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4 Asian chicken lettuce wraps on a white plate
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Asian Chicken Lettuce Wraps

These Asian Chicken Lettuce Wraps are quick, easy, full of flavor, and ready in less than 30 minutes. Serve them as the main course for dinner or lunch or as an appetizer!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Servings: 4 (2 wraps per serving; recipe makes 8 wraps total)
Estimated Calories: 346
Author: Michelle

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1 cup chopped onions, about ¼ to ½-inch pieces
  • 2 cloves garlic, minced
  • ¼ cup hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon light brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sriracha, optional (add more, less or omit for the amount of heat you want)
  • 1 (8-ounce) can water chestnuts, drained and cut into ¼ to ½-inch pieces
  • 8 medium to large romaine lettuce leaves, butter or iceberg lettuce can also be used (use as many leaves as you need)
  • ½ cup julienned carrot, for topping (optional)
  • ½ cup julienned cucumber, for topping (optional)
  • ¼ cup thinly sliced green onions, for topping (optional)

Instructions

  • Heat the oil in a medium to large skillet (I use a 10") over medium-high heat.
  • Add the chicken and onions to the skillet; cook, stirring occasionally and breaking up the chicken into small pieces, until the chicken is cooked through and no longer pink.
  • Reduce the heat to medium-low; add the garlic and cook, stirring constantly, for one minute.
  • Add the hoisin sauce, oyster sauce, soy sauce, rice vinegar, ginger, brown sugar, sesame oil, and sriracha (if using); stir to combine and cook, stirring occasionally, for 2 minutes.
  • Add the water chestnuts; stir to combine and cook, stirring occasionally, for another minute.
  • Divide the chicken mixture evenly among the lettuce leaves; top each with some of the carrots, cucumbers and green onions, if desired.
  • Serve immediately.

Recipe Notes

  • Because this cooks so quickly, prep all the veggies and measure out all of the ingredients and have them ready before you start cooking.
  • Chicken breasts or thighs cut into small pieces could be used instead of ground chicken.
  • Don't overfill the lettuce cups; it will make them very messy to eat. I opted for 8 less-filled cups rather than 4 super-full cups, which gives you 2 wraps per serving.
    • If your lettuce is on the smaller side, use a few more leaves if you need to.
    • I prefer to use romaine lettuce because it is more sturdy than some other lettuces; I like to use the leaves closer to the heart, as they have more of a curved shape than the outer leaves.
    • If you use a different type of lettuce and the leaves are a little flimsy and tear easily, you can double up on the leaves to make the wraps sturdier.
  • If you're not going to eat all of these in one sitting, just assemble the ones you plan to eat and then separately store the leftover filling and lettuce leaves in the refrigerator for up to 3 to 4 days (this will keep the lettuce from getting soggy). 
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