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Chicken Lettuce Wraps

Amazing Chicken Lettuce Wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all. These lettuce wraps are loaded with flavor and texture.
Course Appetizer, Dinner, lunch, Main Course
Cuisine Chinese
Keyword chicken lettuce wraps
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 -16 lettuce wraps
Calories 68kcal
Cost $7.53



  • 1/2 tablespoon cornstarch
  • 3 tablespoons chicken stock
  • 2 tablespoons regular (all purpose, not light) soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1-2 teaspoons brown sugar (add to desired preference)
  • 1 teaspoon Sriracha sauce


  • 1 cup EACH finely diced yellow onion, finely diced carrots, finely diced mushrooms, finely diced red pepper (about 1 small onion, 1 large carrot, 4 ounces mushrooms, 1 bell pepper)
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger minced (if you really love ginger, increase to 2 tablespoons)
  • 1 pound ground chicken (dark meat if possible)
  • 1/2 cup EACH: finely diced canned water chestnuts, thinly sliced green onions
  • 12-16 lettuce leaves (we like Boston/Bibb lettuce best; Iceberg also works well)
  • Optional garnish: coarsely chopped peanuts or cashews, fresh lime wedges


  • SAUCE: Start by whisking together the sauce: add the cornstarch to 1 tablespoon chicken stock and whisk with a fork until smooth. Then add remaining 2 tablespoons chicken stock. Add in the 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons oyster sauce, 2 teaspoon sesame oil, 1-2 teaspoons brown sugar (add to taste), and 1 teaspoon Sriracha sauce. Stir to combine.
  • VEGGIE PREP: Prep the veggies first, since the cooking goes quickly. Finely dice a yellow onion, peel and finely dice a large carrot, finely dice some mushrooms, finely dice a red pepper, mince garlic, and finely dice ginger. Drain the water chestnuts and finely dice those. Thinly slice green onions.
  • COOK: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add in 1 cup onion, 1 tablespoon minced garlic, 1 to 2 tablespoons minced ginger. Cook for 2-3 minutes until beginning to get soft and fragrant. Add in the ground chicken. Make sure to break up the ground chicken with a wooden spoon so there are no large clumps. Sauté for 5-7 minutes (breaking up/stirring almost constantly) or until mostly white and cooked through. Drain off any accumulated liquid and return skillet to medium-high heat.
  • ADD VEGGIES: Add all the vegetables: the carrots, red pepper, mushrooms, and water chestnuts. Cook for 2-3 minutes until the carrot is softened and chicken is cooked through. Give the sauce another quick stir if it has settled and then pour over the mixture. Cook for another 1-2 minutes or until the sauce thickens and coats the filling. Taste and adjust seasoning. Add salt until the flavors sing.
  • SERVE: Transfer the filling to a bowl or large plate and serve alongside lettuce leaves, sliced green onions, and chopped peanuts or cashews (if using). Spoon filling into lettuce leaves and top with green onions and nuts. Serve with lime wedges on the side and add a squeeze of lime before eating. Roll up and enjoy immediately.


Chicken Lettuce Wraps are a great make-ahead meal -- in fact, they taste even better the next day! Store the filling in a container in the fridge, separate from the lettuce that's stored in its own container. Store garnish ingredients (lime/nuts) separately.


Serving: 16lettuce wraps | Calories: 68kcal | Carbohydrates: 4.9g | Protein: 7.5g | Fat: 2.1g | Cholesterol: 20.8mg | Sodium: 178.6mg | Fiber: 1.3g | Sugar: 2.1g