Do Share Recipe

Asian Chicken Lettuce Wraps Recipe | Flavorful & Easy Meal

I recently made these Asian Chicken Lettuce Wraps Recipe, and I can honestly say they were one of the freshest and most flavorful meals I’ve made in a while. I love how simple the ingredients are, yet every bite bursts with savory, crunchy, and slightly spicy notes.

The lettuce keeps things light, while the chicken filling delivers pure comfort — just like the hearty flavor of a rotisserie chicken and stuffing bake recipe. When I first tried them, I couldn’t believe how restaurant-quality they turned out but in my own kitchen. If you want a dish that feels special but easy enough for any night, this is it!

Ingredients

(Serves about 6 wraps)

8 oz (about 225 g) boneless, skinless chicken thighs, ground — I use thighs because they stay tender and juicy, but you can use ground chicken breast if you prefer a leaner version.
¼ cup finely chopped water chestnuts — These add a lovely crunch that balances the softness of the chicken.
¼ cup dried shiitake mushrooms — Rehydrate them, chop finely, and use for an earthy depth of flavor. You can use fresh mushrooms if that’s what you have.
1 tablespoon reduced-sodium soy sauce — This provides that rich, salty umami note without overpowering the dish.
¼ teaspoon dark soy sauce — Adds a bit of color and deeper flavor. If you don’t have it, just use a touch more regular soy sauce.
½ teaspoon oyster sauce — Gives the wraps a slightly sweet, savory richness that ties everything together.
1½ teaspoons toasted sesame oil — Adds that signature nutty aroma. Be careful not to overuse it; a little goes a long way.
1 tablespoon rice wine or dry sherry — Helps tenderize the chicken and adds a subtle background flavor.
½ teaspoon sugar — Balances out the saltiness and enhances the caramelization.
White pepper, to taste — It adds a gentle heat that complements Asian dishes perfectly.
2 garlic cloves, finely chopped — Always use fresh garlic for maximum flavor.
6 large crisp lettuce leaves (iceberg, bibb, or Boston) — You want sturdy leaves that hold up when filled.
2 tablespoons diced scallions — For garnish and that final fresh bite.

For the Spicy Hoisin Dipping Sauce:

4 tablespoons of hoisin sauce — The sweet, tangy base that makes the wraps irresistible.
½ teaspoon chili sauce (like Sriracha) — Adjust to your spice tolerance.
1 tablespoon warm water — Thins the sauce for easy drizzling or dipping.

Note: Recipe yields about six generously filled wraps, perfect for two people as a meal or four as an appetizer.

Variations

There are so many fun ways to tweak these wraps depending on your preferences or dietary needs:

Swap ground chicken for ground turkey, pork, or lean beef for a slightly different flavor.
For a vegetarian version, use crumbled tofu, tempeh, or finely chopped portobello mushrooms instead of meat.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free.
For a low-carb or keto option, skip the sugar and use a drop of monk fruit sweetener instead.
Add extra crunch by topping with chopped peanuts, cashews, or crispy shallots.
For a milder version, reduce the chili sauce in the dipping sauce or skip it entirely.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Equipment You Need

Large skillet or wok – For cooking the chicken mixture quickly and evenly.
Small bowl – To mix the dipping sauce.
Mixing bowl – To marinate the chicken before cooking.
Measuring spoons and cups – For precise seasoning.
Serving platter – To arrange and serve your wraps beautifully.

How to Make Asian Chicken Lettuce Wraps

Prepare the Mushrooms

Soak the dried shiitake mushrooms in warm water for several minutes until softened. Once tender, remove the stems and chop finely. This gives your filling a meaty texture and deep, earthy flavor.

Marinate the Chicken

In a bowl, combine ground chicken, water chestnuts, mushrooms, soy sauces, oyster sauce, sesame oil, rice wine, sugar, and white pepper. Mix everything well and let it marinate for about 15 minutes to absorb the flavors.

Make the Sauce

In a small bowl, whisk together hoisin sauce, chili sauce, and warm water until smooth. Set it aside so it’s ready when serving.

Cook the Chicken Filling

Heat a drizzle of sesame oil in a large skillet or wok over medium-high heat. Add the chopped garlic and sauté briefly until fragrant, about 10 seconds. Then, add the marinated chicken mixture. Stir-fry for 4–5 minutes, breaking up the meat as it cooks, until fully done and slightly caramelized.

Assemble the Wraps

Lay the lettuce leaves flat on a serving platter. Spoon about ¼ cup of the chicken mixture into each leaf. Sprinkle with diced scallions and serve immediately with the hoisin dipping sauce. Eat them right away while the lettuce is still crisp!

Additional Tips for Making This Recipe Better

Here are a few things I’ve learned from making these wraps multiple times:

I always dry my lettuce leaves completely — moisture can make them soggy.
Let the chicken mixture cool slightly before filling the leaves; it helps keep the lettuce from wilting.
Taste the filling before serving. Sometimes I add a splash of more soy sauce or a squeeze of lime juice for brightness.
Use toasted sesame oil at the end for extra fragrance; it shouldn’t cook too long or it’ll lose flavor.
If I’m serving guests, I keep the components separate so everyone can build their own wraps fresh.

How to Serve Asian Chicken Lettuce Wraps

Presentation is part of the fun! Arrange crisp lettuce leaves on a large platter, then spoon the warm chicken mixture into the center of each. Garnish with chopped scallions, sesame seeds, or crushed peanuts for texture.

Serve the hoisin dipping sauce on the side so everyone can drizzle or dip as they like. For extra color, I sometimes add shredded carrots or cucumber strips on top — or pair it with a comforting side like a rotisserie chicken and potatoes recipe for a heartier meal.

Nutritional Information

Here’s an approximate nutritional breakdown per wrap:

Calories: ~102 kcal
Protein: ~8.5 g
Carbohydrates: ~9.5 g
Fat: ~3 g

This makes them light yet satisfying, perfect for lunch, dinner, or meal prep.

Make Ahead and Storage

Storage

Keep the cooked chicken mixture in an airtight container in the refrigerator for up to 3–4 days. Store lettuce leaves separately so they stay crisp until serving.

Freezing

You can freeze the chicken filling for up to 2 months. However, water chestnuts and mushrooms may lose a bit of their crunch after thawing. Always use fresh lettuce when serving.

Reheating

Reheat the filling in a skillet over medium heat until warmed through. Avoid microwaving the lettuce leaves — fill them fresh after reheating.

Why You’ll Love This Recipe

Here’s why these wraps have become one of my favorite weeknight recipes:

Simple and quick – You can have everything ready in under an hour with minimal cleanup.
Healthy and light – Perfect for those who want a fresh, low-carb, and flavorful meal.
Customizable – Works for many diets — gluten-free, low-fat, dairy-free, and even vegetarian.
Perfect for sharing – Fun to eat, easy to assemble, and great for family dinners or parties.
Packed with flavor – Every bite has that irresistible combo of savory, sweet, and spicy notes.

Asian Chicken Lettuce Wraps are truly one of those recipes that make eating healthy exciting. They’re crisp, flavorful, and satisfying — all without feeling heavy. Whenever I make these, I’m reminded how simple ingredients can create something so vibrant and restaurant-worthy right at home.

Ben Carraoli