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Easy Chicken Lettuce Wraps

Easy PF Chang style Chicken Lettuce Wraps ~ Asian seasoned ground chicken sautéed with mushrooms, green onions and water chestnuts, nestled in lettuce leaves and topped with a spicy hoisin sauce.
Lettuce wraps are a food where a savory filling is wrapped in lettuce leaves and eaten with your hands. The concept originated in China then spread throughout Southeast Asia; they are particularly popular in Laos and Thailand.
Everyone loves lettuce wraps! This fresh dinner idea or appetizer stars lettuce! It is a low carb and Keto favorite. It is super quick. One of those under-30-minute meals!
You can serve lettuce wraps as an appetizer if you like (if you’re serving a crowd, make sure to double or triple the recipe).
It’s where umami dreams are made of!
This recipe has become a beloved regular in my home. A few times I’ve deconstructed it and turned it into a rice bowl topped with lettuce and herbs, I’ve made it with several different proteins, and I’ve even taken the absolutely-to-die-for sauce and added it to different Asian inspired dishes. My dinner tonight just might be this sauce on noodles and shrimp.
It truly is a delicious recipe. I do hope you enjoy and place on your mid-week rotation.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course 30-minute meals, Appetizer, Dinner, Lunch
Servings 6 Servings

Ingredients
  

  • NOTE— when serving a crowd be sure to double or triple the recipe! 

For the sauce:

  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce, tamari, Bragg’s Liquid Amino Acid or Coconut amino acid
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons cornstarch

For the lettuce wraps:

  • 1 tablespoon olive or vegetable oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 pound ground chicken (beef, Italian sausage, extra firm tofu, plant base option, various vegetables)
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger, chopped (1-inch piece)
  • One 3 1/2 ounce package white button mushrooms, cremini or shiitake mushrooms (any mushroom of choice) 
  • 1 package julienne carrot (precut in produce refrigerated section) 
  • 4-5 tablespoons Fresh cilantro, chopped
  • 3 green onions

  • salt to taste

  • fresh black pepper, to taste
  • 1 Head iceberg or boston (Bib leaf) lettuce

Optional Add-Ins

  • One 8-ounce can water chestnuts drained and diced small
  • red pepper flakes
  • Sriracha or sambal oelek
  • chili garlic sauce
  • chopped cashews

Instructions
 

  • Chop All Vegetables
    Onions, garlic, ginger, mushrooms. Set aside. 
    Remove shredded carrots from package and divide: between sauté and as a garnish to serve
    Remove lettuce leaves from the core, rinse, dry and cover. Set aside in the refrigerator. 
  • Make Sauce
    Combine all sauce ingredients in a small bowl and whisk to combine. Alternatively, add all ingredients to a mason jar and shake vigorously. Set aside. 
  • Sauteing Veggies and Protein 
    Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened about 5 minutes until fragrant and crispy tender. Stirring occasionally. Taste. Onions should  taste a bit sweet, no longer pungent.
    Add garlic and sauté until fragrant, about 2 minutes. Stir to keep garlic from burning.
  • Now add sesame oil and ground chicken in large pieces. Cook the chicken for about 5-7 minutes, breaking up into small pieces with a wooden spoon or spatula until it resembles taco meat. 
  • Add ginger, mushrooms, ¼ - ½ cup carrots, sauté an additional 5 minutes.
  • Add Sauce: Fold in the sauce a few tablespoons at a time until desired consistency and flavor is achieved. Remaining sauce can be used on the side. 
  • Serve - scoop generous tablespoons of the chicken mixture in the  lettuce boats. Top with the remaining green onions, shredded carrots, and torn cilantro leaves.
    Drizzle with remaining sauce. 
  • ENJOY❣️
Keyword 30 minute meals, Asian, Chicken Lettuce Wraps