clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best recipe for chicken lettuce wraps.

Chicken Lettuce Wraps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian-Inspired


Chicken Lettuce Wraps – A simple and delicious weeknight dinner made with real, simple ingredients in only 30 minutes!


  • 1 tablespoon olive oil (or avocado oil)
  • 1/2 tablespoons ginger, grated 
  • 1 tablespoons garlic, minced
  • 1/2 sweet yellow oniondiced
  • 11 1/2 pounds ground chicken
  • 1 can diced water chestnuts
  • kosher salt and ground black pepper to taste


  • 1/4 cup coconut aminos or soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon fish sauce
  • 1 1/2 teaspoon tapioca starch or cornstarch
  • 1/2 teaspoon crushed red pepper flakes

Toppings + Lettuce:

  • 1 head of butter lettuce or iceberg lettuce
  • 1/2 cup green onions, chopped
  • 1/2 cup coconut aminos or soy sauce
  • 1 teaspoon red pepper flakes


  1. Sauce: Combine ingredients in a small bowl; whisk to combine and set aside.
  2. Cook chicken filling: Bring a large cast iron skillet to medium high heat. Add oil; swirl to coat the pan. Add garlic and ginger, move around the pan until fragrant, about 1 minute.  Add onion and stir until they reduce and become slightly translucent, about 2-3 minutes. Add chicken and stir until fully cooked. If there is a lot of liquid at the bottom of the pan at this point, pour out. Add water chestnuts and stir to combine.
  3. Add sauce: Pour the Sauce into the cooked chicken mixture. Stir to combine and let cook 2-4 minutes. Taste and add any salt or pepper, to taste.
  4. Serve: take a leaf of butter lettuce, add chicken mixture, top with chopped green onion, some more coconut aminos (or soy sauce) and any additional red pepper flakes desired.
  5. Enjoy!


  • Make ahead tip: if you want to prep ahead of time simply make chicken mixture and store in refrigerator, for up to 3 days, then reheat when desired.
  • Whole30/Paleo: to keep this recipe compliant, simply use coconut aminos instead of soy sauce.
  • Leftovers: simply store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days, warm when you are ready to eat, and then add to your lettuce wraps.


  • Serving Size: 6oz
  • Calories: 313
  • Sugar: 2.6 g
  • Sodium: 1004.3 mg
  • Fat: 14 g
  • Carbohydrates: 27.3 g
  • Protein: 21 g
  • Cholesterol: 96.3 mg