Our Chicken Lettuce Wraps are a delicious mix of ground chicken and vegetables flavored with seasonings and sauces and set inside a crunchy piece of lettuce. Why go to P.F. Changs when this copycat recipe is easy to make, ready in less than 30 minutes, and the perfect healthy appetizer or dinner option!
Copycat PF Changs Lettuce Wraps (But better!)
I think I am officially addicted to these Asian Chicken Lettuce Wraps. I first made them as an appetizer for a party we were having at our house and they were a total hit. When I found out how quick and easy they were to make, I started making them more often. Now, they are one of my go-to appetizers and they’ve become one of my favorite healthy dinner options! My kids just love them!
Why We Love Chicken Lettuce Wraps
- Quick and easy to make
- Kid-friendly and approved
- A quick weeknight dinner
- Easy lunch option
- Perfect appetizer (finger food)
- Ready in less than 30 minutes
- Can be made with a variety of proteins (ground beef, turkey or tofu!)
- Better than takeout
- Delicious as leftovers
- Low-Carb recipe
- Ground chicken
- Canola oil
- Yellow onion
- Garlic & ginger paste
- Sesame oil
- Hoisin sauce
- Light soy sauce
- Water chestnuts
- Green onion
- Toasted sesame seeds
- Butter lettuce
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How to Make Asian Chicken Lettuce Wraps Recipe
Can you believe that this recipe comes together in just 5 steps? These Asian Chicken Lettuce Wraps are so easy for a quick and healthy weeknight dinner or a tasty appetizer.
Sauté the ground chicken with onion. Sprinkle it with pepper while cooking. Add garlic and sauté mixture a bit longer.
Next, add ginger, sesame oil, Sriracha, hoisin, soy sauce, and mirin to the skillet and cook.
Pro-tip: You can adjust the Sriracha for a more or less spicy flavor. If you like really spicy food you could also add a sprinkle of red pepper flakes. Do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning. That way you can add the salt to your liking and you save the dish from getting too salty.
Add water chestnuts, green onion and heat.
Garnish with sesame seeds.
Spoon mixture into lettuce leaves and serve.
Variations / Options / Add-ins
- MIRIN: Mirin is similar to sake but with lower alcohol content and higher sugar content. You can substitute rice vinegar plus sugar if you can’t find mirin.
- GROUND CHICKEN: The ground chicken is very mild, and this dish can easily become oversalted. Only add additional soy sauce and/or salt after tasting.
- LETTUCE: Butter lettuce tends to work best when making any type of lettuce wraps because it creates a cup-like shape to hold the filling. However, you could also use romaine lettuce or even iceberg if you can’t find butter lettuce.
Frequently Asked Questions
While these chicken lettuce wraps are definitely best when eaten fresh, you may have leftovers. Store the leftover lettuce wraps in an airtight container in the refrigerator for up to 3 days. It’s best if you can store the filling and lettuce separately. When stored together the lettuce tends to get soggy and it can make reheating the chicken a bit tricky.
You can change this recipe is by swapping out the ground chicken for a different type of meat. Ground pork or ground beef are also super delicious in these lettuce wraps. You could also keep this vegetarian and use sautéed veggies in place of the meat. We love to add shitake mushrooms to this as well.
More Asian Inspired Recipes
Ground Beef Bulgogi (Korean Beef Bowl) | Easy Sesame Chicken | Mongolian Beef | Better Than Takeout Fried Rice | Bang Bang Shrimp | Honey Garlic Chicken | Firecracker Chicken | Sheet Pan Stir Fry | Chicken Lo Mein
Asian Chicken Lettuce Wraps
- 1 pound ground chicken
- 1 tbsp canola oil
- ⅓ cup diced yellow onion
- 1 tsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp sesame oil
- ½-1 tsp Sriracha
- ¼ cup hoisin sauce
- 2 tbsp light soy sauce
- 2 tbsp mirin or rice wine vinegar
- 5 oz canned water chestnuts drained and diced
- 3 green onions
- 1 tbsp toasted sesame seeds
- 1 head butter lettuce leaves separated, rinsed, and patted dry
- ground pepper (to taste)
- Saute ground chicken and onion in the oil over medium heat in a large skillet. Sprinkle with a bit of black pepper while cooking, but do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning.
- When all the moisture has evaporated from the skillet, chicken is no longer pink, and the onions are soft and translucent, add the garlic and saute a bit longer until the garlic is fragrant.
- Add ginger, sesame oil, Sriracha, hoisin, soy sauce and mirin to the skillet. Cook and stir until the ingredients are well blended and simmering.
- Add in water chestnuts and sliced green onions and heat through. Garnish with sesame seeds.
- Spoon chicken mixture into lettuce leaves and serve.
- Do not add any salt until all of the sauce ingredients have been added, and you can taste the finished seasoning. That way you can add the salt to your liking and you save the dish from getting too salty.
- You can adjust the Sriracha for a more or less spicy flavor. If you like really spicy food you could also add a sprinkle of red pepper flakes.
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