These healthy Ground Chicken Lettuce Wraps are easy, fresh, and full of delicious Asian flavors, like ginger and hoisin. They are inspired by PF Chang’s, but are even better & take less than 30 minutes to make.
I love recreating Asian takeout dishes at home, like my Air Fryer Teriyaki Chicken or Air Fryer Orange Chicken. These chicken lettuce wraps are a new addition to the rotation.
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Why You’ll Love This Recipe
- Flavorful - The sauce is made of hoisin, soy, vinegar, honey, and peanut butter. The oil is infused with fresh ginger and garlic. It is similar to a teriyaki sauce.
- Low carb - This recipe contains no grains and very few carbs per serving. Lettuce is a great alternative to rice to serve stir frys, etc with.
- Healthy - The chicken filling is loaded with veggies and is wrapped in lettuce.
- Easy - This recipe only takes about 30 minutes start to finish.
- Appetizer or entrée - These wraps can be served as a starter or main dish.
Ingredients & Substitutions
- Toasted Sesame Oil: Be sure to use toasted sesame oil. It has a darker color compared to regular and more flavor.
- Red Pepper Flakes: For mild heat, use ¼ teaspoon. For medium heat, use ½ teaspoon.
- Ground Chicken: Substitute for ground pork, turkey, or beef.
- Soy Sauce: Substitute for coconut aminos as a gluten-free option.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Ground Chicken Lettuce Wraps
Quick Overview
- Brown ginger, garlic, & red pepper flakes.
- Brown chicken & veggies.
- Add sauce ingredients.
- Assemble & enjoy!
Step by Step Instructions
Cook the garlic and ginger until it is golden brown.
Step 1: Over medium heat, melt the butter and oil.
Step 2: Add the ginger, garlic, and red pepper flakes. Sauté for 1-2 minutes or until golden brown.
Step 3: Add the chicken. Sauté for 8-10 minutes or until cooked through.
Garnish with peanuts & fresh herbs!
Step 4: Add the onion, bell pepper, and carrot. Sauté for 3-4 minutes or until softened.
Step 5: Add the hoisin, soy sauce, vinegar, honey, peanut butter, and cornstarch. Stir until combined. Reduce heat to low. Add ¼ cup of water (if needed) and simmer for 1-2 minutes.
Step 6: Remove from heat. Assemble lettuce wraps. Garnish with peanuts, cucumber, cilantro, mint, and basil.
Recipe Serving Suggestions
These wraps can be served as an appetizer or entrée on their own or with a simple side dish. Here’s what to serve with chicken lettuce wraps:
- With a side of Frozen Spring Rolls in Air Fryer or Frozen Egg Rolls in Air Fryer
- Over Instant Pot Basmati Rice. Make a bowl instead of a wrap. Top with lettuce, cucumbers, herbs, and peanuts.
Expert Tips & Variations
- Fry the garlic and ginger. Frying brings out the flavors and infuses the oil and butter.
- Add cornstarch. While this is optional, I prefer using it because it helps thicken the sauce and helps the sauce stick to the ground chicken.
- Don’t skip the garnish. The peanuts, cucumbers, and fresh herbs add so much texture and flavor.
- Double the recipe for meal prep. Store the lettuce and chicken mixture separately in the refrigerator. The chicken reheats well in the microwave. Assemble the wraps right before serving so they do not get soggy.
Recipe FAQs
Use the lettuce you prefer to eat or have on hand. Try bibb, butter, iceberg, or romaine.
It is typically made from soy sauce, hoisin, vinegar, and honey.
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Ground Chicken Lettuce Wraps
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon toasted sesame oil*
- 1 Tablespoon fresh grated ginger
- 5 cloves garlic
- ¼ - ½ teaspoon red pepper flakes*
- 1 pound ground chicken*
- 1 onion, diced
- 1 bell pepper, diced
- ¾ cup chopped carrots
Sauce
- 3 Tablespoons hoisin
- 2 Tablespoons soy sauce*
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon peanut butter
- 1 teaspoon cornstarch, optional
- ¼ cup water, if needed
- For Serving
- 1 head butter lettuce
- sliced cucumber
- chopped peanuts
- green onions, fresh cilantro, mint, & basil
Instructions:
- Over medium heat, melt the butter and oil.
- Add the ginger, garlic, and red pepper flakes. Sauté for 1-2 minutes or until golden brown.
- Add the chicken. Sauté for 8-10 minutes or until cooked through.
- Add the onion, bell pepper, and carrot. Sauté for 3-4 minutes or until softened.
- Add the hoisin, soy sauce, vinegar, honey, peanut butter, and cornstarch. Stir until combined. Reduce heat to low. Add ¼ cup of water (if needed) and simmer for 1-2 minutes.
- Remove from heat. Assemble lettuce wraps. Garnish with peanuts, cucumber, cilantro, mint, and basil.
Notes:
- Toasted Sesame Oil: Be sure to use toasted sesame oil. It has a darker color compared to regular and more flavor.
- Red Pepper Flakes: For mild heat, use ¼ teaspoon. For medium heat, use ½ teaspoon.
- Ground Chicken: Substitute for ground pork, turkey, or beef.
- Soy Sauce: Substitute for coconut aminos as a gluten-free option.
- Don’t skip the garnish. The peanuts, cucumbers, and fresh herbs add so much texture and flavor.
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