Chicken lettuce wraps are salty, sweet, crispy, and crunchy. Cute little lettuce cups are filled with the tastiest, spicy ground chicken along with thin, crispy rice noodles for a bit of crunch. It all comes together for a healthy and satisfying appetizer, lunch, or dinner.
You can make the ground chicken ahead of time and reheat when you’re ready to serve, but it’s also delicious served at room temperature or cold. To make this recipe vegetarian, just replace the ground chicken with firm tofu or seitan. Or use a variety of vegetables like chopped carrots and celery along with more mushrooms.
Serve chicken lettuce wraps as an appetizer or a lunchtime main. For a bigger meal or dinner, serve with sautéed green beans, stir-fried eggplant, or even fried rice.
- 2 teaspoons canola oil (or other neutral oil, divided)
- 1 teaspoon sesame oil
- 1 pound ground chicken
- 1 (8-ounce) can water chestnuts (drained and diced)
- 1/2 pound mushrooms (diced)
- 4 scallions (diced, whites and greens separated)
- 4 cloves garlic (minced)
- 1/4 cup hoisin sauce
- 2 tablespoons water
- 2 tablespoons brown sugar
- 1 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon cornstarch
- 2 teaspoons chili garlic sauce
- 1 head butter lettuce
- Garnish: Crispy rice noodles
Gather the ingredients.
Heat 1 teaspoon each of the canola oil and sesame oil in a medium sauté pan over high. Add the ground chicken, breaking it into small pieces as you transfer it to the pan; cook, undisturbed, for 2 minutes or until the chicken is browned on one side.
Break up the chicken into smaller pieces with a wooden spoon and stir to finish cooking. Transfer the chicken to a plate.
Add the remaining canola oil to the pan and heat over high. Add the water chestnuts, mushrooms, and scallion whites and light greens. Cook, stirring occasionally, for 3 minutes or until softened and browned.
Return the chicken to the pan. Add the garlic, hoisin sauce, water, brown sugar, soy sauce, oyster sauce, rice vinegar, ginger, cornstarch, and chili garlic sauce. Stir to combine all of the ingredients. Cook for about 4 minutes over medium heat until heated through and the sauce is slightly thickened.
Stir in the remaining scallions until combined.
Wash the lettuce and gently separate the leaves from the head. Fill each “cup” with a heaping spoonful of the filling, then top with a sprinkle of crispy rice noodles. Serve and enjoy!
- If you want to make the recipe spicier, you can add Sriracha or more chili garlic sauce.
- You can use as many or as few of the rice noodles as you wish.
- This recipe also works well with ground pork or turkey.
- Butter lettuce is the best type of lettuce for wraps since it is crisp and makes a nice cup-like shape to hold fillings. If you can’t find butter lettuce, try romaine or curly-leaf lettuce.