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. 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!