Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps make weeknight dinners vibrant fresh and surprisingly quick. You get the deep savory flavor of sautéed chicken and vegetables layered with a perfectly balanced tangy sweet sauce all wrapped up in crisp lettuce cups for a wholesome and fun meal.

The first time I threw these together it was a hot day and turning on the oven was out of the question. My family devoured them and now they have become a frequent request in our home.

Ingredients

• Ground chicken: contributes protein and soaks up all the delicious sauce flavors. Choose a lean or organic option for best texture
• Vegetable oil: helps everything brown and blend together without overpowering the other ingredients. I reach for a neutral oil like avocado or canola
• Onion: finely diced for sweetness and depth
• Garlic: delivers a bold savory punch. Fresh makes a difference
• Fresh ginger: adds warmth and aromatic lift. Pick a plump piece and grate just before using
• Red bell pepper: for bright color and crunch. Look for firm shiny peppers
• Spring onions: for a mild bite inside and fresh garnish. Choose crisp stalks
• Carrot: gives sweetness and vibrant color. Grate right before adding for peak freshness
• Hoisin sauce: brings sweet and salty umami. Go for a brand with less sugar if possible
• Soy sauce: creates a savory backbone. Low-sodium is my pick
• Rice vinegar: gives a gentle tang to balance the richness. Use unseasoned for control over sweetness
• Sesame oil: delivers deep toasty flavor. Toasted sesame oil is best but use sparingly
• Sriracha or chili garlic sauce: for anyone craving a little extra heat
• Butter lettuce or iceberg lettuce: makes the crispiest wrappers. Separate leaves and keep them cold for crunch
• Toasted sesame seeds: add visual pop and subtle nuttiness

Step-by-Step Instructions

Make the Sauce:

Whisk together hoisin sauce soy sauce rice vinegar sesame oil and sriracha if using. This ensures each component is well balanced and ready for a quick toss at the end

Sauté Aromatics:

Heat vegetable oil in a large skillet over medium-high heat. Drop in diced onion and let it cook for about two minutes stirring just enough to prevent browning until soft and fragrant

Layer in Garlic and Ginger:

Add minced garlic and grated ginger to the softened onions. Stir constantly for about thirty seconds. This step brings out both their aromas and infuses the oil so every bite pops with flavor

Brown the Chicken:

Add ground chicken to the pan breaking it up as you go. Sauté for four to five minutes until any liquid evaporates and the chicken browns slightly. It should look crumbly and cooked through

Cook Veggies:

Stir in bell pepper grated carrot and most spring onions to the chicken. Let these soften for two to three minutes. The bell pepper should keep its color and the carrot will sweeten things up

Add Sauce and Finish:

Pour in your pre-whisked sauce. Stir thoroughly until everything glistens and smells amazing. Let the mix bubble for another one to two minutes just until it reduces slightly

Serve and Garnish:

Spoon the hot chicken mixture into chilled lettuce leaves. Top each with a sprinkle of fresh spring onions and toasted sesame seeds if you like. Serve straight away for the best crunch

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My favorite part is always that deep hoisin bite balanced by fresh ginger. My mom and I used to argue over who got the crispiest lettuce leaves but now we always make extra so nobody misses out.

Storage Tips

Let leftovers cool before covering and storing in an airtight container in the fridge. The chicken filling keeps for up to three days and you can reheat gently in a skillet or microwave. Store lettuce leaves separately wrapped in paper towels for best texture

Ingredient Substitutions

Swap ground turkey or firm tofu for the chicken if you want a different protein. Water chestnuts or finely chopped mushrooms add a lovely crunch and more substance for plant-based eaters. If you do not have hoisin try mixing one part soy sauce with one part plum jam plus a splash of rice vinegar

Serving Suggestions

Pair with simple steamed jasmine rice or a pot of miso soup for a rounded meal. I love serving alongside fresh cucumber sticks or edamame. These wraps also work well on an appetizer platter for parties

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A Bit of History

Inspired by dishes like Chinese chicken lettuce wraps and San Choy Bow these wraps are a fast casual classic now common in many Asian-fusion restaurants. The combination of sweet salty spicy elements with crisp lettuce is pure genius and a crowd pleaser for all ages

Recipe FAQs

→ What lettuce works best for these wraps?

Butter lettuce and iceberg both work well. Their sturdy, crisp leaves hold the filling and add refreshing crunch.

→ Can I substitute ground chicken?

Yes, ground turkey or firm tofu are excellent alternatives for varying protein or making it vegetarian.

→ Is this dish suitable for meal prep?

Prepare the chicken filling ahead, store airtight, and assemble wraps fresh for best lettuce texture.

→ How can I make this gluten-free?

Use gluten-free hoisin and soy sauces. Always check labels for any hidden wheat or allergens.

→ What sides pair well with these lettuce wraps?

Pair with jasmine rice, rice noodles, or a light cucumber salad for a satisfying spread.

→ How can I add more spice?

Add extra sriracha or chili garlic sauce to the filling, or serve with sliced fresh chilies on the side.