Asian Chicken Lettuce Wraps

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Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings


  • 1 head butter lettuce

  • 1 tsp canola oil

  • 1 lb ground chicken

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • ¼ cup hoisin sauce

  • 1 tbsp Sriracha sauce

  • 1 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • 1 tsp sesame oil

  • 1 8oz can water chestnuts, drained and chopped

  • 2 handfuls bean sprouts

  • 2 green onions, chopped

  • 1 large carrot, shredded

  • Cilantro for garnish


Rinse and dry whole lettuce leaves. Be gentle with these so that they do not tear since they will be the vessel holding the delicious ground chicken mixture.

Heat canola oil in a large saucepan over medium high heat. Cook ground chicken for approximately 5 minutes, until nicely browned. Break up the chicken into small pieces while cooking. Drain any excess fat (leaving around 1 teaspoon in the pan).  Add the chopped onion and sauté for 3 minutes. Stir in garlic and continue to cook for 1 minute. Stir in hoisin, Sriracha, soy sauce, rice wine vinegar, sesame oil and water chestnuts. Cook until heated, about 1-2 minutes, stirring often.

To serve, scoop a few tablespoons of the chicken mixture on top of each lettuce leaf. Top with bean sprouts, shredded carrot, green onion and cilantro. Serve with additional Sriracha and hoisin if desired.