Chicken Lettuce Wraps Recipe

4.68 from 28 votes

These easy ground chicken lettuce wraps are packed full of flavor and ready to eat in 25 minutes. Inspired by P.F. Chang's lettuce wraps, this copycat recipe is sure to satisfy!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: Chinese

Servings: people

Calories: 455kcal

Author: Becky Hardin

Ingredients

For the Ground Chicken:

1 teaspoon sesame oil
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
1½ tablespoons chili garlic sauce
1 tablespoon olive oil
½ medium onion chopped
½ red bell pepper chopped
2 cloves garlic minced
1 tablespoon minced ginger or ½ teaspoon ground
8 ounces water chestnuts 1 can, drained and chopped
1 pound ground chicken *

For the Wraps:

3 cups cooked rice **
8 butter lettuce leaves

Optional Toppings:

chopped cashews
sriracha
chopped green onion

Instructions

In a bowl, whisk together sesame oil, brown sugar, soy sauce, and chili garlic sauce. Set aside.
1 teaspoon sesame oil, 2 tablespoons brown sugar, 3 tablespoons low-sodium soy sauce, 1½ tablespoons chili garlic sauce
Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in the onion and red bell pepper, cooking for a few minutes until softened. Add in garlic, ginger, and water chestnuts, and cook for another 2-3 minutes.
1 tablespoon olive oil, ½ medium onion, ½ red bell pepper, 2 cloves garlic, 1 tablespoon minced ginger, 8 ounces water chestnuts
Add in ground chicken, breaking it up as it cooks. Once cooked through, add in the sauce and stir to combine. Simmer the mixture on low for a few minutes, letting the excess liquid reduce.
1 pound ground chicken
Spoon equal amounts of the chicken mixture and cooked rice into butter lettuce leaves. Top each lettuce wrap with chopped cashews, sriracha, and chopped green onion.
3 cups cooked rice, 8 butter lettuce leaves, chopped cashews, sriracha, chopped green onion

Video

Notes

*These lettuce wraps can also be made with ground turkey or pork.

**Leftover rice works best, both for convenience and for texture. I recommend cooking rice the day before if you're planning ahead. However, freshly-cooked rice or Instant rice can be used too.

Tips:

Before serving, I like to soak the lettuce leaves in ice water for 5-10 minutes, then pat dry. This keeps the leaves extra crisp and sturdy, so they don’t wilt under the warm filling.
After cooking the chicken, let the filling rest for 3-5 minutes before spooning into lettuce. This gives the sauce time to thicken slightly and cling better to the chicken and rice, so the wraps aren’t watery.
If cooking for a family, you can divide the chicken mixture into two pans after browning--leave one mild, and stir extra chili garlic sauce or sriracha into the other. That way, kids and spice-lovers both get wraps they enjoy.
Spread leftover cooked rice on a plate and microwave for 30 seconds to fluff and warm before adding it to the filling. This keeps the wraps from tasting heavy or clumpy.
Once assembled, Asian chicken lettuce wraps are best served immediately. However, you can store the ground chicken mixture separately from the lettuce!
Nutritional information does not include optional ingredients.

Storage: Store the ground chicken filling in an airtight container in the fridge for 3 days, or the freeze for 3 months. Assemble with fresh lettuce.

Nutrition