Asian Chicken Lettuce Wraps

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These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.
Asian Chicken Lettuce Wraps

Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps, and Buffalo Chicken Lettuce Wraps to BLT Lettuce wraps.

This recipe was ever so slightly adapted from my friend Bee, of Rasa Malaysia’s first cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. Whether you are celebrating The Chinese New Year, The Superbowl, or just having some friends over, I highly recommend making these… double or triple the recipe for a large crowd!

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

How To Make Lettuce Wraps

Lettuce wraps are low-carb and low calorie, and don’t interfere with the flavors of the filling. This recipe is no exception, you can taste all the Asian goodness… pure delight in every bite! A few tips when making lettuce wraps:

  • Look for lettuce leaves that are large enough to hold the filling. I like to use iceberg lettuce for larger cups. Romaine lettuce and baby romaine are also great.
  • The leaves of butter or boston lettuce are smaller, but also wonderful.
  • If you prefer, you can turn this into a big chopped salad by simply serving this over a bowl over chopped lettuce.
  • If you want to turn this into a main dish, add some steamed rice and serve each wrap with rice and chicken, it’s very good!

More lettuce wrap recipes:

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.
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4.84 from 18 votes
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Asian Chicken Lettuce Wraps

102 Cals 8.5 Protein 9.5 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 6 Servings
COURSE: Appetizer, Dinner
CUISINE: Asian, Chinese
These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

Ingredients

  • 8 oz skinless, boneless chicken thighs, ground
  • 1/4 cup water chestnuts, chopped fine
  • 1/4 cup dried shiitake mushrooms
  • 1 tbsp reduced sodium soy sauce
  • 1/4 tsp dark soy sauce
  • 1/2 tsp oyster sauce
  • 1 1/2 tsp sesame oil
  • 1 tbsp rice wine or dry sherry
  • 1/2 tsp sugar
  • freshly ground white pepper, to taste
  • 2 cloves garlic, finely chopped
  • 6 iceberg lettuce leaves, rinsed (careful not to break)
  • 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

  • 4 tbsp hoisin sauce
  • 1/2 tsp chili sauce, I used Sriracha
  • 1 tbsp warm water

Instructions

  • Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
  • Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
  • Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
  • Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
  • Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
  • To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Video

Nutrition

Serving: 1lettuce wrap, Calories: 102kcal, Carbohydrates: 9.5g, Protein: 8.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 32mg, Sodium: 344mg, Fiber: 1g, Sugar: 4.5g
WW Points Plus: 3
Keywords: asian chicken lettuce wraps, asian lettuce wraps, chicken lettuce wraps, how to make lettuce wraps, lettuce wraps

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159 comments

  1. EXCELLENT Recipe, Thank You! It was delicious.

  2. I made this with firm tofu instead of chicken, fresh shiitakes & added shredded carrots for some extra nutrients.  Really delicious!

  3. I’m not sure what happened. I followed the recipe to a T. Even went to 6 stores to find the blasted dried mushrooms. We didn’t find the filling to have any flavor at all, and needed a ton of sauce. The sauce itself was really good, but I had to had 5x the amount of chili sauce to it, and then ended up just adding it directly to my wraps as well.

    We didn’t even save the leftovers.

  4. These lettuce wraps are delicious! I used packaged ground chicken and doubled the recipe. I made sure I had all the ingredients for the chicken… but forgot the lettuce! I used up what lettuce I already had then used the remainder for egg rolls since I had egg roll wrappers. Also delicious. The only downside was trying to limit them to a reasonable portion!

  5. Delicious! I doubled the recipe and added 1 whole red bell pepper- chopped,
    8 oz. chopped cremini mushrooms and an entire bunch of scallions to bulk it up for WW. Great idea to add a side of brown rice.

  6. This comes together SO EASILY. I used prepackaged ground chicken and didnt have the dark soy so just used the regular one. I also didn’t have oyster sauce so decided to use Worcestershire.. not really asian flavor. but oh well. IT WAS DELICIOUS AND EVERYONE ATE IT!

  7. Easy peasy. Used fresh shiitakes- easier to find – and substituted white wine for the rice wine. Rice wine would have been preferable.

    Great flavour (correct spelling lol) and easy to make.

  8. This was really delicious and filling! It was my first time grinding my own chicken.  I used my food processor and it turned out so good and fresh!

    The whole family loved it.

  9. Gina, you and this recipe are so awesome! I made this for lunch yesterday and today and already can’t wait to make it again (soon!) Day 2 was even better than day 1. I didn’t have oyster sauce but used fish sauce instead. Next time, I will toss in some shredded cabbage while cooking to add some low calorie bulk. Thinning the hoison sauce with a little water is brilliant.

  10. Loved it!!  I’m going to eat it for the next two nights. Tks for sharing. 

  11. My husband is allergic to fish.. can I use something instead of oyster/fish sauce? 

  12. Fantastic recipe! So flavourful and delicious!

  13. This is one of my go-to meals when I need something fast and amazing!

  14. Made these tonight. It was so good. I don’t like mushrooms so I added more water chestnuts. It was delicious. I will be making these again!

  15. Doubled the recipe. Ground my own chicken thighs which were skinless and boneless. A very delicious recipe.

  16. I’ve made with ground turkey as well. Very good. Sub celery for the water chestnuts and often add finely chopped cremini mushrooms. I make this often and never tire of it. Thanks for another great recipe!