A perfect lettuce wrap is a study in contrasts: a delicate, cool, and crisp lettuce cup filled with a hot, savory, and richly flavored filling. They're a favorite for a reason—they're incredibly light and fresh, yet completely satisfying. Plus, they're a quick and easy meal that feels both wholesome and exciting.

This recipe for Savory Chicken Lettuce Wraps is inspired by the classic P.F. Chang's version, but with a simple, home-kitchen approach. The key to the fantastic flavor is a combination of aromatics, a splash of soy sauce, and a touch of sweetness. Using ground chicken makes it incredibly fast to cook, and the finely diced water chestnuts add a welcome, delicate crunch that contrasts perfectly with the tender meat.

So, if you're looking for a meal that's bursting with flavor, light on carbs, and comes together in less than 30 minutes, you've found your new go-to.

Savory Chicken Lettuce Wraps

Yields: 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

  • 1 tablespoon sesame oil

  • 1 lb (450g) ground chicken

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1 (8 oz) can water chestnuts, drained and finely diced

  • For the Sauce:

    • ¼ cup soy sauce (or tamari for gluten-free)

    • 2 tablespoons hoisin sauce

    • 1 tablespoon rice vinegar

    • 1 tablespoon honey or brown sugar

    • 1 teaspoon cornstarch

  • 1 head iceberg lettuce or butter lettuce, leaves separated and washed

  • For Garnish:

    • ¼ cup chopped green onions

    • 2 tablespoons toasted sesame seeds

    • Optional: Sriracha or red pepper flakes for heat

Instructions

1. Make the Sauce

  • In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey (or brown sugar), and cornstarch until the cornstarch is completely dissolved. Set aside.

2. Cook the Chicken

  • Heat the sesame oil in a large skillet or wok over medium-high heat.

  • Add the ground chicken and cook, breaking it up with a spoon, until it's no longer pink. Drain off any excess fat.

  • Add the diced onion, minced garlic, and minced ginger to the skillet. Cook for 3-5 minutes, until the onion softens and the aromatics are fragrant.

3. Finish the Filling

  • Stir in the finely diced water chestnuts.

  • Give the sauce mixture a quick whisk again (as the cornstarch can settle) and pour it into the skillet with the chicken.

  • Cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coats the chicken well.

  • Remove the skillet from the heat.

4. Prepare the Lettuce Cups

  • For iceberg lettuce, carefully cut out the core at the base of the head. Gently separate the leaves, being careful not to tear them. Wash the leaves and pat them dry.

  • For butter lettuce, the leaves separate more easily and have a natural cup shape. Simply wash and dry them.

5. Assemble and Serve

  • Place the prepared lettuce cups on a serving platter.

  • Spoon the warm chicken filling into each lettuce cup.

  • Garnish generously with chopped green onions and toasted sesame seeds.

  • Serve immediately, allowing everyone to build their own wraps. You can also serve additional hoisin sauce or Sriracha on the side for dipping.

Tips and Variations

  • The Right Lettuce: Iceberg lettuce is a classic for a reason—it's incredibly crisp and holds its shape well. Butter lettuce is another great option for a more tender, delicate wrap.

  • Make it Your Own: Feel free to add other vegetables to the filling, such as finely diced red bell peppers, shredded carrots, or mushrooms.

  • Spicy Twist: For a spicy kick, add a dash of red pepper flakes to the sauce or stir a teaspoon of Sriracha into the filling.

  • Meal Prep: You can cook the chicken filling in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop and assemble the wraps fresh just before serving.