These chicken lettuce wraps are even better than P.F. Chang's! They're quick and easy to make and perfect for a light dinner or healthy appetizer. Ready in less than 30 minutes!
With the perfect mix of crunchy and soft textures and a kick of flavor, they're simply delicious.
If you're like me, you crave PF Chang's lettuce wraps. Lucky for you, they are easy to recreate at home! This is one of my favorite wrap recipes to make when I'm short on time but want something healthy to eat.
Just like our cilantro lime rice or hot and sour soup recipe, with this "fake-out" take-out copycat recipe, you'll enjoy your favorite Asian-inspired restaurant meal at home for a fraction of the price!
Why you'll love Chicken Lettuce Wraps
- Easy to make: These wraps are simple to prepare in under 30 minutes, making them ideal for busy weeknights or last-minute meals.
- Nutritious and Healthy: Using lettuce leaves as wraps instead of tortillas makes them low in carbs and calories, perfect for those looking for a lighter meal option. Plus, they're packed with protein from the chicken!
- Deliciously versatile: There are endless possibilities when it comes to customizing these lettuce wraps based on dietary restrictions and personal preferences.
Ingredients & Substitutions
- Ground Chicken: Ground chicken is the main protein in these wraps, providing a lean and flavorful base. Using ground turkey or ground pork are great alternatives but, ground beef can be used if that's all you have on hand.
- Avocado Oil: Used for sautéing the chicken and vegetables, providing a neutral flavor and healthy fat. Olive oil is another good option.
- Lettuce: Bib lettuce leaves have the perfect cup shape and serves as a low carb wrap for the filling. Substitute with large leaves of iceberg lettuce, butter lettuce, or romaine lettuce.
- Red Bell Pepper, Water Chestnuts, and Green Onion: These veggies add texture, color, and crunch to the filling. Yellow or orange bell peppers are also good choices.
- Garlic, Ginger, and Onion: Classic aromatics that add depth and flavor to the filling. They provide a savory, slightly spicy kick!
- Soy Sauce: Soy sauce adds umami richness and saltiness to the filling and balances all of the flavors. For a gluten-free option, substitute with an equal amount of coconut aminos, tamari, or liquid aminos.
- Peanut Butter: Use almond butter or cashew butter instead of peanut butter if necessary.
- Sesame Oil: Sesame oil adds a nutty and aromatic flavor to the filling and is commonly used in Asian cuisine.
- Honey: Honey adds sweetness to balance the savory and tangy components. Agave or maple syrup can be used as well.
- Rice Vinegar: Rice vinegar provides acidity and tanginess to balance the other flavors. It can be replaced with apple cider vinegar.
- Sriracha: Sriracha adds heat and spiciness, providing a flavorful kick for those who enjoy spicy food. It's optional, so adjust it according to personal preference.
How to make Chicken Lettuce Wraps
- Combine sauce ingredients. In a small bowl, use a whisk to combine the sauce ingredients until smooth. Give it a taste and make adjustments by adding more soy sauce, honey, or rice wine vinegar if necessary. Add two tablespoons of the sauce mixture to the ground chicken and set the sauce aside.
- Cook the chicken. Cook the ground chicken mixture over medium-high heat in a large skillet until browned and cooked through. Drain and set to the side. Add the green onion whites, grated ginger, and minced garlic to the skillet and saute for one minute.
- Combine. Add the red pepper, water chestnuts, cooked ground chicken, and the remaining sauce mixture to the pan. Stir fry for a few more minutes, remove the skillet from the heat, and stir in the green onions.
- Assemble the wraps. Place the lettuce leaves individually onto a plate and spoon a portion of the chicken mixture into each lettuce cup. Top with shredded carrots, green onions, and red pepper flakes.
Serve them up!
These Asian chicken lettuce wraps are perfect as an entree all by themselves but they can be served alongside other dishes.
Try it with a warm bowl of hot and sour soup or a side of egg rolls.
Store for later!
Store the chicken wrap filling in an airtight container in the fridge for up to 4 days.
The filling can also be stored in the freezer for up to 3 months, stored in a freezer-safe container. Thaw in the fridge overnight and reheat in a skillet.
To prevent the lettuce from getting soggy from the sauce, store the chicken mixture and the lettuce leaves separately and assemble when you are ready to serve.
More healthy chicken recipes
Who doesn't love a good, healthy chicken recipe? Our chicken recipes are sure to please even the pickiest eaters!
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Chicken Lettuce Wraps
INGREDIENTS
- 1 lb. ground chicken
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 green onions (sliced, separating the whites)
- 1 small red bell pepper (diced)
- ½ can water chestnuts (chopped)
- 1 head bibb lettuce
- 1 tablespoon avocado oil (or olive oil)
Sauce
- 5 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon sriracha
Optional Toppings
- sesame seeds
- shredded carrots
INSTRUCTIONS
- Make the sauce by combining the soy sauce, peanut butter, honey, rice vinegar, sesame oil, garlic, and sriracha in a small bowl. Add two tablespoons of the sauce mixture to the ground chicken and set the sauce aside.
- Heat a skillet over medium-high heat and add 1 tablespoon of avocado oil. Using a spatula, break down the chicken in the skillet. Cook for 5-7 minutes, until chicken is completely browned and cooked through. Transfer cooked chicken to a clean bowl and set aside.
- To the skillet, add the green onion whites, grated ginger, and minced garlic. Saute for 1 minute adding more oil if needed.
- To the skillet, add the red pepper, water chestnuts, cooked ground chicken, and the remaining sauce mixture. Cook for 3-4 more minutes, remove the skillet from the heat and stir in the green onions.
- Wash the bibb lettuce, pat dry with a paper towel, and place the leaves onto a plate. Scoop a small portion of the chicken mixture into each lettuce cup. Top each one with sesame seeds and shredded carrots.
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