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Chicken Lettuce Wraps


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Rate this recipe 4.6/5 (13 Votes)


  • 16 Boston Bibb or butter lettuce leaves
  • 2 pounds boneless, skinless chicken breast, cut into cubes
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons minced ginger
  • 1 bunch green onions, chopped
  • 1/2 cup shredded carrots
  • 1 teaspoon Asian (dark) sesame oil
  • 1 tablespoon Asian chile pepper sauce/paste (optional, if you want some spice)


Adapted from


Step 1

Rinse the whole lettuce leaves and pat them dry, being careful not to tear them. Set them aside.

In a large, nonstick skillet greased with cooking spray, cook the chicken in the cooking oil for about 3 minutes. Drain the grease and then add the onion and ginger, cooking for 3-4 minutes. Then, stir in the hoisin sauce, garlic, soy sauce, vinegar, and chile pepper and cook for about 2 minutes.

Finally, add the green onions, sesame oil, and carrots and let everything cook for about a minute. Make sure the chicken is no longer pink at this point (if it is, keeping cooking everything until it's done).

Spoon the mixture into the center of the lettuce leaves.

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