Lettuce Wrap Recipe packed with saucy ground chicken, tender veggies, and loads of flavor, all wrapped up in cool, crunchy lettuce cups that you’ll want to make on repeat!
author’s notes
The Make-Ahead Dinner That Everyone Loves
Over the years, I’ve shared how much I rely on prep-ahead meals during busy weeks, and during basketball season I’m especially intentional about it. Having food ready to go saves me from very hangry kids and makes sure dinner can happen fast, even on the craziest nights.
Lettuce wraps are one of my go-to meals. I make the filling ahead of time or earlier in the day and it only gets more flavorful as it sits. I usually prep a big batch of rice too, so when dinner rolls around it’s just reheat, scoop, and eat.
The kids love the filling piled over rice, and my husband and I cannot get enough of it tucked into crisp lettuce boats.
This lettuce wrap recipe is one of those meals everyone gets excited about, which is always a win.
Ingredients In My Lettuce Wrap Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Ground chicken | Dark meat stays juicier (& has more flavor), but any ground chicken works well. |
| Veggies | Dice everything small so it cooks fast and fits perfectly in the lettuce cups. |
| Garlic and ginger | Fresh gives the best flavor, but jarred works in a pinch! |
| Sauce ingredients | Whisk the cornstarch with broth first for a smooth sauce, and don’t skip the oyster sauce; it’s the secret to the best flavor! |
| Lettuce and toppings | Boston or Bibb lettuce is soft and flexible, iceberg adds extra crunch. |
Toppings That Make It Even Better!
This lettuce wrap recipe is great as is, but the toppings take it to the next level:
- Chopped peanuts or cashews: Roasted and salted nuts add a great crunch!
- Fresh lime: Serve lime wedges on the side for squeezing before eating.
- Extra sriracha: Add a few extra dashes for some extra heat.
- Rice sticks: Crispy fried noodles are a classic topping. Try this recipe.
- Hoisin sauce: Perfect for dipping if you’re a fan of the flavor.
How To Make This Lettuce Wrap Recipe
- Make Sauce: Start with the sauce so it has time for the flavors to sit.
- Prep Veggies: Finely dice for even cooking and better texture.
- Cook Chicken: Cook the chicken until it’s fully browned for better flavor.
- Combine Chicken and Veggies: Stir frequently to ensure even cooking of the veggies.
- Add Sauce to Filling: Watch for it to thicken as it cooks.
- Assemble Wraps: Assemble just before serving for the best texture.
Chelsea’s Favorite Sides
What To Serve On The Side
- Noodles: Simple Asian noodles make it feel like takeout night!
- Coconut rice: Adds a little extra flavor and feels fun with the wraps.
- Veggie side: A quick cucumber salad, slaw, or roasted broccoli for some extra crunch!
More 30-Minute Dinner Recipes To Love:
Lettuce Wrap Recipe
Video
Equipment
Ingredients
- 1-1/2 teaspoons cornstarch
- 3 tablespoons chicken stock or broth
- 2 tablespoons soy sauce regular not lite
- 2 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 to 2 teaspoons brown sugar add to preference
- 1 teaspoon honey
- 1 teaspoon Sriracha
- 1 cup finely diced yellow onion 1 small onion
- 1 cup finely diced carrots 1 large carrot
- 1 cup finely diced red pepper 1 bell pepper
- 1 cup diced mushrooms 4 ounces mushrooms
- 1 tablespoon minced garlic
- 1 to 2 tablespoons ginger minced, add to preference
- 1/2 cup finely diced canned water chestnuts (drained)
- 1 tablespoon olive oil
- 1 pound ground chicken dark meat if possible
- 1/2 cup thinly sliced green onions
- 12 to 16 lettuce leaves I like Boston/Bibb lettuce best; Iceberg also works well
- Chopped peanuts or cashews, optional garnish
- Lime fresh lime wedges for optional garnish
Instructions
- Sauce: Whisk cornstarch with chicken stock until smooth, then stir in the remaining sauce ingredients and set aside.
- Since cooking goes quickly, prep everything first. Finely dice the onion, carrot, mushrooms, and pepper. Mince the garlic & ginger. Drain and finely dice the water chestnuts. Thinly slice green onions.
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, & ginger. Cook for 2-3 minutes until fragrant and starting to soften. Add the ground chicken and break it up with a wooden spoon. Cook for 5-7 minutes, stirring often, until mostly cooked through. If there is any excess liquid, drain it and return the skillet to medium high heat.
- Add carrot, red pepper, mushrooms, & water chestnuts. Cook for 2-3 minutes until the carrot softens. Give the sauce a quick stir, then pour it into the skillet. Cook for 1-2 minutes until thickened and evenly coating the filling. Taste and adjust seasoning, adding salt if needed.
- Transfer filling to a serving bowl. Spoon into lettuce leaves and top with green onions and optional chopped nuts. Serve with lime wedges and squeeze fresh lime over the wraps before eating. Enjoy right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I love lettuce wraps, and this recipe was fantastic. We have tried many versions over the years, and this one is our new favorite. Using ground chicken is a game changer and far easier than dicing chicken, as other recipes require.
My only critique is the prep time. The recipe lists 20 minutes, but it took me closer to 45 minutes, even with a little help from my husband. That said, it was absolutely worth the extra time!
I’m so thrilled to hear this! Thanks so much Suzanne!
Is there anything you can substitute for the oyster sauce in PF Changs Lettucd Wrsos?
Yes! Use 2 tablespoons hoisin and 1 tablespoon soy sauce in place of the 3 tablespoons oyster sauce.