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    Home » Recipes » 30-Minute Meals » Asian Chicken Lettuce Wraps

    By Amy · Published: Jan 5, 2020 · Updated: Apr 20, 2021 · This post may contain affiliate links. Please read my disclosure policy. 5 Comments

    Asian Chicken Lettuce Wraps

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    A white plate of chicken lettuce wraps with overlay text.

    A freezer staple of ground chicken with a few Asian ingredients come together in these flavor-packed Asian Chicken Lettuce Wraps… a quick dinner in just 20 minutes!

    Lettuce wraps with ground chicken on an oval white plate.

    These lettuce wraps are a lower carb meal option and so simple to prepare.  The most difficult part of this recipe is the prep work – measuring out the ingredients, chopping and slicing (it takes me about 10 minutes).  Easy peasy!

    A closeup of Asian chicken lettuce wraps on a white plate.

    These make a great meal any night of the week and they’re also budget-friendly (a lot less expensive than takeout!).

    Do I Have To Use Butter Lettuce in this Recipe?

    I prefer to use butter lettuce (also called Boston or Bibb lettuce) because the shape of the lettuce leaves makes it easy to spoon the chicken mixture into, but you can also use the following types of lettuce:

    • Iceberg
    • Romaine
    • Red leaf
    • Green leaf
    Asian chicken wraps on an oval white plate with soy sauce.

    Can I Use Ground Turkey Instead of Ground Chicken?

    Absolutely!  This recipe is just as delicious using ground turkey.

    The ground chicken mixture also reheats well for leftovers (if you’re lucky enough to have leftovers!).  Enjoy!

    More Easy Dinner Ideas

    • Vegetable Lo Mein
    • Shrimp, Corn and Zucchini Stir-Fry
    • Beef and Broccoli Lo Mein

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    Chicken lettuce wraps on an oval white serving platter

    Asian Chicken Lettuce Wraps

    These delicious chicken lettuce wraps are a satisfying and easy dinner ready in just 20 minutes!
    Print Pin Rate
    Course: Dinner
    Cuisine: Asian
    Keyword: asian chicken wraps, chicken lettuce wraps
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Author: Amy

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound ground chicken
    • 1 cup chopped yellow onion
    • 1 tablespoon minced fresh garlic
    • ⅓ cup hoisin sauce
    • 1 tablespoon low sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 ½ teaspoons ground ginger
    • 2 teaspoons sriracha
    • 1 (8 ounce) can water chestnuts drained then diced
    • 3 green onions sliced thinly (white and green parts)
    • Butter lettuce leaves
    • 2 teaspoons sesame seeds

    Instructions

    • Heat olive oil in a skillet over medium high heat. Add ground chicken and yellow onion and cook until chicken is browned (about 5 minutes). Crumble chicken with a spatula or wooden spoon while cooking, stirring frequently. Drain off fat.
    • Add garlic, hoisin sauce, soy sauce, rice vinegar, ginger and sriracha and stir well to evenly coat chicken.
    • Add water chestnuts and green onion. Cook an additional 2 minutes, or until green onions are tender, stirring frequently.
    • Spoon chicken mixture onto lettuce leaves and sprinkle with sesame seeds.

    Notes

    Store in an airtight container in the refrigerator for up to 3 days.
    Adapted from Damn Delicious and Eat. Drink. Love

    Nutrition

    Calories: 309kcal | Carbohydrates: 24g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 634mg | Potassium: 874mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1089IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 3mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published February 9, 2016.  Updated with new photographs, recipe slightly revised and republished on January 5, 2020.

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    Reader Interactions

    Comments

    1. Carol A finley says

      January 06, 2020 at 9:07 am

      This sounds delish and plan to make it. My daughter has become a vegetarian. I’m not! Can you suggest a substitution for the meat to make it a vegetarian dish?

      Reply
      • Amy @ The Blond Cook says

        January 06, 2020 at 12:06 pm

        Hi Carol, I haven’t substituted anything for the meat in this recipe so I’m sorry I can’t give any advice. Here is an article regarding meat substitutions you might find helpful. I hope you enjoy it!

        Reply
    2. Stacey Brake says

      March 05, 2017 at 6:54 pm

      I just made this awesome dish! It was amazing. Thanks so much

      Reply
      • Amy @ The Blond Cook says

        March 05, 2017 at 7:08 pm

        Thanks so much, Stacey! 🙂

        Reply
    3. Lora honeycutt says

      January 17, 2017 at 8:34 am

      Finally.found.the recipe!..woo hoo

      Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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