Rotisserie Chicken Lettuce Wraps
Picture this: you’re short on time but still want something that tastes fresh, satisfying, and seriously crave-worthy. Enter these Rotisserie Chicken Lettuce Wraps.
If you love the famous lettuce wraps from PF Chang’s, this lighter, homemade version will absolutely hit the spot. It delivers the same yummy taste and pleasing texture — but with simple ingredients and a smarter nutritional profile.
Every bite brings something to the table: tender chicken, crunchy water chestnuts, aromatic scallions, and a punchy sauce that ties everything together. The crisp lettuce cups make the ideal low-carb base, turning dinner into a fun, build-your-own experience!
Step 1: Prepare the filling
Step 2: Build the lettuce wraps
And because we’re starting with rotisserie chicken, the entire dish comes together quick. It’s naturally high in protein, lower in carbs, and a fantastic way to sneak more leafy greens onto your plate without feeling like you’re eating “salad.”
You can dial up the heat with Sriracha, add extra crunch with nuts, and shower the wraps with fresh herbs for brightness… you’ll be wrapped up in so many delicious decisions!
If you’re on a rotisserie chicken kick (same!), here are a few more recipes you’ll want to bookmark. My Salsa Chicken Lettuce Wraps with Zesty Lime Crema are a fun Tex-Mex twist on lunch or supper. Craving something classic? My Creamy & Crunchy Chicken Salad or Tarragon Chicken Salad are easy, crowd-pleasing staples, as are my Buffalo Chicken Slaw and Chicken Coleslaw with Apples & Pecans. When the weather calls for something warm and hearty, my Butternut Squash Chicken Chili and Lemon Chicken Soup have you covered!
Try this Rotisserie Chicken Sliders!
Rotisserie Chicken Lettuce Wraps
Ingredients
- 3 cups shredded chicken*
- 1 medium onion, diced
- ¼ cup hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- ¾ teaspoon ginger powder
- ½ teaspoon garlic powder
- 8 ounces sliced water chestnuts, drained, patted dry, and chopped
- ¼ to ½ cup chopped scallions, 3 to 6 scallions
- ¼ to ½ cup roasted cashews or peanuts, chopped
- 1 to 2 tablespoons Sriracha sauce, optional for heat
- ¼ to ½ cup fresh chopped cilantro, optional
- 1 head Boston Butterhead lettuce**
Instructions
- Liberally coat a large skillet with nonstick oil spray and warm over medium-high heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until the onion becomes soft and lightly browned.
- Lower the flame to medium and add the hoisin sauce, soy sauce, rice vinegar, ginger, garlic, and water chestnuts. Stir to combine everything. Add the shredded chicken, lower the heat, and simmer, stirring occasionally, until the chicken is evenly coated and heated through.
- Stir in the scallions and cashews (or peanuts). Add in the optional Sriracha sauce, if you desire some heat, and the cilantro. Spoon ¼ cup chicken mixture on each lettuce leaf and enjoy!
- Store leftover chicken in sealed container and stash in the fridge for up to 3 days.
Great for company but also easy enough for a quick but tasty dinner.
Hi Lucy, so happy you’re enjoying the recipe…and that it hits that sweet spot of being simple enough for a quickie dinner and special enough to serve your guests! Thanks for taking the time to share your thoughts with us!
—Donna
Love this simple and delicious recipe. What a good way to use butterhead lettuce! And the peanuts or cashews add a lovely crunch. I even add raisins or dried cranberries for a sweet kick! There’s always chicken to spare when we buy the rotisserie chicken. Thank you so much Joy for this recipe.
Hi Usha! I’m so happy you love these wraps…and great idea to add a sprinkling of raisins or dried cranberries for a sweet pop. Sooo many ways to customize this one. Thanks for sharing your kind words!
Doesn’t rotisserie chicken have Carageenanin it? I heard that wasn’t good for you.
Hi Cathy! Some store-bought rotisserie chickens do contain carrageenan, but not all of them. Carrageenan is a thickener/stabilizer that can be added to the seasoning solution used to keep the chicken moist. It’s derived from seaweed and is considered safe by the FDA, but some people prefer to avoid it because a few studies suggest it may irritate the gut in sensitive individuals.
If you’d like to steer clear of it, here are a few easy options:
• Check the ingredient label on the rotisserie chicken—many brands are now carrageenan-free.
• Look for “no added solution” on the package.
• Use leftover roasted or baked chicken instead.
• Poach or bake a couple of chicken breasts and shred them.
Let us know if you find a method that works for you– and if you give this recipe a shot!! — Eliza (Team Joy)