Enjoy a light, delicious, and filling homemade dinner when you make Chicken Lettuce Wraps! Butter lettuce serves as the base for heaping servings of ground chicken that’s made flavorful as can be with bold ingredients like grated ginger, garlic, and more. Plus, the mouthwatering sauce that accompanies these wraps is unbelievably good!

Several chicken lettuce wraps are placed on a white surface.

Chicken Lettuce Wraps

When I see lettuce wraps on the menu at a restaurant, I get pretty excited. So far, I don’t think I’ve ever met a lettuce wrap that I didn’t like! There’s just something so fresh and light about biting into a flavorful, protein packed lettuce wrap. Now, as much as I do love quite a few lettuce wraps from my favorite local restaurants, these homemade ones might just be the best.

The ground chicken itself is cooked with an array of flavorful ingredients, my favorite of which being fresh grated ginger. Anytime you want something to taste ten times fresher, add some ginger to it! There’s also bell peppers, garlic, onions, mushrooms, and water chestnuts in the mix. Every single bite of this chicken is loaded with nutritious veggies and tons of flavor!

Speaking of flavor, we NEED to talk about the homemade sauce that sends these lettuce wraps right over the top. It’s got bright, vibrant flavors from fresh lime juice, tahini, soy sauce, and rice vinegar. I love using this sauce on top of the already flavorful chicken because it compliments the meat and veggies without totally overpowering them. This is the best dinner to make when you want something refreshing and light that actually hits the spot.

An open faced lettuce wrap is topped with sesame seeds.

How to Make It

Make the sauce. In a small bowl, mix the sauce ingredients. Set aside.

Sauté the veggies. Spray a medium or large non-stick skillet with cooking oil, saute bell peppers and mushrooms, (over medium-high heat) until softened slightly, set aside (about 2-3 minutes).

Cook the chicken. In the same pan add more oil and cook ground chicken until browned, halfway through add onions, garlic, and ginger.

Add the remaining ingredients. Return mushrooms and peppers to the skillet, stir in the sauce and simmer for a minute or 2. 

Enjoy! Prepare the lettuce and add the filling (about 2 heaping tablespoons per each).  Add garnishes and serve immediately.

Two chicken lettuce wraps are placed next to a slice of lime.

Variations to Try

  • Hoisin sauce is a popular choice in Asian-style wraps, however, it has a very strong flavor. You can start with adding just 1-2 teaspoons as an addition to the sauce or substitute tahini with hoisin instead.
  • The sauce is enough to coat 1 lb of ground chicken nicely, but feel free to increase all the ingredients 1.5 times if you like more sauce. You may need to use 2 lettuce slices for each wrap, in this case, to hold up the filling.
  • Hot sauce such as Sriracha is another great addition to the sauce or for drizzling on top of the assembled wraps. The filling itself is not spicy.
  • Ground chicken is my favorite protein of choice for these wraps, but you could opt for ground turkey, ground beef, ground pork, or even a plant-based ground meat substitute for a vegetarian meal.
  • You can use butter lettuce or romaine lettuce. I don’t recommend using iceberg lettuce, as it tends to break easily.

Storing Chicken Lettuce Wraps

If you have any leftover chicken filling, keep it stored in an airtight food storage container in the refrigerator, where it’ll stay fresh for up to 3 days. You can also keep the sauce stored the same way separately. When you’re ready to enjoy a leftover lettuce wrap, just microwave the chicken and sauce in 30 second increments until warmed through. Of course, don’t heat up the lettuce itself! Just grab it fresh from the fridge when you’re ready to enjoy it.

Multiple lettuce wraps are presented on a white plate.

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Two chicken lettuce wraps are placed next to a slice of lime.

Get the Recipe: Chicken Lettuce Wraps

Protein packed and flavorful, Chicken Lettuce Wraps are quick to make for busy weeknights.
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Ingredients

  • 1 pound ground chicken
  • 1 tablespoon vegetable or peanut oil
  • ½ cup bell peppers, one or mixed color, diced
  • ½ cup onion, minced
  • 2 large garlic cloves, minced
  • 8-10 mushrooms, cremini or similar, diced
  • 8 oz whole water chestnuts, drained and diced
  • 1 heaping teaspoon ginger, grated
  • 1 head Butter lettuce, Romaine lettuce, or similar (but I don’t recommend Iceberg lettuce which breaks easily)
  • Sauce
  • 5 tablespoons low sodium soy sauce or coconut aminos
  • 1 tablespoon sesame oil, toasted
  • 2 tablespoon rice vinegar
  • 2 tablespoon tahini
  • 1 1/2 teaspoon lime juice
  • Salt and pepper to taste
  • Optional: Garnish with ground pepper, green onions, sesame seeds, peanuts

Equipment

  • skillet

Instructions 

  • In a small bowl mix the sauce ingredients. Set aside.
  • Spray a medium or large non-stick skillet with cooking oil, saute bell peppers and mushrooms, (over medium-high heat) until softened slightly, set aside (about 2-3 minutes).
  • In the same pan add more oil and cook ground chicken until browned, halfway through add onions, garlic, and ginger.
  • Return mushrooms and peppers to the skillet, stir in the sauce and simmer for a minute or 2.
  • Prepare the lettuce and add the filling (about 2 heaping tablespoons per each). Add garnishes and serve immediately.

Notes

Add ons: Hoisin sauce is a popular choice in Asian-style wraps, however, it has a very strong flavor (you can start with adding just 1-2 teaspoons as an addition to the sauce or substitute Tahini with Hoisin instead).
The sauce is enough to coat 1 lb ground chicken nicely but feel free to increase all the ingredients 1.5 times if you like more sauce. You may need to use 2 lettuce slices for each wrap, in this case, to hold up the filling.
Hot sauce such as Sriracha is another great addition to the sauce or for drizzling on top of the assembled wraps. The filling itself is not spicy.
Calories: 310kcal, Carbohydrates: 17g, Protein: 25g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 748mg, Potassium: 1038mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1939IU, Vitamin C: 30mg, Calcium: 48mg, Iron: 3mg