Chicken Lettuce Wraps Recipe
Ever have one of those days where you’re craving something light, fresh, and a little bit out of the ordinary? That’s exactly where these chicken lettuce wraps come in. They’re the perfect balance of savory and crunchy, with a sauce that ties everything together in the most delicious way. It’s one of those recipes that feels almost too easy for how flavorful it turns out—perfect for a busy weeknight or when you just need a quick, satisfying meal.
I first started making chicken lettuce wraps during a phase when I was trying to cut back on carbs but still wanted meals that didn’t feel like I was missing out on anything. The moment I took my first bite, I was hooked. There’s something so satisfying about the cool, crisp lettuce against the warm, savory filling. Plus, they’re customizable—you can add more veggies, play around with the sauce, or even swap out the chicken. And trust me, after making these once, you’ll start looking for excuses to whip them up all the time.
My first taste of lettuce wraps: a game-changer
The first time I had lettuce wraps was at a bustling, family-style restaurant. I remember thinking, “Lettuce as a wrap? Isn’t that just going to fall apart?” But I couldn’t have been more wrong. I was immediately struck by the crunch of the lettuce and how it perfectly cradled the flavorful filling without overwhelming it. The freshness paired with the savory chicken and that umami-packed sauce had me hooked.
Ever since then, I’ve been on a mission to recreate that magic at home—and after some trial and error, this recipe came to be. Every time I make it, it takes me back to that first bite—simple, fresh, and so satisfying.
The origin story (or how I stumbled upon this simple delight)
Lettuce wraps may feel like a modern-day “health food” trend, but they’ve actually been a part of various Asian cuisines for centuries. In Chinese cuisine, for example, lettuce wraps (known as “sang choy bao”) are often made with minced pork or chicken and served as a refreshing appetizer or a light main course. Over time, variations have popped up in different regions, with restaurants adding their own twist—like using water chestnuts for extra crunch or hoisin sauce for that perfect sweet-salty balance.
What I love about this dish is its versatility. You can tweak it to fit your preferences, diet, or just whatever ingredients you happen to have on hand (I can’t tell you how many times I’ve made a “clean out the fridge” version that still turned out amazing!).
Let’s talk ingredients: the stars of the show
- Ground chicken: The main protein here, ground chicken is lean, cooks quickly, and soaks up all the flavors from the sauce beautifully. If you’re out of ground chicken, feel free to swap it with ground turkey or even beef for a heartier twist.
- Water chestnuts: These add a satisfying crunch that really elevates the texture of the dish. If you don’t have any on hand, chopped celery or jicama can work as crunchy substitutes.
- Bell pepper: Not only does it bring a pop of color, but its mild sweetness contrasts perfectly with the savory elements. Any color bell pepper works, though I tend to go for red or yellow for a bit of extra sweetness.
- Garlic & ginger: These two are non-negotiable. The garlic adds depth, while the ginger brings a fresh zing that makes the flavors pop.
- Romaine lettuce: These big, sturdy leaves hold the filling without tearing or getting soggy. Butter lettuce also works if you prefer a softer, more delicate wrap.

Kitchen gear: what you need (and what you can totally skip)
To make these chicken lettuce wraps, you don’t need much in the way of special equipment—another reason I love this recipe! Here’s what I recommend:
- Non-stick skillet: A good skillet ensures that your chicken cooks evenly without sticking. If you don’t have a non-stick, a well-seasoned cast iron will do the trick.
- Sharp knife: You’ll be chopping a lot of veggies here, so make sure your knife is sharp—it’ll make your life so much easier.
- Mixing bowl: For the sauce, you’ll need a small bowl to whisk it all together. Pro tip: use a fork or small whisk to make sure the cornstarch is fully dissolved to avoid any lumps.
And that’s it! No fancy gadgets required—just your kitchen basics.
Step-by-step: my foolproof method (and a few hard-learned lessons)
Let’s get cooking! Here’s how to whip up these chicken lettuce wraps, step by step:
- Start with the sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, and cornstarch. The cornstarch helps thicken the sauce slightly, so it clings to the filling rather than just sinking to the bottom. I’ve forgotten the cornstarch before, and while it still tasted great, the texture wasn’t quite right—so don’t skip it!
- Cook the chicken: Heat a tablespoon of oil in a large non-stick skillet over medium heat. Once the oil’s shimmering, add the ground chicken. Break it up with a spatula and stir-fry for about 2-3 minutes, or until it’s no longer pink. If your chicken starts to stick, add a splash of water—it helps loosen things up without adding more oil.
- Add the veggies: Push the chicken to one side of the pan and toss in the diced water chestnuts, bell pepper, garlic, ginger, and onion. Stir-fry everything together for about 3-4 minutes, or until the veggies are tender but still have some bite. If you like a bit more caramelization on your onions, let them cook for an extra minute or two.
- Sauce it up: Pour the sauce over the chicken and veggie mixture, stirring to coat everything evenly. Let it cook for another 1-2 minutes, just until the sauce thickens slightly and everything is glossy and delicious.
- Assemble and serve: Spoon the filling into large romaine lettuce leaves and serve immediately. It’s best to enjoy them right away while the filling is hot and the lettuce is crisp.

Variations: how to make this recipe your own
The beauty of these chicken lettuce wraps is how adaptable they are. Here are a few of my favorite variations:
- Make it gluten-free: Swap the soy sauce for tamari or coconut aminos, and double-check that your hoisin sauce is gluten-free (some brands contain wheat).
- Vegetarian version: Sub out the chicken for crumbled tofu or chopped mushrooms. Both soak up the sauce nicely and provide that meaty texture.
- Spicy kick: Add a drizzle of sriracha or a sprinkle of red pepper flakes to the sauce for some heat.
- Seasonal veggies: In the summer, I love swapping in zucchini or shredded carrots for the bell pepper. In winter, try adding some finely chopped cabbage or even butternut squash cubes.
Serving ideas: let’s make it dinner party-worthy
If you’re serving these at a dinner party (or even just a fun family meal), consider setting up a “build your own wrap” station. Lay out the lettuce leaves on a large platter, with the filling in a bowl in the center, and maybe some extra toppings like sliced green onions, chopped peanuts, or cilantro.
For presentation, I like to garnish with sesame seeds and a lime wedge for squeezing over the top—just that little extra zing makes a world of difference!
Drink pairings: keeping it light and refreshing
These wraps pair beautifully with something light and crisp. A cold glass of sauvignon blanc is always a winner, but if you’re in the mood for something non-alcoholic, try sparkling water with a splash of lime. I’ve even served them alongside iced green tea, and it was a surprisingly perfect match!
Storing and reheating tips
If you have leftovers (though, let’s be real, that rarely happens), the filling keeps well in the fridge for up to 3 days. Store it in an airtight container, and when you’re ready to eat, reheat it gently in the microwave or on the stovetop. Just be sure to store the lettuce leaves separately, as they’ll wilt if left in contact with the filling.
Scaling the recipe: more wraps, anyone?
This recipe easily doubles or even triples if you’re feeding a crowd. Just keep in mind that when scaling up, you might need a larger skillet or pan to avoid overcrowding. Overcrowding leads to steaming instead of browning, and you want that bit of sear on the chicken and veggies for maximum flavor.
Common issues and how to fix them
- Soggy lettuce: Make sure to pat your lettuce leaves dry before serving. Excess moisture will make them soggy and harder to hold the filling.
- Filling too salty: If you find the sauce a bit too salty for your taste, reduce the soy sauce or add a touch of honey to balance it out.
Go ahead, give it a try!
I can’t wait for you to try these chicken lettuce wraps—they’re one of those recipes that are easy to make, endlessly customizable, and always a hit. Whether you’re cooking for yourself, your family, or a group of friends, these wraps are bound to become a new favorite. So grab your skillet, chop those veggies, and get ready to enjoy a fresh, flavorful meal that’s as fun to eat as it is to make.

Frequently asked questions
1. Can I use other types of lettuce?
Yes! While I love romaine for its sturdiness, butter lettuce is a great alternative for a softer wrap.
2. Is there a low-carb version of this recipe?
Good news—it already is low-carb! The lettuce replaces traditional wraps, keeping things light and healthy.
3. How can I make the filling less spicy?
This recipe isn’t particularly spicy, but if you’re sensitive to heat, just omit any hot sauce or red pepper flakes you might want to add.
4. Can I freeze the filling?
You can freeze the cooked chicken and vegetable filling in an airtight container for up to 3 months. Just thaw and reheat when you’re ready to serve.
5. Can I add other veggies?
Absolutely! This recipe is super flexible. Try adding shredded carrots, zucchini, or even some finely chopped mushrooms for extra flavor and nutrition.

Chicken Lettuce Wraps Recipe
Whip up these easy and healthy chicken lettuce wraps for a quick, flavorful meal. Ready in 20 minutes and packed with fresh, savory goodness!
- Total Time: 20 minutes
- Yield: 4
Ingredients
- 1 lb ground chicken
- 1 tablespoon oil
- 8 ounces water chesnuts diced
- 1 small bell pepper diced
- 3 cloves garlic minced
- 1/2 inch ginger chopped
- 1 small onion finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 head romaine 8 large leaves
Lettuce wrap sauce
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 1/2 teaspoon cornstarch
Instructions
- Start with the sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, and cornstarch. The cornstarch helps thicken the sauce slightly, so it clings to the filling rather than just sinking to the bottom. I’ve forgotten the cornstarch before, and while it still tasted great, the texture wasn’t quite right—so don’t skip it!
- Cook the chicken: Heat a tablespoon of oil in a large non-stick skillet over medium heat. Once the oil’s shimmering, add the ground chicken. Break it up with a spatula and stir-fry for about 2-3 minutes, or until it’s no longer pink. If your chicken starts to stick, add a splash of water—it helps loosen things up without adding more oil.
- Add the veggies: Push the chicken to one side of the pan and toss in the diced water chestnuts, bell pepper, garlic, ginger, and onion. Stir-fry everything together for about 3-4 minutes, or until the veggies are tender but still have some bite. If you like a bit more caramelization on your onions, let them cook for an extra minute or two.
- Sauce it up: Pour the sauce over the chicken and veggie mixture, stirring to coat everything evenly. Let it cook for another 1-2 minutes, just until the sauce thickens slightly and everything is glossy and delicious.
- Assemble and serve: Spoon the filling into large romaine lettuce leaves and serve immediately. It’s best to enjoy them right away while the filling is hot and the lettuce is crisp.
Notes
Serving ideas: let’s make it dinner party-worthy
If you’re serving these at a dinner party (or even just a fun family meal), consider setting up a “build your own wrap” station. Lay out the lettuce leaves on a large platter, with the filling in a bowl in the center, and maybe some extra toppings like sliced green onions, chopped peanuts, or cilantro.
For presentation, I like to garnish with sesame seeds and a lime wedge for squeezing over the top—just that little extra zing makes a world of difference!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner