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Asian Chicken Lettuce Wraps


These lettuce wraps are a delicious choice when preparing for a party or just looking for a healthier way to enjoy your favorite restaurant wraps. For extra visual appeal, garnish with bright extras like red peppers and scallions.

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Rate this recipe 4.5/5 (102 Votes)


  • 2 teaspoons canola oil
  • 8 ounces white mushrooms, chopped
  • 1 pound lean ground chicken
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1 cup green onions, sliced
  • 1 (8-ounce) can water chestnuts, sliced, drained and chopped
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon rice wine vinegar
  • 3/4 teaspoon low-sodium soy sauce
  • 1/2 teaspoon honey
  • Crushed red pepper flakes, to taste
  • 8 large lettuce leaves


Servings 4
Adapted from


Step 1

Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.

Add chicken, garlic and ginger to skillet and cook for 6 to 7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together.

Combine sesame oil, rice wine vinegar, soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well.

Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture.

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