Lettuce Wraps

Quick Summary

Lettuce Wraps– made with ground chicken, fresh vegetables, herbs, and a flavorful Asian inspired sauce. Wrap all of the ingredients up in a crisp lettuce leaf and serve as an appetizer or main dish! A fun and delicious recipe!

Lettuce Wraps always remind me of the restaurant P.F. Changs. Anyone else? Their lettuce wraps are nostalgic for me. I ordered them MANY times during my college years.

I haven’t been to that restaurant in years because lettuce wraps are SO easy to make at home and they taste just as good, maybe even better!

This lettuce wrap recipe is made with ground chicken (you can use turkey or pork), fresh vegetables, and an Asian-inspired sauce that will knock your socks off. It’s so good and gives the chicken lots of flavor.

And the best part? You only need 30 minutes to make these fresh and delicious wraps. They make a great appetizer or main dish. They are fun to make and fun to eat! Kids and adults go crazy for them!

Table of Contents

  1. Ingredients
  2. How to Make Lettuce Wraps
  3. Variations
  4. How to Store
  5. More Easy Recipes
  6. Lettuce Wraps Recipe


(Scroll down to the recipe card for measurements and instructions)

For the Sauce:

  • Hoisin sauce– a thick, dark colored sauce that is sweet and salty.
  • Soy sauce or Tamari– we recommend lite soy sauce. If you need the recipe to be gluten-free, make sure you use Tamari.
  • Lime juice– use fresh limes!
  • Chili garlic sauce– for a little heat.
  • Mint– you can find mint in the produce section with the herbs.
  • Ginger– always use fresh ginger. The flavor is SO good!
  • Garlic– a must!

For the Chicken:

  • Oil– we use coconut oil or avocado oil. Use your favorite cooking oil.
  • Chicken– you can use ground chicken, turkey, or pork.
  • Water chestnuts– water chestnuts come in a can and add a nice crunch to the wraps. Most grocery stores keep them in the International section of the store.

For Serving:

  • Lettuce– lettuce is the base of the wraps. Use Boston or butter lettuce, the leaves are the perfect size. Romaine hearts or cabbage leaves are also good options. Cut the bottom part of the head of lettuce off. Then carefully peel away each lettuce leaf. Wash the leaves before serving.
  • Red cabbage– shredded for added color and crunch!
  • Carrot– cut into thin, short strips (julienned).
  • Scallions– sliced!
  • Herbs– cilantro and mint! So fresh!
  • Cashews– chopped! You can also use chopped peanuts. The nuts add a salty crunch.

How to Make Lettuce Wraps

  • In a small bowl, whisk together the hoisin, soy sauce, lime juice, chili garlic sauce, mint, ginger, and garlic. Set aside.
  • In a large skillet, heat the oil over medium high heat. Add the ground chicken and cook, breaking up with a wooden spoon, for 3 to 5 minutes.
  • Add in the water chestnuts and pour in the sauce. Cook for 2 to 3 minutes or until chicken is cooked through.
  • To assemble the lettuce wraps, spoon the mixture into the center of the lettuce leaves. Top with shredded cabbage, carrots, scallions, cilantro, mint, and chopped cashews (or peanuts).
  • Serve immediately.


  • Instead of using ground chicken, you can use ground turkey or pork. If you want to make vegetarian lettuce wraps, use tofu.
  • Use your favorite veggies! Mushrooms and bell peppers are great to add to the mixture. Fresh cucumbers also add a refreshing touch.
  • The cashews (or peanuts) add a fantastic crunch, but if you are allergic to nuts, you can leave them off.
  • You can garnish the wraps with fried rice noodles or sticks.
  • Serve plain or serve your favorite sauces on the side. A few good options are sriracha mayo, chili garlic sauce, or peanut sauce.
  • If you don’t want to make a lettuce wrap, you can put the filling on top of a bed of greens, in a tortilla, or make a rice or noodle bowl.

How to Store

To Store in the Fridge: The sauce can be made in advance. It will keep in the fridge for up to 5 days. Store the leftover chicken mixture in an airtight container in the fridge for up to 5 days. Make sure you store the lettuce separately so it doesn’t get soggy.

To Freeze: You can freeze the chicken mixture. Let it cool completely and place in a freezer container or bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.

To Reheat: Reheat the filling in the microwave or in a skillet on the stove top and serve in lettuce cups.

More Easy Recipes

  • Teriyaki Chicken
  • Fresh Spring Rolls with Peanut Sauce
  • Teriyaki Chicken Meatballs
  • Asian Quinoa Salad
  • Takeout Sesame Noodles
  • Sesame Ginger Rice Salad
  • Beef Stir Fry

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