These crunchy, savory chicken lettuce wraps come together in under 30 minutes and make a perfect weeknight dinner or party appetizer. Ground chicken cooks quickly, chopped water chestnuts add a pop of texture, and a glossy hoisin-soy glaze ties everything together — light, bright, and endlessly customizable. If you enjoy quick chicken recipes you can rely on for busy nights, you might also like this easy best crockpot BBQ chicken for hands-off prep.
Why you’ll love this dish
Simple, fast, and crowd-pleasing — that’s the short version. These wraps balance savory, sweet, and a hint of acidity without heavy carbs. They’re great for:
- Weeknight dinners when you want something quick but satisfying.
- Low-carb or gluten-conscious meals (use tamari for gluten-free).
- Serving as a casual appetizer at gatherings where guests assemble their own wraps.
"We loved how bright and crunchy these were — a lighter take on takeout that actually tastes better at home."
Making this at home means you control the salt, sugar, and heat level. Plus, shredded or ground chicken stretches further than whole pieces when paired with lettuce and water chestnuts, so the recipe is budget-friendly.
How this recipe comes together
This is a two-part process: cook the filling, chill the lettuce, then assemble. First you brown ground chicken with garlic, then add crunchy water chestnuts. A quick simmer with hoisin, soy, rice vinegar, and sesame oil creates a glossy, flavorful coating. After folding in green onions, spoon the warm filling into cool butter or iceberg lettuce cups for contrast.
Timing: active hands-on time is about 20 minutes; total time about 25–30 minutes. No marinating required.
What you’ll need
- 1 lb ground chicken
- 1 cup water chestnuts, chopped (adds crunch)
- 1 tbsp olive oil (neutral oil works too)
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce (use low-sodium or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup green onions, chopped
- 1 head of lettuce (butter lettuce or iceberg), leaves washed and dried
Substitution notes: swap ground chicken for ground turkey or lean pork; use coconut aminos or tamari instead of soy sauce; add a pinch of red pepper flakes or Sriracha if you like heat.
Step-by-step instructions
- Prepare lettuce: separate leaves, rinse, and dry thoroughly. Chill briefly in the fridge so they’re crisp when served.
- Prep aromatics and mix sauces: mince garlic, chop water chestnuts and green onions. In a small bowl combine hoisin, soy sauce, rice vinegar, and sesame oil.
- Heat a large skillet over medium heat and add the olive oil. Swirl to coat.
- Add the garlic and cook 20–30 seconds until fragrant — don’t brown it.
- Add the ground chicken. Break it up with a wooden spoon and cook 5–7 minutes until no pink remains and bits start to brown. Aim for an internal temperature of 165°F for safety.
- Stir in the chopped water chestnuts and cook 1 minute to warm them through.
- Pour in the hoisin-soy mixture. Stir and simmer 2–3 minutes until the sauce thickens and coats the meat.
- Remove from heat and fold in green onions. Taste and adjust: more soy for salt, a splash more rice vinegar for brightness.
- Spoon the warm filling into chilled lettuce leaves and serve immediately. Enjoy the contrast of hot filling and cool, crisp lettuce.
How to serve Chicken Lettuce Wraps
These wraps are versatile — serve them as a main course with a few sides or as an appetizer station where guests assemble their own. For full meals try steamed jasmine rice or a cold cucumber salad. For a party, set out toppings like chopped peanuts, cilantro, lime wedges, and thinly sliced red chilies.
If you want a spicy, sandwich-style companion on the table, consider pairing this lighter dish with something heartier like these buffalo chicken sliders for guests who want a bolder bite.
Presentation tip: arrange the chilled lettuce on a platter, pile the warm filling in a shallow bowl, and sprinkle extra green onions and toasted sesame seeds on top.
Storage and reheating tips
- Refrigerate: Store leftover filling in an airtight container for up to 3–4 days. Keep lettuce separate and assemble just before serving to avoid sogginess.
- Freeze: The cooked filling can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in a skillet over medium heat. Add a splash of water if it’s too thick.
- Reheating: Gently reheat on the stove until warmed through (165°F). Microwave on medium power but stir halfway to heat evenly. Avoid reheating assembled wraps.
Safety note: always cool the filling to room temperature before refrigerating and reheat to 165°F before eating.
Helpful cooking tips
- Don’t skip drying the lettuce — moisture equals limp wraps. Use a salad spinner or pat leaves dry with paper towels.
- Browning the ground chicken a bit adds flavor; cook without overcrowding the pan. If your skillet is small, brown in batches.
- For a glossier sauce, reduce it a little longer on medium-low heat. If it gets too thick, loosen with 1–2 teaspoons of water.
- Make ahead: cook the filling up to a day in advance and reheat; prep toppings and lettuce the day of.
- For extra umami, add a teaspoon of fish sauce or a splash of toasted sesame oil at the end.
Creative twists
- Spicy peanut: stir in 2 tbsp peanut butter and 1 tbsp Sriracha for a Thai-inspired version.
- Vegetarian: swap ground chicken for crumbled firm tofu or finely chopped king oyster mushrooms.
- Low-sodium: use low-sodium soy or tamari and reduce hoisin; add a pinch of sugar or honey to balance.
- Add fruit: top with diced mango or pineapple for a sweet-heat contrast.
- Crunch upgrade: include shredded carrots or thinly sliced bell peppers for more texture and color.
Common questions
Q: Can I use whole chicken or leftovers instead of ground chicken?
A: Yes — finely shredded rotisserie or roasted chicken works. Warm the shredded chicken in the sauce until coated and heated through.
Q: How long does the filling keep in the fridge?
A: Up to 3–4 days in an airtight container. Reheat thoroughly before serving.
Q: What’s the best lettuce for wraps?
A: Butter lettuce has naturally shaped cups and a tender texture; iceberg is crisper and gives more crunch. Both work well — choose based on preference.
Q: Can I make these gluten-free?
A: Yes. Replace soy sauce with tamari or coconut aminos and check the hoisin sauce label (or make a homemade gluten-free hoisin alternative).
Q: Can I assemble the wraps ahead of time for a party?
A: Assemble just before serving to keep lettuce crisp. You can, however, set up a station with chilled leaves and warming tray for the filling so guests assemble themselves.
If you want tips for pairing other easy chicken dishes on busy nights, try the recipe for best crockpot BBQ chicken mentioned above — it’s great for batch cooking and meal prep.
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Crunchy Chicken Lettuce Wraps
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Low-Carb
Description
Savory chicken lettuce wraps that are quick to prepare and perfect for a weeknight dinner or party appetizer.
Ingredients
- 1 lb ground chicken
- 1 cup water chestnuts, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup green onions, chopped
- 1 head of lettuce (butter lettuce or iceberg), leaves washed and dried
Instructions
- Prepare lettuce: separate leaves, rinse, and dry thoroughly. Chill briefly in the fridge.
- Prep aromatics and mix sauces: mince garlic, chop water chestnuts and green onions. Combine hoisin, soy sauce, rice vinegar, and sesame oil in a bowl.
- Heat a large skillet over medium heat, add olive oil.
- Add garlic and cook until fragrant (20–30 seconds).
- Add ground chicken and cook until browned and no pink remains (5–7 minutes).
- Stir in water chestnuts and cook for 1 minute.
- Stir in hoisin-soy mixture and simmer until thickened (2–3 minutes).
- Remove from heat and fold in green onions. Adjust seasoning as desired.
- Spoon filling into chilled lettuce leaves and serve immediately.
Notes
Don’t skip drying the lettuce to prevent limp wraps. You can make the filling a day ahead and reheat it before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian