RecipeRotisserie Chicken Lettuce Wraps

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 9 g
  • Total Fat: 1 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 25 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 1 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 330 mg

Picture this: you’re short on time but want to put something together that’s healthy, hearty, and drool-worthy. Enter Rotisserie Chicken Lettuce Cups. This recipe transforms a store-bought rotisserie chicken into a mouthwatering meal in record time. It’s got spice, crunch, and a whole lotta flavor—just like PF Chang’s version. Plus, it’s low-carb, packed with protein and the lettuce wraps make it eeeasy to eat more leafy greens. You can dial up the heat with Sriracha, add extra nuts and herbs if you feel like it… you’ll be wrapped up in so many delicious decisions!

  • Prep time
  • Total Time
This recipe makes about 3 cups chicken mixture (~12 lettuce wraps)
  • 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
  • 1 can (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**

*Remove skin and shred chicken breasts into small pieces using your fingers. You’ll get about 3 cups from a standard rotisserie chicken.

This recipe also works with 1 lb (90 to 94% lean) ground poultry (chicken or turkey) meat. To make, first sauté the onions as directed, then add the raw ground meat, and cook, breaking up with a spoon, until browned and crumbly. Mix in the remaining ingredients as instructed below.

**Remove whole lettuce leaves, rinse and pat dry. You can also use iceberg, arugula, or romaine lettuce.


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.

Nutrition provided per lettuce wrap.

Try this Buffalo Chicken Quesadilla!