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 our Chicken Lettuce Wraps Recipe
Ingredients Needed for Chicken Lettuce Wraps
CHICKEN
- red wine vinegar
- water
- low sodium soy sauce
- cornstarch
- black pepper
- boneless, skinless chicken thighs
ASSEMBLY
- neutral oil
- garlic cloves
- ginger
- shiitake mushrooms
- bamboo shoots
- water chestnuts
- green onions
- butter lettuce or iceberg lettuce
SAUCE
- hoisin sauce
- low sodium soy sauce
- red wine vinegar
- water
- oyster sauce
- light brown sugar
- cornstarch
- sesame oil
GARNISH
- green onion
- toasted sesame seeds
Tools Needed
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.
What Lettuce to Use for Our Chicken Lettuce Wraps Recipe
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 This Chicken Lettuce Wraps Recipe
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.
Variations for Our Chicken Lettuce Wraps Recipe
- 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
Other Asian-Inspired Recipes You Will Love:
- Mongolian Beef
- Potstickers
- Korean Beef Bulgogi
- Chicken Satay with Peanut Sauce
- Char Siu Pork
- Shrimp Shumai
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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.
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Absolutely amazing, I grew up in Hong Kong and this reminded me so much of home, it took a bit longer to make than expected but that was because I was making two dishes at once and was faffing.
Overall 10/10 and would recommend serving with some rice ;)
Made these for dinner tonight! They were absolutely delicious! My boyfriend said that the whole dish looked like it was out of a restaurant. Well done, Jenny and Teri!
Made them last night, they were delicious! We made a few changes though: we added peanuts and crunchy asian noodles. The noodles made the differencde for me. Also add a little more water to the cooking sauce it was a little thick for my liking. Fantastic Recipe!!!!
Just made this recipe for my mom & dad! Thank you so much they absolutely love it! Sooooo delicious! I’m glad I went for the chicken breast and not ground chicken like other recipes called for.
I just made this for a Father’s Day dinner. Everyone went back for seconds. This dish is amazing. I didn’t have mushrooms or bamboo shoots, so I used red bell pepper, baby corns, and broccoli. Served with a fishsauce-steamed rice bowl on the side, this was a killer dinner for my Old Man. Thank you so much for this recipe.
These were a huge hit in our house a few weeks ago! LOVED this recipe. I normally make them with ground chicken or turkey, so the actual diced chicken was a welcome surprise! Thanks ;)
Made these a few weeks ago and they turned out fantastic and tasted delicious! Making them again tonight, can’t wait!! Love them even more than the ones from PF Changs.
Thank you for the recipe!!