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 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 and Thai Chicken Peanut Lettuce Tacos. They instantly make the dish low in carbs and calories and don’t interfere with the flavors of the filling. This Asian Chicken Lettuce Wrap recipe is no exception. I can’t wait for you to try them!

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.

This healthy chicken lettuce wrap recipe was slightly adapted from my friend Bee’s (of Rasa Malaysia) first cookbook, Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao. Her book is full of her favorite Chinese dishes with fast and simple recipes. Whether you are celebrating the Chinese New Year, watching a football game, or just having some friends over, I highly recommend making these wraps. You can double or triple the recipe to feed a crowd.

What lettuce is best for lettuce wraps?

Look for lettuce leaves that are large enough to hold the filling. I like to use iceberg lettuce for larger cups, but romaine and baby romaine are also great. Boston and butter lettuce leaves are smaller but still good.

Asian Lettuce Wraps Ingredients

  • Boneless, Skinless Chicken Thighs: I made my own ground chicken by putting it in a food processor. However, you can buy packaged ground chicken to save time.
  • Water Chestnuts for crunch but swap them with chopped celery if you prefer.
  • Dried Shiitake Mushrooms: If you can’t find dried mushrooms, fresh, chopped shiitake or cremini mushrooms will work.
  • Marinade: Reduced-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine or sherry, sugar, white pepper
  • Garlic: Finely chop two cloves of garlic.
  • Lettuce: I used iceberg since the leaves are big.
  • Scallions: Garnish the wraps with diced scallions.
  • Spicy Hoisin Dipping Sauce: Hoisin sauce, chili sauce (like sriracha), warm water

How to Make Asian Lettuce Wraps

  1. Mushrooms: Place the mushrooms in hot water for a few minutes to soften, remove the stems, and finely chop.
  2. Make the sauce/marinade by combining all the ingredients from the soy sauces to pepper.
  3. Marinade the chicken, mushrooms, and water chestnuts for 15 minutes.
  4. Mix the spicy hoisin dipping sauce ingredients in a small bowl and set aside.
  5. Sauté: Heat the sesame oil in a wok or skillet over high heat. Cook the garlic for 10 seconds, and then add the chicken mixture. Stir fry for four to five minutes.
  6. Serve: Spoon a quarter cup of chicken into each lettuce leaf, and top with scallions and dipping sauce.

What to Serve with Asian Lettuce Wraps

Variations:

  • Meat: Swap ground chicken for lean ground turkey or beef.
  • Vegetarian Lettuce Wraps: Substitute tofu crumbles or chopped portobello mushrooms for chicken.
  • Mushrooms: The mushroom flavor is subtle, but if you’re not a fan, omit them and use more chicken and water chestnuts.
  • Soy Sauce: These Asian lettuce wraps use two different types of soy sauce. Dark soy sauce is thicker, sweeter, and darker than the regular kind, but if you don’t have it, substitute more soy sauce or oyster or hoisin sauce. You can also use tamari or coconut aminos for gluten-free alternatives to reduced-sodium soy.
  • Oyster Sauce: Sub oyster sauce with fish sauce or hoisin.
  • Pepper: Freshly ground black pepper will work in place of white pepper.
  • Nuts: Top your wraps with chopped cashews or peanuts for extra crunch.
  • Mild Dipping Sauce: Omit the sriracha.

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.

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.
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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, shiitake mushrooms and water chestnuts 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. I made this tonight. I used chicken breast instead of thighs. I also sprinkled some chopped cashews on top. They were awesome! 

  2. Gina, I’m curious if I made this with the ground chicken breast, would it be less points do you think? Or is the majority of the points from the sauce material?

    • I made this with ground chicken breast and it tasted just fine. The meat was a bit paler but the flavor was the same.  My family loved it. 

    • I calculated 2 points per serving instead of 3 when using chicken breast. It still tastes amazing!

  3. Hi Gina,

    Is Japanese sake(Miri) the same as rice wine?

    Thanks 

  4. Is sweetened sake the same as rice wine?

  5. I have made these a bunch of times and I love them.
    Have you ever tried freezing the meat mixture?

    Thanks!

  6. If I buy 1lb of ground chicken or turkey will I need to double the recipe for everything else? The recipe only calls for 8oz. Thanks!

  7. I have not had any luck finding the dried mushrooms. Has anyone used fresh?

  8. This has become an absolute favourite in our home!! We never get sick of it. thank you!

  9. Pingback: Thai Inspired Meal Prep | Just Get Fit

  10. This was pretty good. I doubled the recipe and used ground turkey. I also added minced ginger. I did find this a tad too salty (and I used reduced sodium soy sauce). If I made it again I'd use less soy sauce 🙂

  11. Time and time again, these are a home run in our house!! In case anyone is curious, these work great with packaged ground chicken, as well as lean ground turkey. I did it with 93% ground turkey and they ended up being only 2 Smart Points each- can't beat that!

    Thanks Gina! You make my life so much easier 🙂

  12. ive made this 10 times and is a total hit. i quisinart up a whole package of mushrooms with the water chestnuts so its a little more veggie heavy. i use ground turkey. its an excellent low cal high protien dinner option even my husband requests. delish!

  13. Made this recipe this week. Excellent. I doubled up on the water chestnuts, included the scallions with the garlic and browned and added a sauce of the hoison and rice vinegar to them before serving so they were super moist. I think I will add a,little ginger next time around

  14. I made a notable change and it was fantastic, so I'd like to share: I doubled the sauce that marinates(but only used 2tsp sesame oil) the chicken, added a whole shredded zucchini, 1/4th of a small cabbage shredded, and a whole diced onion and sauteed these into the chicken after the chicken had browned. also used some corn starch to thicken the sauce as the extra veggies created lots of extra liquid. I am so repeating this next week!

    • I followed your additions and it was amazing and so filling!!!!
      I will be making this again for sure.   I need to type it up with the the changes so I don’t loose the recipe.  I will be sharing this for sure.   Thank

  15. If I can't find oyster sauce, what could replace it? Going to make this next week!

  16. If someone can help me here as I'm measuring out raw boneless thighs right now and 9oz is only 4 small thighs. Is this correct? I can't see that feeding 6

    • It makes six wraps, not necessarily six servings. To me this would serve two for dinner for 306 calories with a side of veggie or cauliflower rice

  17. I too Love the Pf chang wraps. need to try these for sure Not a big fan of water chestnuts,can you tell they are in there if chopped really tiny. or do they just add more of a crunch?
    Love the recipes Gina 🙂

  18. Great recipe! Next time I make this, I'll sub in lean ground turkey. A great substitution for water chestnuts is sliced almonds.

  19. I've made these twice now. The first time, I used store bought ground chicken. The next, turkey. Both turned out great! I pair them with steamed bao buns.

  20. Made these tonight. They were a huge hit all around. Super yummy!