Chicken Lettuce Wraps

Better (and faster!) than takeout, these chicken lettuce wraps combine diced chicken and veggies in a quick garlicky soy and ginger sauce.

chicken lettuce wraps on a platter with sauce in the foreground

Flavor: Savory, nutty, with the perfect touch of Asian-inspired flavors.
Prep note: Prep the lettuce a day ahead and store them with a paper towel in the bag or container to keep them crisp.
Budget tip: Add cooked white or brown rice to the chicken to stretch the recipe further.
Serving suggestions: Chicken lettuce wraps are a fun family meal; set out a variety of toppings and condiments to share!

pouring sauce for chicken lettuce wraps on chicken and vegetables in the pan

filling for chicken lettuce wraps being cooked in a pan

Ingredient Tips For Chicken Lettuce Wraps

Chicken: Use boneless, skinless chicken breasts or swap it for ground chicken or ground turkey.
Lettuce: Use any kind of lettuce for wraps, we love Bibb (or Butter) lettuce leaves or iceberg lettuce.
Veggies: Bell peppers add color and flavor while water chestnuts add crunch.
Sauce: This sauce is made from basic ingredients likely already on hand. Spice it up with a bit of sriracha or sambal. Drizzle the finished chicken lettuce wraps with a little hoisin sauce for serving.

Extras: Set out a colorful assortment of shredded carrots, cabbage, zucchini, cucumbers, chopped mushrooms, or chopped peanuts for extra crunch.

Tasty Asian Inspired Favorites

Did you make these chicken lettuce wraps? Leave a comment and a rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

This tasty chicken stir fry is full of bold flavor and wrapped up in crisp, fresh lettuce leaves. It’s perfect as a light meal or a fun appetizer everyone will love.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Combine diced chicken with cornstarch. Refrigerate while you prepare the rest of the ingredients.
Combine all sauce ingredients and set aside.
Heat olive oil in a pan over medium heat. Add ginger, garlic and the whites of the green onions and cook until fragrant, about 2 minutes.
Add chicken and cook until almost cooked through, about 3-4 minutes. Add water chestnuts, bell pepper and sauce. Simmer 2-3 minutes or until chicken is cooked through.
To serve, place a scoop of the warm chicken filling in a lettuce leaf. Add desired toppings and drizzle with a little bit of hoisin sauce.

If you’ve had lettuce wraps at PF Changs, they are served with crispy rice noodles. I opted not to include the rice noodles in this recipe to make it a little bit healthier. If you want to add them they are fairly simple to fry up!
Heat 2 cups of vegetable or peanut oil to 350°F. Separate your noodles and drop one in. If it crisps up right away, your oil is ready. Drop noodles in the hot oil in small batches until they crisp up (just takes a few seconds). Drain on paper towels. Serve with lettuce wraps.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree, Lunch, Party Food, Sandwich, Snack

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Recipe inspired by Food Network Magazine