We love this Chicken Lettuce Wraps Recipe! It’s so delicious and we love that this recipe makes a bunch, which is great because they make great leftovers to enjoy the next day!
We love the versatility of this recipe! You can make it ahead of time, it makes a great appetizer for a crowd or you can enjoy it as a whole meal in itself for both lunch or dinner, and it’s a really great to-go lunch that travels so well!
What are Chicken Lettuce Wraps?
Chicken lettuce wraps are a great, delicious, low carb dish. It consists of a mouthwatering chicken mixture filled with asian flavors. The filling is scooped into individual lettuce cups and wrapped or rolled up, giving the slightly sweet and savory chicken filling a bright, crunchy texture contrast. Our chicken lettuce wraps recipe is truly a treat that you can enjoy is a number of different ways; as a shared appetizer, a grab and go lunch, or a simple dinner!
How to Make Chicken Lettuce Wraps
Chicken Ingredients
Sauce Ingredients
Process
- Place the first five ingredients into a small bowl and whisk together.
- Pour mixture over the chicken and stir together. Marinate.
- Place all ingredients for cooking sauce into a small bowl and whisk together.
- Place some oil into a large skillet over high heat. Sauté chicken until partially cooked.
- Remove from skillet and set aside.
- Pour some oil into the same skillet and place over high heat. Sauté the ginger, garlic and shiitake mushrooms.
- Add the bamboo shoots and water chestnuts and continue to sauté. Season with salt and pepper.
- Add chicken back into the skillet; cook and stir.
- Pour the cooking sauce over the mixture and stir together. Lower the heat to medium and allow the mixture to thicken.
- Stir in the green onions. Adjust seasonings as needed.
- Top mixture with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.
Tools Needed
- cutting board
- chefs knife
- mixing bowls
- whisk
- wooden spoons
- liquid measuring cup
- measuring spoons
- sauté pan
What Lettuce to Use for Chicken Lettuce Wraps
Crisp, hearty and mild types of lettuce is our choice for chicken lettuce wraps. We love the refreshing texture contrast that it provides without overpowering the filling. Some of our favorite choices are:
- butter lettuce
- iceberg
- romaine
Cabbage is also a good option, if you’re looking for something thicker and even more hearty to wrap the chicken filling in. Some options we recommend are:
- savoy cabbage
- napa cabbage
- green or purple cabbage
Make Ahead and Freezing Chicken Lettuce Wraps
Make Ahead
The filling for the chicken lettuce wraps can be made up to 3 days ahead of time. Cool completely, then store in an airtight container in the refrigerator. When ready to reheat, pour filling into a sauté pan along with 1 to 2 tablespoons water and simmer over medium-low heat, stirring frequently, until heated through.
Parts of the filling can also be prepped a few days ahead of time:
- garlic and ginger – minced 3 days ahead of time
- bamboo shoots and water chestnuts – diced 3 days ahead of time
- shiitake mushrooms – stemmed and diced 3 days ahead of time
- sauce – mixed together 3 days ahead of time
- chicken – diced 1 day ahead of time
Freezing
The filling can be made and frozen in an airtight container for up to 3 months. Cool filling completely before transferring into a freezer friendly, airtight container, removing as much air as possible (if storing in a ziploc bag) until ready to use.
When ready to use, transfer container to refrigerator and thaw overnight. Once filling is thawed, pour filling into a sauté pan and simmer over medium-low heat, stirring frequently, until heated through.
Chicken Lettuce Wraps Variations
- Diced chicken breast or ground chicken can be used instead of chicken thighs
- Firm tofu thats been pressed (releasing some water) can be crumbled and used for a vegetarian option
- Ground beef can be used as another protein option
- Ground pork or diced pork shoulder can be used as another protein option
- A mix of stemmed and diced wild mushrooms can also be used as another vegetarian option
More Asian-Inspired Recipes You Will Love
Chicken Lettuce Wraps Recipe
INGREDIENTS
chicken
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 2 teaspoons low sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 6 boneless, skinless chicken thighs diced
sauce
- 2 ½ tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- 2 ½ teaspoons cornstarch
- 1 teaspoon sesame oil
assembly
- 4 tablespoons neutral oil divided
- 2 minced garlic cloves
- 2 teaspoons minced ginger
- 4 ounces shiitake mushrooms cleaned, stemmed and diced
- ½ cup drained and diced bamboo shoots
- ½ cup drained and diced water chestnuts
- 2 green onions thinly sliced
- 1 head butter lettuce or iceberg lettuce leaves separated
garnish
- 1 green onion, thinly sliced
- 2 teaspoons toasted sesame seeds
INSTRUCTIONS
- Place the first five ingredients into a small bowl and whisk together.
- Pour mixture over the chicken and stir together. Set aside and allow chicken to marinate for 10 minutes.
- Place all ingredients for cooking sauce into a small bowl and whisk together. Set aside.
- Place 2 tablespoons oil into a large skillet over high heat. Sauté chicken for 6 to 8 minutes or until half cooked. Remove from skillet and set aside.
- Pour remaining oil into the same skillet and place over high heat. Sauté the ginger, garlic and shiitake mushrooms for about 5 minutes.
- Add the bamboo shoots and water chestnuts and sauté for an additional 3 minutes. Season with salt and pepper.
- Add chicken back into the skillet; cook and stir for 2 minutes.
- Pour the cooking sauce over the mixture and stir together. Lower the heat to medium and allow the mixture to thicken, 2 to 4 minutes.
- Stir in the green onions. Adjust seasonings as needed.
- Top mixture with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.
NOTES
- Diced chicken breast or ground chicken can be used instead of chicken thighs
- Firm tofu thats been pressed (releasing some water) can be crumbled and used for a vegetarian option
- Ground beef can be used as another protein option
- Ground pork or diced pork shoulder can be used as another protein option
- A mix of stemmed and diced wild mushrooms can also be used as another vegetarian option
- garlic and ginger – minced 3 days ahead of time
- bamboo shoots and water chestnuts – diced 3 days ahead of time
- shiitake mushrooms – stemmed and diced 3 days ahead of time
- sauce – mixed together 3 days ahead of time
- chicken – diced 1 day ahead of time