Asian Chicken Lettuce Wraps

Share this recipe!

These Asian Chicken Lettuce Wraps are one of those dishes I keep going back to—especially on nights when I want something light, flavorful, and quick to throw together. They’re fresh, full of texture, and honestly feel like a treat even though they’re pretty healthy. Whether you’re looking for an easy weeknight dinner, a low-carb lunch, or a fun party appetizer, this one ticks all the boxes.

Why I Always Have Lettuce Wraps on Repeat

I’ve always loved using lettuce as a wrap—it’s crunchy, cool, and lets the filling shine. It started as a way to cut back on carbs after all those heavy holiday meals, but honestly, now I prefer it over tortillas for certain things. With these wraps, you get that sweet, salty, spicy kick from the chicken filling, all wrapped up in a crisp, refreshing lettuce leaf. It reminds me of those late takeout nights when I’d try to recreate my favorite PF Chang’s lettuce wraps, but this version is way more satisfying because you know exactly what’s going in.

What I Use for the Wraps

Not all lettuce is created equal when it comes to holding juicy fillings. I’ve tried everything from iceberg to butter lettuce, and here’s what I’ve found works best:

• Iceberg: Ultra-crunchy and holds up surprisingly well.
• Bibb or Boston: Softer texture, great for smaller wraps.
• Little Gem: A personal favorite—it has the crunch of romaine but with more manageable leaves.
• Endive: Great for appetizer-style portions if you’re entertaining.

If the lettuce leaves feel flimsy, I double them up so the filling doesn’t fall through.

Ingredients That Make These Wraps So Good

Here’s a breakdown of what I use and why. I’ve played around with different combinations, but this one hits the sweet spot.

• Boneless Skinless Chicken Thighs – I pulse them in my food processor to get that slightly coarse grind. You could just buy ground chicken, but I find thighs give a juicier result.
• Dried Shiitake Mushrooms – These add a deep, almost meaty flavor once rehydrated and chopped finely. You can use fresh mushrooms like cremini if that’s what you have.
• Water Chestnuts – I love the crunch they give. If you don’t have any, finely chopped celery does the trick.
• The Marinade – A mix of light and dark soy sauce, oyster sauce, sesame oil, a bit of sugar, and white pepper. It’s sweet, savory, and rich—like takeout but better.
• Garlic – I use two cloves, minced. You can throw in some ginger if you like it punchier.
• Scallions – Adds freshness at the end.
• Hoisin-Chili Dipping Sauce – Just hoisin, sriracha, and warm water mixed together. Simple and addictive.

How I Make Them at Home

Here’s how it all comes together in my kitchen:

1. Soften the Mushrooms
   I pour boiling water over the dried mushrooms and let them sit while prepping everything else. Once soft, I remove the stems and chop them fine.
2. Mix the Marinade
   Everything from the soy sauces to the sesame oil goes into a bowl. I toss in the chopped mushrooms, chicken, and water chestnuts and let it marinate for about 15 minutes.
3. Make the Dipping Sauce
   While the chicken’s soaking up flavor, I mix the hoisin sauce, sriracha, and warm water until smooth. Set that aside.
4. Cook Everything
   Heat a bit of sesame oil in a skillet or wok, toss in the garlic for 10 seconds (don’t let it burn!), then add the chicken mixture. Stir-fry for 4–5 minutes until fully cooked.
5. Assemble the Wraps
   I spoon the hot chicken mixture into washed and dried lettuce leaves, then top with scallions and a drizzle of the hoisin sauce. That’s it!

What I Serve These With

Sometimes I eat these lettuce wraps just as they are for a light lunch. But when I want to bulk it up, here’s how I do it:

• Pile the filling over a bowl of chopped lettuce to make a hearty salad.
• Serve it with a side of steamed jasmine rice or brown rice to make it more filling.
• Pair with something fresh and bright like mango slaw, or go for a comforting side like edamame fried rice or cauliflower fried rice.

Simple Ways to Switch Things Up

This recipe’s pretty flexible, which is what I love about it. I’ll often change it up depending on what I have in the fridge.

• Use different proteins: Ground turkey, pork, or even tofu if you want it vegetarian.
• Skip the mushrooms: Not a fan? Try chopped red bell pepper instead.
• Different sauces: If you don’t have dark soy, just add a little more oyster or hoisin sauce. Tamari or coconut aminos also work if you’re avoiding gluten.
• Add crunch: Top the wraps with crushed peanuts or chopped cashews.
• Dial down the heat: Just leave out the sriracha in the sauce if you prefer it mild.

How I Store and Reheat Leftovers

If you’ve got leftovers, just keep the chicken filling and the lettuce leaves separate. Store the filling in an airtight container in the fridge for up to 3 days. I usually reheat it in a skillet with a splash of water to freshen it up. The lettuce should be washed and wrapped in paper towels inside a zip-top bag so it stays crisp.

Frequently Asked Questions

Can I make this ahead of time?
Yes, I often prep the filling a day in advance. Just reheat and serve in fresh lettuce cups when you’re ready.

Is this freezer-friendly?
I’ve frozen the cooked chicken filling before—it holds up well! Just thaw it overnight in the fridge and warm it on the stove.

What can I substitute for water chestnuts?
Chopped celery or even jicama works well if you want that crunchy texture.

What’s a good dipping sauce alternative?
Peanut sauce or even a light soy-ginger sauce is a great twist if you want to change things up.

Let me know how it turns out if you try these! I’ve made them for everything from weeknight dinners to potluck appetizers, and they always disappear fast.

Try other Asian recipes:

• Asian Fried Chicken with Hot Honey Sauce
• Korean Miso and Honey Glazed Cod
• Sticky Asian Ribs