Description
These Chicken Lettuce Wraps are savory, slightly sweet, and packed with flavor. Made with ground chicken, water chestnuts, and a tasty Asian-inspired sauce, they’re served in crisp lettuce leaves for a fun and healthy meal. Ready in under 30 minutes and perfect for meal prep or entertaining!
Ingredients
1 lb ground chicken
1 tbsp vegetable oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 cup canned water chestnuts, finely chopped
2 green onions, sliced
1 head butter lettuce or iceberg lettuce, leaves separated and washed
For the Sauce:
1/4 cup hoisin sauce
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sriracha or chili garlic sauce (optional, for heat)
1 tsp honey or brown sugar
Instructions
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Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha (if using), and honey. Set aside.
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Cook chicken: In a large skillet over medium-high heat, heat oil. Add onion and cook for 2–3 minutes until softened. Add garlic and ginger; cook 30 seconds.
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Add chicken: Add ground chicken and cook until fully cooked and crumbled, about 5–7 minutes.
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Add flavor: Stir in the water chestnuts, green onions, and sauce. Cook for another 2–3 minutes, stirring to coat everything evenly.
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Serve: Spoon chicken mixture into lettuce leaves. Serve warm, with extra sauce or toppings like shredded carrots, chopped peanuts, or cilantro if desired.
Notes
Butter lettuce is great for wraps, but iceberg or romaine hearts work too.
Want it spicier? Add more sriracha or red pepper flakes.
Leftover filling can be used in rice bowls, over noodles, or in wraps.