Lettuce wraps are supposed to be fast. Crunchy lettuce. Savory, sticky chicken. That addictive sauce. This version beats the takeout version by a mile — and it’s on your table in 15 minutes. No reservation required.
Ingredients
Serves 4 (makes 8-10 wraps).
For the Chicken:
- 1 lb (450g) ground chicken (or turkey)
- 2 tbsp vegetable oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, finely diced
- ½ cup water chestnuts, chopped (optional)
- 3 green onions, sliced
For the Sauce:
- ¼ cup soy sauce (or tamari/coconut aminos)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 1 tsp chili garlic sauce or sriracha (optional)
For Serving:
- 1 head butter lettuce, Bibb, or iceberg (leaves separated)
- Optional: lime wedges, cilantro, chopped peanuts
Step-by-Step Instructions
Step 1: Make Sauce
- Whisk all sauce ingredients in a small bowl. Set aside.
Step 2: Cook Chicken
- Heat oil in a large skillet over medium-high heat.
- Add onion and cook 2 minutes. Add ground chicken. Cook 5-6 minutes, breaking it up, until browned and cooked through.
Step 3: Add Aromatics & Veggies
- Add garlic and ginger. Cook 1 minute until fragrant.
- Add bell pepper and water chestnuts. Cook 2 minutes.
Step 4: Sauce It
- Pour sauce over the chicken mixture. Stir to coat. Cook 1-2 minutes until thickened and glossy.
- Stir in green onions. Remove from heat.
Step 5: Assemble & Serve
- Spoon chicken mixture into lettuce cups. Top with peanuts, cilantro, and a squeeze of lime.
- Eat with your hands. Don’t be neat — it’s a wrap.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge (chicken mixture): 4 days. Reheat: Skillet or microwave. Lettuce: Store separately and assemble fresh. Soggy lettuce = sad wrap. The chicken filling also freezes beautifully for 3 months.
