chopped or diced chicken breast/thighs. For a vegetarian option, you can substitute a firm tofu.

Can I make the chicken lettuce wrap filling ahead of time?

Yes, once cooked, you can cover and store the lettuce wrap filling the refrigerator for up to three days. When ready to serve, reheat the mixture in the microwave or stovetop in a skillet.

Is this chicken lettuce wrap recipe keto-friendly?

Absolutely! This is a great recipe option for those following a keto or a low-carb diet. The chicken is high protein and the vegetables are a great source of fiber.

Watch this video to see the lettuce wraps come together!

Looking for some more recipes with a healthier twist? Here are some of my favorites!

Did you make this recipe and love it? Take a photo and tag me on Instagram or give it a review!

Chicken lettuce wrap filling in lettuce cups on a white plate with sauce.

Healthy Chicken Lettuce Wraps Recipe

Julie Hession
Move over, P.F. Changs! We'll enjoy our Chicken Lettuce Wraps at home (with a healthy twist.) Mixed with crunchy vegetables and a flavor-packed sauce, these wraps make a great appetizer or a quick and satisfying family-style dinner, served with rice and veggies.
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 45 minutes
Servings 6 people
Calories 244 kcal
5 from 4 votes
Print Recipe Pin Recipe


  • 1 large skillet
  • 2 medium mixing bowls
  • 1 whisk


Chicken Mixture

  • 5 oz shiitake mushrooms
  • 1 tablespoon fresh ginger minced
  • 8 oz can water chestnuts
  • 1 cup grated carrots
  • pounds ground chicken


  • ¼ cup Hoisin sauce
  • ¼ cup soy sauce low sodium
  • ¼ cup dry Sherry
  • ¼ cup oyster sauce
  • ¼ cup water
  • 3 tablespoon rice vinegar unseasoned
  • 2 tablespoon lime juice
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon cornstarch
  • 4 scallions minced

Cooking and Assembly

  • 2 tablespoon olive oil
  • ¼ cup peanuts chopped, optional
  • Butter lettuce leaves
  • Additional minced scallions


Chicken Mixture

  • Trim stems and finely chop the shiitake mushrooms. Drain and finely chop the water chestnuts.
  • In a medium bow, combine mushrooms, water chestnuts, ginger, carrots and ground chicken.


  • In a second medium bowl, whisk all ingredients for the sauce.
  • Add ¾ of the sauce to the chicken mixture, stirring well to blend. Let marinate 15 minutes.

Cook and Assemble

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken mixture and cook 8-10 minutes, stirring frequently, until chicken has cooked through and vegetables have softened. Add half the peanuts (if using) and cook 2 minutes more.
  • Scoop filling into butter lettuce leaves. Sprinkle with additional peanuts and scallions and drizzle with extra sauce. Serve hot.



Calories: 244kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 1080mg | Potassium: 467mg | Fiber: 3g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

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  1. 5 stars
    ...and i thought Miami is hot!.. Never been to LV on summer. Was there last winter (Jan), weather was pleasant during the day, and cold at night. Anyways, I like the cilantro-lime combo here... must have been a lovely meal.

  2. 5 stars
    I love cilantro-lime anything, and I've been working on a pilaf for a while - it just needs a little tweaking.

    I have a surprise for you on my blog; please stop by!

  3. 5 stars
    I can really sympathize with you on the heat, here in Phoenix... perhaps we should take advantage of the cement's frying-ablities and stop using so much electricity in the house? 🙂
    I love this dish btw, southwestern flare on an Asian-american classic

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