Chicken Lettuce Wraps Recipe

A hand holding up a lettuce wrap with chicken and vegetables.

5 from 2 reviews

This Chicken Lettuce Wrap Recipe brings together a quick, easy, and lite weeknight dinner or appetizers for any party you want to throw. They have an authentic Asian flair and are both delicious and healthy.


  • 2 tablespoons Sesame Oil (divided)
  • 1 pound Ground Chicken
  • Salt and Pepper to taste
  • 1 large Sweet Onion, chopped
  • 5-ounce package Shiitake Mushrooms, stems removed and finely chopped
  • 45 stalks Celery, finely chopped
  • 8 ounce can Water Chestnuts, drained and finely chopped
  • 2 teaspoons Fresh Ginger, finely grated
  • 6 large Garlic Cloves, minced
  • 1/4 cup of Scallions
  • 1/3 cup Hoisin Sauce (I prefer Lee Kum Kee)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Low Sodium Soy Sauce
  • 1/41/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Cornstarch
  • 1 head Butter Lettuce, leaves separated
  • Garnish with Shredded Carrots, Chives and Chopped Peanuts (optional)


  • Heat a large skillet over medium-high heat and add 1 tablespoon of Toasted Sesame Oil.
  • Add 1 pound of ground chicken and cook until it is no longer pink.
  • Remove the chicken from the skillet and drain any liquid.
  • In the same skillet add 1 tablespoon of sesame oil and heat to almost smoking.
  • Add 1 chopped large sweet onion, 5 ounces finely chopped shiitake mushrooms (stems removed), 4-5 finely chopped stalks of celery, and 8 ounce can of water chestnuts, drained and finely chopped.
  • Sauté the vegetables until tender about 8 minutes.
  • Add six minced garlic cloves and 2 teaspoons of finely grated ginger. Sauté for 1 minute.
  • Add the chicken back into the skillet.
  • While the vegetables are cooking, whisk together 1/4 cup of hoisin sauce, 2 tablespoons of rice vinegar, 2 tablespoons of low sodium soy sauce, 1/4-1/2 teaspoon red pepper flakes, and 1 teaspoon of cornstarch.
  • Slowly stir in the sauce with the chicken mixture and cook until it thickens to your desired liking.
  • To serve, spoon the chicken into the separated cups of butter lettuce and garnish with shredded carrots, chives, and chopped peanuts.
  • ENJOY!


  • You can use olive oil or avocado oil instead of sesame if you prefer but I like the additional hint of an Asian taste. Don’t use toasted sesame oil as it does not perform well to fry and the toasted flavor is a little overbearing. Sesame oil is worth stocking your pantry with it and if stored in a dry cool place it has a long shelf life.
  • You can use any type of mushroom but one of the most popular in Asian dishes and the one I choose to use here is shitake.
  • It can be a little difficult to find fresh ones in your grocery store. If that’s the case, you can use dried shitake mushrooms and rehydrate them. Although the dried ones tend to have a stronger aroma and flavor than fresh ones.
  • How to rehydrated dried shitake mushrooms – thoroughly rinse with cold water and let them soak in cold water for 15-20 minutes.
  • Romaine, Iceberg, and Baby Gem are good options but I prefer the Butter Lettuce (also known as Bibb or Boston).
  • Butter lettuce leaves are rounded and expansive therefore able to hold a lot of filling and are also strong but malleable, bending easily around the filling. When eating, I use two leaves just for I added support.
  • The filling can be made ahead of time and stored in the refrigerator for 3-4 days. When ready to eat, pull it out, heat it up either in the microwave or on low heat over the stove.
  • You can make a double batch and freeze it by packaging the filling into quart-size freezer bags to pull out when serving a family meal. You can also freeze individual servings that will provide a hungry student an after school treat or send in a lunchbox along with some lettuce leaves. The filling will last in the freezer for 3 months in an airtight freezer container.


Keywords: chicken lettuce wraps, lettuce wraps, lettuce wraps recipe, asian lettuce wraps