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GET IT NOWWho says quick, healthy lunches have to be boring? Not me! After making my Thai shrimp lettuce wraps one too many times, I needed another spin that was just as fresh and speedy — but different. The idea for my Asian chicken lettuce wraps recipe sprang from PF Chang’s amazing chicken lettuce wraps (if you know, you know). But, I stripped back the classic to make it healthier and simpler… and in my opinion, even better. My version ditches the extra sugar and fried rice noodles — I focus on all that umami flavor instead. Make it with me and see what your lettuce wraps really need!
Why You Need My Chicken Lettuce Wraps Recipe
- Bold Asian flavors – Coconut aminos, tahini, toasted sesame oil, rice vinegar, and a splash of lime juice make the most irresistible sauce. I think it’s the perfect little package of Asian-inspired flavors.
- All about the texture – There’s something about combining crisp lettuce with a tender chicken filling that makes you come back for another bite. I ate 4 chicken lettuce wraps in one sitting and am not one bit sorry about it.
- Ready in just 20 minutes – Like so many of my favorite meals, this one is quick and made in one pan. Whip them up for lunch, a quick appetizer, or a light dinner — I promise, you have time for this one!
- Simple, natural ingredients – The whole point of a lettuce wrap is a healthier meal, so why ruin it with processed ingredients? You won’t find any gluten, refined sugar, or heavy starches in my recipe.
- Better than takeout – My chicken lettuce wraps will satisfy your takeout cravings, but I think they taste better than PF Chang’s, anyway! And I love how this dish can swing from a quick lunch to a fun, interactive dinner. Just lay out the ingredients and let everyone build their own wrap!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken lettuce wrap recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almost all the healthy recipes on my site use fewer than 10 ingredients, but every now and then, I bend the rules for a fabulous dish. These Asian chicken lettuce wraps include a few extras to nail those perfect flavors. But don’t worry, they’re all everyday items you can find in one grocery trip.
Chicken Lettuce Wraps:
- Ground Chicken – I made ground chicken lettuce wraps, but you can totally switch it up with ground beef, ground turkey, or ground pork. Got some leftover teriyaki chicken, shredded chicken or cooked chicken breast? Toss that in after the veggies are done cooking.
- Oil – For sauteing. I like avocado oil here, but olive oil works great, too.
- Mushrooms – I used cremini mushrooms this time, but sometimes grab white button or shiitake mushrooms (my fave!). Just chop them up nice and small, so they blend seamlessly with the chicken.
- Bell Pepper – I usually go for a red bell pepper for that sweet crunch, but orange or yellow are just as good. Again, dice it finely.
- Aromatics – Fresh garlic and ginger really amp up the flavor here, but if you’re in a pinch, jarred garlic or ginger work fine, too. And for the onion? I typically use white, but yellow onions are a great substitute.
- Water Chestnuts – If you’ve never cooked with water chestnuts, they add fantastic crunch to these wraps. You can omit them if you prefer, though.
- Butter Lettuce – I’m a big fan of butter lettuce (sometimes calls Boston or bibb lettuce) for chicken lettuce wraps, because the leaves are just the right size and shape for rolling up. But if you’ve got romaine or iceberg lettuce, those work, too.
- Optional Toppings – Sprinkle on some green onions, sesame seeds, or peanuts for extra texture and flavor. And if you’re feeling fancy, a drizzle of my peanut sauce really makes them pop.
The Sauce:
- Coconut Aminos – This is the base of the sauce. I love using coconut aminos, because it’s gluten-free and soy-free, but low-sodium soy sauce, tamari, or another soy sauce alternative would work if that’s what you have.
- Toasted Sesame Oil – For the right swirl of nutty flavor. I like this brand.
- Rice Vinegar – I prefer rice vinegar here to balance the flavors without being too sharp, but white vinegar or white wine vinegar make decent substitutes.
- Tahini – Tahini is a sesame seed paste (like a nut butter but with sesame seeds) and gives the sauce a creamy texture. I like this one. (Got extras? Make my tahini sauce with it!) If you don’t have any, cashew butter or peanut butter can step in, but it’ll change the flavor.
- Lime Juice – This helps brighten up the sauce. I use fresh juice, because I always need lime wedges anyway to squeeze on top of my chicken lettuce wraps!
- Sea Salt & Black Pepper – If you want more heat than the black pepper offers, sriracha also makes a nice addition.
VARIATION: Make the sauce a little sweet!
Just drizzle in 2-3 tablespoons of honey (or use my sugar free honey) if you want a touch of sweetness.
How To Make Chicken Lettuce Wraps
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the sauce. In a small bowl, stir or whisk together the coconut aminos, sesame oil, rice vinegar, tahini, lime juice, sea salt, and black pepper.
- Sauté the vegetables. In a large skillet, heat the oil over medium-high heat. Sauté the bell peppers and mushrooms, until the veggies are softened, and the moisture has evaporated. Set aside.
- Cook the chicken. Add the chicken to the skillet and cook for 5 minutes. Add the onions, garlic, ginger, and water chestnuts. Cook until the chicken is cooked through.
- Simmer in sauce. Add the mushrooms and peppers back to skillet, and pour the sauce over everything. Bring to a boil, then simmer until the chicken and veggies absorb the sauce.
- Assemble your chicken lettuce wraps. Separate the lettuce leaves and spoon the chicken mixture inside. Don’t forget the garnishes if you have them!
My Recipe Tips
- Medium-high heat works best, but it depends on your pan. I usually use a nonstick skillet for this chicken lettuce wraps recipe for easy cleanup, and find that medium-high is ideal to ensure that excess moisture evaporates. But if you use cast iron, you might be better off at medium heat after you preheat your pan.
- I’ve made these with 2 texture types for the chicken. Higher heat can leave delicious crispy bits, whereas medium leaves the chicken more moist. Prioritize what is more important to you. I love both ways.
- Don’t overfill the wraps. If they are too full, you won’t be able to pick them up to eat them! I find that 2-3 tablespoons per lettuce leaf is the perfect amount.
- Fill the leaves only as you eat them. They can get soggy after a while. In my family, I just place the skillet on the table and the leaves on a plate, then everyone can stuff their wraps as they go.
More Asian-Inspired Lunch Ideas
If you like my Asian chicken lettuce wraps, you might like some of my other Asian-inspired dishes for quick lunches:
Chicken Lettuce Wraps (20 Minutes)
This Asian chicken lettuce wraps recipe is better than PF Chang's! Make it in 20 minutes with ground chicken, veggies and irresistible sauce.
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Ingredients
Tap underlined ingredients to see the ones I use.
Sauce:
Lettuce Wraps:
Optional Toppings:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, mix the sauce ingredients. Set aside.
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In a large skillet, heat the avocado oil over medium heat, until shimmering. Add the bell peppers and mushrooms. Saute for 2-4 minutes, until vegetables soften slightly and any moisture evaporates. Remove from the skillet and set aside.
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Heat the same skillet over medium-high heat. (Add more oil if needed.) Cook ground chicken for 5 minutes.
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Add the onions, garlic, and ginger. Continue cooking for 3-5 minutes, until the chicken is cooked through.
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Return the mushrooms and bell peppers to the skillet. Add the water chestnuts (if using). Stir in the sauce. Bring to a gentle boil, then simmer for 2 minutes.
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Separate the leaves from the head of lettuce. Fill the leaves with chicken filling, about 2-3 tablespoons per lettuce wrap.
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Top with green onions, sesame seeds, and peanuts, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3 lettuce wraps
- Tips: Check out my recipe tips above to help you get the right heat level for your pan, and the best ways to fill the lettuce wraps.
- Store: Keep any leftover filling in an airtight container in the refrigerator for 3-4 days. It stores and reheats well, so I also love it for meal prep!
- Reheat: Warm the chicken mixture in a hot skillet or in the microwave, then assemble your chicken lettuce wraps with some fresh lettuce.
- Freeze: You can keep the filling in a zip lock bag in the freezer for up to 3 months. Don’t freeze the lettuce, though.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Lettuce Wraps
24 Comments
Sheri Earle
0These were really tasty. For me personally I found them a tad bit salty, but that is easily rectified the next time I make them…. And there will be a next time. I haven’t found a recipe on Wholesome Yum yet that I haven’t enjoyed!!
Maya | Wholesome Yum
0Thank you, Sheri! The salt does say to taste, so feel free to use less next time. It can vary by your brand of coconut aminos and tahini paste, too. I’m glad you liked these otherwise!
Gwen
0This is definitely a favourite of ours during the warmer weather. Sometimes I grate up some carrot and we sprinkle that raw on top of the mixture. (Grate and serve immediately so it doesn’t turn brown). Other times I add a bit of heat with finely diced red chilli as a topping.
Maya | Wholesome Yum
0I’m so glad to hear that, Gwen! Grated carrots or diced red chilies would make great toppings.
Claudia
0Hi Maya, I don’t have any Tahini paste, what could I use instead?
Maya | Wholesome Yum
0Hi Claudia, The flavor wouldn’t be the same, but peanut butter (or another nut or seed butter) would taste good, too!
Joanie
0I used butter lettuce for the wraps, which held everything together nicely without falling apart. The best part was how easy it was to meal prep the filling in advance. When I got home from work, all I had to do was reheat it and assemble the wraps.
Rachel
0I can’t have onions, garlic and bell peppers. What can I use instead?
Maya | Wholesome Yum
0Hi Rachel, Sorry, I don’t have good substitutes for those in this recipe. You could just leave them out, though, if you have to.
Sara Welch
0Enjoyed these with dinner last night and it was a savory success! Quick, hearty and perfectly crunchy! Definitely, a new favorite recipe!
Mel
0This recipe was the most perfect weeknight meal, and my whole family loved it. Can’t wait to make this again!
Ina
0So easy and quick! This is my new go-to recipe whenever I’m busy! Impressive!
Jean
0These are so good! The sauce was so flavorful and the perfect complement to the ground chicken and veggies. I loved adding a sprinkle of sesame seeds on top for a bit of crunch.
Cheryl
0I see in the picture a small dish on the side of the wraps that looks like a dipping sauce What is it?
Wholesome Yum D
0Hi Cheryl, You can find the recipe for the sauce at the top of the recipe card.
Terry Shenstone
0Hello, Can I freeze the chicken after cooking?
Wholesome Yum D
0Hi Terry, You can freeze the chicken mixture in an airtight container for up to 2-3 months.
Martha
0If I use regular soy sauce instead of coconut aminos, should I add sweetener and how much?
Maya | Wholesome Yum
0Hi Martha, It’s up to you! I would probably add a tablespoon of sugar-free maple syrup (or regular if that’s your thing).
Wendy
0This is crazy good!
Glenda
0This is my favorite way to get my take out fix without leaving the house. These wraps are SO good!
Raquel
0These were so easy to make and delicious! A perfect summer meal.
Andrea
0Followed the recipe as is except used ground turkey, delicious.
Sharon Alumbaugh
0Absolutely Amazing!!!! I followed directions to a T and was pleasantly surprised. I’m definitely adding this to the meal rotation. I cut up everything first to make cooking go smoother and I’m so glad I did. I love textured food so adding the water chestnuts and peanuts was right up my alley. Thank you Maya for a fantastic recipe!!!