Looking for an easy weeknight chicken dinner? These ground chicken lettuce wraps are a simple, flavorful option. The seasoned ground chicken pairs perfectly with crisp lettuce leaves for a light, satisfying meal the whole family will enjoy.
These lettuce wraps—sometimes called lettuce boats—are one of our go-to dinners. They’re quick to make, and because they feel lighter than a typical sandwich or taco, you don’t feel guilty digging in.
Even picky eaters have loved this recipe in our house, which makes it a reliable weeknight winner.
Serve as an appetizer or build a complete meal by pairing the wraps with plain or coconut rice, roasted sweet potatoes, or garlic-parmesan green beans for extra veggies and texture.
Ingredients
You only need a handful of ingredients to make these tasty lettuce wraps. Key items include:
- Ground chicken — available in the meat section or from your butcher
- Green onions — use both the white and green parts
- Water chestnuts — canned and chopped for crunch
- Lettuce leaves — butter lettuce or romaine hearts work best
- Sauce ingredients — hoisin sauce, garlic, fresh ginger, soy sauce, sesame oil, rice vinegar, red pepper flakes, salt, and black pepper
How to Make Lettuce Wraps
- Cook the chicken: Heat cooking oil in a large skillet over medium-high heat. Add the ground chicken and the white parts of the green onions. Cook, breaking the meat apart, until browned and cooked through (about 7 minutes).
- Season: Stir in minced garlic and grated ginger and cook for 30 seconds until fragrant. Add hoisin sauce, soy sauce, sesame oil, rice vinegar, salt, black pepper, and red pepper flakes. Mix in chopped water chestnuts and the green parts of the onions. Taste and adjust seasoning or spice level as desired.
- Assemble and serve: Spoon the chicken mixture into clean lettuce leaves and serve immediately.
Quick Tip
Control the heat by leaving out the red pepper flakes or adding extra for more spice. A splash of Sriracha also works well if you like it hotter.
Recipe Tips and Storage
- Make your own ground chicken: If you can’t find pre-ground chicken, pulse boneless chicken breasts in a food processor until pea-sized pieces form. It’s quick and cost-effective.
- Best lettuce for wraps: Butter lettuce folds easily and is soft, while romaine hearts give more structure. Iceberg or other leafy lettuces can also be used depending on preference.
- Make-ahead: The cooked chicken mixture refrigerates well for up to 3 days, making this recipe convenient for meal prep.
- Freezing leftovers: Store in airtight containers and freeze for up to 3 months.
- Reheating: Reheat leftovers in 30-second bursts in the microwave or warm gently in a skillet over medium heat, stirring until heated through.
This Asian-inspired chicken lettuce wrap is quick, flavorful, and easy to repeat. It’s an excellent addition to any dinner rotation when you want something fast and delicious.
More Chicken Dinner Recipes You Should Try:
- Vegetable and Chicken Stir Fry
- Chicken and Vegetable Lo Mein
- Honey Garlic Chicken
Ground Chicken Lettuce Wraps
Equipment
- Enameled Cast Iron Skillet
Ingredients
- 1 pound ground chicken
- 1 tablespoon cooking oil
- 3 green onions, separated into whites and greens, sliced
- 1/4 cup hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 8 ounces water chestnuts, chopped
- 8 butter lettuce leaves
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground chicken and the white parts of the green onions.
- Cook and stir until the chicken is browned and cooked through, about 7 minutes.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Stir in hoisin sauce, soy sauce, salt, black pepper, red pepper flakes, sesame oil, and rice vinegar. Mix in chopped water chestnuts and the green parts of the onions.
- Scoop the chicken mixture into lettuce leaves and serve.
Notes
- Nutrition facts are estimates provided as a courtesy.
- Make ground chicken at home by pulsing chicken breasts in a food processor until coarsely chopped.
- Adjust the spice level with additional red pepper flakes or a dash of Sriracha.
Nutrition
| Carbohydrates: 14 g
| Protein: 16 g
| Fat: 10 g