This dish reminds me of busy weeknights when I want something quick but still feels like a treat. The beauty of these lettuce wraps is how they hit that sweet spot between healthy and satisfying. They’re low-carb, high-protein, and fresh, but you still get all that saucy, savory goodness.
I used to order lettuce wraps at restaurants all the time—P.F. Chang’s was my introduction years ago—and I remember thinking, “This is way too tasty to be considered healthy.” Now I make them at home and my family devours them in minutes. They’re great if you’re trying to keep things lighter, but still want that big bold flavor that makes you reach for seconds.
Another thing I love is how adaptable they are. Sometimes I use chicken, other times I switch to turkey or pork depending on what’s in my freezer. If you’ve got picky eaters, this recipe is a lifesaver because you can set everything out separately and let people build their own wraps at the table.
Ingredients You’ll Need
I’ve played around with this recipe enough to know which ingredients make the flavor pop and which ones you can swap if you’re short on time.
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Ground Chicken – I usually go for lean ground chicken, but if I only have the regular pack, it still works. If you want extra flavor, try a mix of dark and light meat.
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Oil – A neutral one like avocado or canola. Don’t use sesame oil for cooking—it’s way too strong and works better at the end as a finisher.
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Water Chestnuts – They give the wraps that classic crunch. You can find them canned in most grocery stores. If I’m out, I sometimes use finely chopped celery for a similar texture.
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Bell Pepper – Red peppers add sweetness and color, but honestly, I’ll throw in whatever color I’ve got lying around.
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Garlic & Ginger – Fresh always makes a difference here. I keep a knob of ginger in my freezer so I can grate some in anytime.
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Onion – I prefer yellow onion for cooking, but red works in a pinch.
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Lettuce Leaves – Romaine or butter lettuce hold up best. I’ve tried iceberg before and it tends to crack when you pick it up.
For the Sauce:
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Hoisin sauce, soy sauce, rice vinegar, sesame oil, and cornstarch—together they make that sticky, savory, slightly sweet sauce that ties everything together.
Step-by-Step: How I Make Them
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Mix the Sauce – I whisk the sauce in a small bowl first. That way, once the chicken and veggies are done, I can pour it straight in.
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Cook the Chicken – Heat oil in a skillet, toss in the chicken, and break it up with a wooden spoon. I cook until it’s no longer pink, then push it to one side of the pan.
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Add the Veggies – In goes the onion, bell pepper, garlic, ginger, and water chestnuts. A quick sauté keeps them vibrant but tender.
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Sauce It Up – The sauce thickens nicely once it hits the heat, coating every bite.
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Assemble – Spoon the mixture into crisp lettuce leaves. I usually set everything out family-style at the table so we can all grab and fill as we go.
My Cooking Notes and Tips
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Don’t build ahead of time – I’ve made that mistake before. The lettuce wilts if you let it sit with hot filling for too long. Always serve the filling and lettuce separately until ready to eat.
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Change the protein – Turkey, pork, or even shrimp work beautifully here. I once made it with leftover rotisserie chicken and it was a lifesaver on a rushed night.
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Make it gluten-free – Use gluten-free hoisin sauce and coconut aminos instead of soy sauce. I’ve done this for friends and no one noticed a difference.
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Add crunch on top – Chopped peanuts, toasted cashews, or green onions sprinkled over the wraps take them up a notch.
How to Store and Reheat
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Fridge – Keep the chicken filling in a sealed container for 3–4 days. The lettuce should be wrapped in paper towels and stored separately so it doesn’t wilt.
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Freezer – The filling freezes great for up to 3 months. I like to portion it in small containers so I can thaw just what I need.
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Reheating – A quick toss in a hot pan brings it back to life, but the microwave works fine too if you’re short on time.
Common Questions
What lettuce works best?
I like butter lettuce for its cups and romaine for its crunch. Iceberg tends to break too easily, and bibb can be too small.
How many leaves per serving?
I usually plan on about 3–4 leaves per person, depending on the size. If the lettuce is small, I just put out extra.
Can I swap the lettuce for another green?
Yes! Sometimes I serve the chicken filling over shredded cabbage or use collard greens if I have them. It’s not the same texture, but it’s hearty and still delicious.
Ground Chicken Lettuce Wraps
Light, fresh, and bursting with flavor—these ground chicken lettuce wraps are a healthy weeknight dinner that doesn’t skimp on taste. Inspired by the famous PF Chang’s version (but even better at home!), they feature juicy chicken, crunchy veggies, and a savory-sweet sauce tucked into crisp lettuce leaves. Ready in just 15 minutes, they’re perfect for family meals, entertaining, or meal prep.
Ingredients
For the Filling:
- 1 lb ground chicken
- 1 tbsp oil (vegetable, canola, or avocado oil work well)
- 8 oz water chestnuts, diced
- 1 small bell pepper, diced
- 3 cloves garlic, minced
- ½-inch fresh ginger, finely chopped
- 1 small onion, finely diced
- ½ tsp salt
- ¼ tsp black pepper
- 1 head romaine or butter lettuce (about 8 large leaves)
For the Sauce:
- ¼ cup hoisin sauce
- 1 ½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ½ tbsp sesame oil
- ½ tsp cornstarch
Instructions
- Make the sauce – In a small bowl, whisk together hoisin, soy sauce, rice wine vinegar, sesame oil, and cornstarch until smooth. Set aside.
- Cook the chicken – Heat oil in a non-stick skillet over medium heat. Add the ground chicken, breaking it apart with a spatula, and stir-fry for 2–3 minutes until no longer pink.
- Add the veggies – Push the chicken to one side of the skillet. Add the water chestnuts, bell pepper, garlic, ginger, and onion. Stir-fry everything together for a few minutes until tender.
- Combine with sauce – Pour the prepared sauce into the skillet and toss everything together. Cook for 1–2 minutes, until the chicken and veggies are evenly coated and glossy.
- Serve – Spoon the filling into lettuce cups and serve immediately while warm.
Notes
- To Store: Keep the filling in an airtight container in the fridge for up to 4 days. Store lettuce separately to keep it crisp.
- To Freeze: The chicken filling can be frozen in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
- To Reheat: Warm in a skillet or microwave for 30–40 seconds until heated through.
Tips & Variations
- Swap ground chicken for turkey or pork for a different twist.
- Add a drizzle of sriracha or chili oil for a spicy kick.
- For extra crunch, sprinkle chopped peanuts or cashews on top before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 494mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 16g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These chicken lettuce wraps are one of those recipes I keep in rotation because they’re quick, flexible, and always disappear fast. Whether I’m making them for a weekday dinner or as a starter when friends are over, they get the same reaction: everyone reaches for more.
Try other Ground Chicken recipes:
