RecipeChicken Lettuce Wraps

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 24 g
  • Total Fat: 11 g
    • Saturated Fat: 2.5 g
    • Unsaturated Fat: 8.5 g
  • Cholesterol: 85 mg
  • Total Carbohydrate: 14 g
  • Sugars: 7 g
    • Natural sugars: 7 g
    • Added sugars: 0g
  • Dietary Fiber: 3 g
  • Sodium: 740 mg
Take Note

Contains Nuts

Chicken Lettuce Wraps tend to pop off a restaurant menu—they’re so popular and delish. With juicy meat, scrumptious veggies and palate-pleasing seasonings served in a crisp, fresh lettuce leaf cup, you can understand why it’s a fan favorite. Plus, it’s just so much fun to eat with your hands! I was thrilled when I finally perfected this make-at-home, better-for-you version that’s every bit as tasty. And while we’re using your hands, lettuce count the many ways you can enjoy this elegant-looking dish: whip it up for lunch, make it as an afternoon snack or serve it as an app at family get-togethers. It’s always a sure thing with my gang. 

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 4 medium carrots, peeled and finely diced
  • • 2 stalks celery, finely diced
  • • 1 red bell pepper, finely diced
  • • 1 eight-ounce can water chestnuts, drained and finely diced
  • • 3 scallions (green onions), thinly sliced
  • • 2 tablespoons grated fresh ginger
  • • 4 cloves garlic, minced
  • • 1 pound ground chicken (at least 90% lean)
  • • ¼ teaspoon ground black pepper
  • • 1/3 cup Chinese plum sauce
  • • 2 tablespoons reduced-sodium soy sauce
  • • 2 tablespoons rice vinegar
  • • Chili paste, such as sriracha (1 teaspoon or to taste)
  • • ¼ cup dry-roasted unsalted cashews, chopped
  • • ¼ cup fresh cilantro, minced (optional)
  • • 1 head Boston lettuce (may substitute iceberg lettuce or romaine)

Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.

Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, 5 to 7 minutes, misting with oil spray if pan becomes too dry. 

Add ground chicken to the skillet with veggies. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with black pepper.

Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce heat to low and simmer until heated through. Remove skillet from heat, and stir in cashews and cilantro. Allow mixture to cool slightly before serving, about 5 minutes.

Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.

For more delicious recipes, try my Fiery Chicken Salad and Chicken Paillard!