Fast, Easy Recipe for Chicken Lettuce Wraps

One of my favorite parts about visiting with my grandchildren is I get to eat the awesome meals my son and daughter-in-love prepare. My son is the Grilling King and my daughter-in-law, Nancy, creates some incredible recipes from scratch. She’s one of those great cooks who can open up the fridge and put together an incredible meal with whatever she finds waiting inside–no recipe needed. I, on the other hand, almost totally rely on recipes or you probably couldn’t eat what I would conjure up. lol

My son and dil love Thai food and recently Nancy put together a recipe for Chicken Lettuce Wraps that she describes as “easy, fast, and perfect for a Thai food craving.” (You’ll find a printable recipe at the end of this post.)

To make this recipe, brown ground chicken on medium-high heat for around 10 minutes.

Cooking Chicken for Chicken Lettuce Wraps


Chop up the onion and add it to the meat, cooking for 3-4 minutes.

Next, add in the garlic, ginger, hoisin sauce, soy sauce, and rice wine vinegar. Nancy mixes all those together in a bowl then adds them to the meat mixture. You can also add in a few water chestnuts for a nice crunch.

Chicken Lettuce Wraps


If you like your food a little spicy, add a bit of Sriracha and chili flakes to the sauce mixture.

Sriracha and Chili Flakes


Let everything cook for another 5 minutes, then serve on lettuce, rice, or tortillas.

Lettuce for Chicken Lettuce Wraps


Yum! I’m looking forward to trying these the next time I visit!

Chicken Lettuce Wraps Recipe


Here’s a printable recipe below. Enjoy!

Chicken Lettuce Wraps

Total Time30 minutes
Servings: 4 (3 wraps per person)


  • 1 lb ground chicken
  • 1 head Butter lettuce or Bibb lettuce or Romaine lettuce
  • 2 cloves Garlic or chunky garlic paste
  • 1 tbsp Ginger, fresh or from the tube
  • 2 Green onions
  • 1 Onion
  • 8 oz Water chestnuts
  • 1/4 cup Hoisin sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Rice wine vinegar
  • Kosher salt and black pepper


  • In a medium-large saucepan, brown the meat on medium-high heat for about 10 minutes.
  • Chop onion and add to meat, cooking for 3-4 minutes.
  • Add in garlic, ginger, hoisin sauce, soy sauce, and vinegar (I mix all together in a bowl, then add to pan)
  • Cook for 5 minutes.
  • Add in chopped water chestnuts (my grocery store didn't have them so I left them out, but will try for an extra crunch next time!)
  • Let cook for another 5 minutes
  • Serve on lettuce, rice, or tortillas!


Optional: Add Sriracha and Chili Flakes to the sauce mixture to spice things up.
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  1. Jill from Southern NH says

    These sound great, Susan – I love making lettuce wraps! I usually use ground turkey but will try definitely try Nancy’s chicken recipe. I didn’t even know tube ginger existed – I’ve only used fresh or the ground powder in the spice jar. The recipes I’ve made before have carrots to grate, and lots of other ingredients like sesame oil so I like that this ingredient list is shorter. It sounds like a great work-from-home dinner since there’s minimal chopping (I just use kitchen scissors for my scallions/green onions) and I can measure and cover the sauce ingredients in between zoom calls bit by bit during the day so dinner is quick + easy to cook. Yes, water chestnuts do take them to the next level. Thanks for sharing!

  2. Wonderful – I like to get the lettuce wraps at PF Changs, but since we are not eating indoors (yet) I am looking forward to trying these. Thanks so much for sharing !

  3. Please tell me what kind of lettuce and where did you get such nice lettuce leaves? I love reading your column.

  4. Cyndi Raines says

    Sounds yummy! Thanks! You are like me Susan, I cook because I have to and only do free hand if they are tried and true family recipes. Other than that I go by a recipe for sure, haha. Am always very pleased when the new recipe turns out and becomes a family favorite. I enjoy baking so much more because it is more fun to me and usually due to holidays and family gatherings.

  5. Cynthia says

    I spent the entire day in the garden and just made these for a quick and light dinner. The wraps are fantastic; I would highly recommend adding the chopped water chestnuts (they add a nice texture) and because we like heat, both the Sriracha and chili flakes as well. Thank you so much for sharing this recipe which is both easy and Weight Watcher friendly. My husband couldn’t get enough of it. Kudos to Nancy because this recipe is a winner!

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