Flavorful Chicken Lettuce Wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all!
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The Dinner I Meal Prep Weekly!
I’ve been working on this recipe for a while, and I’m so happy with how it turned out. Many chicken lettuce wraps are packed with sugar or use hoisin sauce, but I wanted a flavorful sauce without either of those.
I make the filling almost weekly for easy lunches throughout the week. It stores and reheats well, getting more flavorful as the days go by. I keep it separate from the prepped lettuce, so when it’s time for lunch, I just heat up a portion and assemble the wraps—lunch in no time!
Quick Tip
Use dark-meat ground chicken for more fat and moisture. Lighter ground chicken dries out faster and tastes drier when cooked.
Ingredients In Chicken Lettuce Wraps
- Veggies: Dice all of them to even size and sauté together for a flavorful base.
- Water chestnuts: Drain and finely dice. In the asian section of most grocery stores.
- Vegetable oil: Heat the oil before adding the chicken for an even sear.
- Ground chicken: Wanna switch things up? Try these Beef Lettuce Wraps.
- Green onions: Stir in at the end for a burst of freshness without overcooking.
- Sauce: Make ahead so it’s ready to add when cooking is done.
- Lettuce leaves: Butter lettuce is my favorite to wrap it in.
How To Make Chicken Lettuce Wraps
- 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.
More 30-Minute Dinner Recipes
Lettuce Wrap Recipe
Lettuce Wrap Recipe packed with saucy ground chicken, tender veggies, and a glossy, flavorful sauce, all wrapped in crisp lettuce cups.
Video
Equipment
Ingredients
Sauce
- 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
Filling
- 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.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: The filling tastes even better the next day! Store the filling and lettuce in separate containers in the fridge. Keep garnishes like nuts and lime stored separately.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 6g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1925IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Toppings
- Chopped peanuts or cashews: Roasted and salted nuts add crunch and a salty kick.
- Fresh lime: Serve lime wedges on the side for squeezing before eating.
- Extra sriracha: Add a few extra dashes for 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 hoisin.
Made it. Family destroyed it. My 7 year old asked if we could eat it agin, tomorrow. Excellent job and recipe! Doubled the mushrooms to 8 oz and used 2 large carrots. Doubled sauce recipe because we like everything sauce!
I am so thrilled to hear this! Thanks Chelsea! 🙂
I love your recipes and am trying to locate egg roll in a bowl right now so I can make it tomorrow. All of your recipes look very simple and quick to make. I am looking forward to trying this one.
Thank you so much Dana! I really appreciate your support on my site! 🙂
I love your recipe
Love these! Such a delicious, easy and healthy option for dinner or lunch!
Love the flavor and crunch of these lettuce wraps!
These chicken lettuce wraps look so amazing and easy to make. Thanks!