Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!
One of my favorite appetizers to order at a favorite local restaurant is Asian chicken lettuce wraps. I absolutely LOVE them, and enjoy scooping and wrapping the chicken filling in a big ol’ lettuce leaf!
There are many recipes that can be found online for chicken lettuce wraps. I found this recipe a while ago, and it’s my “go to”. It’s perfect for when I crave Asian chicken lettuce wraps and don’t want to go out, or pay for them in a restaurant!
This recipe, as written, will yield about 12 wraps. A suggested serving size is two wraps, and each serving comes in under 200 calories (total for TWO wraps). How’s that for a fantastic low calorie appetizer or main dish!
Asian chicken lettuce wraps may be LOW in calories, but they’re BIG on amazing flavors and are really delicious!. Here’s how to make them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Bibb (aka Butter) Lettuce
Carefully separate lettuce leaves from the head of lettuce. Give them a rinse, then pat each leaf dry using paper towels to absorb excess moisture. Set them aside while you make the filling.
NOTE: Bibb lettuce, also known as butter lettuce is typically used. If you don’t have access to this variety, use large lettuce leaves of your choice that are sturdy enough to hold the filling when wrapped.
You can use one or two lettuce leaves for each wrap. We usually stack two leaves per wrap to make it sturdier for holding the filling, but that is YOUR choice.
Cook The Onions, Garlic And Ginger
Heat sesame oil on Medium heat in a large skillet. Once the oil is pretty hot (but not smoking), add chopped onions, and cook, stirring often for about 3 minutes.
When the onions have softened and become lightly browned, add minced garlic and grated fresh ginger to the skillet. Cook 1 more minute, stirring often so the garlic doesn’t burn (and become bitter).
Add The Ground Chicken
Now you need to add a pound of ground chicken to the skillet. Cook the chicken on Medium heat, mixing it with the onions, and breaking the chicken up into small pieces as it cooks.
The chicken is finished cooking when it is fully cooked through (3-5 minutes), chopped in small pieces, and is very slightly browned.
Make The Asian Chili Sauce
While the chicken is cooking, whip up the Asian sauce that will be added to the chicken. It’s simple to make this flavorful sauce and only takes a minute!
Place soy sauce, Thai red chili sauce, maple syrup (or honey/agave) and lime juice in a small bowl, and whisk or stir, until fully combined. That’s it!
OPTIONAL NOTE: The sauce can be doubled if you want extra sauce for later! Also, if desired, whisk in a tiny bit (about ½ tsp.) of cornstarch if you want the sauce to be slightly thicker.
Add The Sauce To The Skillet
Turn the heat down to LOW. Pour the sauce over the cooked chicken, add chopped cashews (or peanuts), then stir well, to combine these ingredients.
Cook for 1-2 more minutes, then take the skillet off the heat source. Let the chicken “rest” and cool slightly for 1-2 minutes, before adding the fresh veggies.
Time For Some Veggie COLOR!
Once the chicken has cooled slightly, add grated carrots, chopped green onions, and chopped cilantro to the skillet. That pop of color really adds a nice touch, along with lots of flavor!
Stir, to fully combine the chicken, sauce and veggie mixture, which will be used for filling the Asian chicken lettuce wraps.
Serve The Asian Chicken Lettuce Wraps!
Now it’s time to fill and serve these delicious Asian chicken lettuce wraps! Whoo Hoo! For each wrap, place a large spoonful of the chicken filling into the center of the Bibb (or butter) lettuce leaf.
Think of chicken lettuce wraps like you would a taco! You want to be able to wrap the edges of the lettuce leaf up and around the filling, so be careful not to overfill them!
Spoon leftover pan sauce over the filling, then sprinkle each wrap with sesame seeds (optional, but a nice touch!). Roll a lettuce wrap up, and eat it like a taco! DELICIOUS!
We really enjoy these Asian chicken lettuce wraps, and I hope you and those you love will, too! I think they are vey easy to make, and wow… do they ever taste great!
Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, may God bless you, and have a great day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:
- Chicken Broccoli Fettucine Alfredo
- Skillet Monterey Chicken
- Chicken And Veggie Stir Fry
- Honey Lime Grilled Chicken
- Chicken Enchilada Quiche
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Original recipe source, with thanks to Marjorie at: apinchofhealthy.com/thai-chicken-lettuce-wraps/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!
- 1 Tablespoon sesame oil
- ¼ cup yellow onion diced
- 1 Tablespoon fresh ginger finely minced
- 2 cloves garlic minced
- 10 ounces ground chicken
- ¼ cup low sodium soy sauce can sub. coconut aminos/Tamari
- 2½ Tablespoons Thai sweet red chili sauce
- 1 medium lime (JUICE OF)
- 1 teaspoon pure maple syrup or agave/honey
- ⅓ cup cashews (raw or roasted/salted) chopped (can sub. roasted peanuts)
- ½ cup grated carrots
- ⅓ cup green onions (scallions) chopped
- ¼ cup fresh cilantro chopped
- 1 head Bibb (butter) lettuce leaves removed/rinsed/patted dry
- sesame seeds (Optional) to sprinkle as a topping for wraps
Separate leaves from head of lettuce. Rinse/pat dry with paper towels. Set aside. Use 1 or 2 lettuce leaves for each wrap (sturdy enough to hold chicken filling).
Heat sesame oil on Medium heat in large skillet. Once oil is hot (but not smoking), add yellow onions, and cook, stirring often, for about 3 minutes. When onions are softened and lightly browned, add garlic and ginger. Cook 1 minute, stirring often so garlic doesn't burn (and become bitter).
Add ground chicken to skillet. Cook on Medium heat, combining it with the onions. Break up chicken into small pieces as it cooks with a spoon or spatula. It's done when cooked through (3-5 min.), in small pieces, and slightly browned.
MAKE SAUCE: Place soy sauce, Thai red chili sauce, maple syrup and lime juice in a small bowl; whisk or stir, until combined. OPTIONAL NOTE: Sauce can be doubled if you want extra for later! Also, whisk in a tiny bit (½ tsp,) of cornstarch if you want sauce to be slightly thicker.
Turn heat to LOW. Pour sauce over chicken; add cashews. Stir well, to combine. Cook 1-2 minutes, then take skillet off the heat source. Let chicken cool 1-2 minutes, before adding fresh veggies.
Add carrots, green onions, and cilantro. Stir, to fully combine all ingredients.
MAKE WRAPS: For each wrap, place large spoonful of chicken filling into center of lettuce leaf. You want to wrap edges of the lettuce leaf up and around the filling, so don't overfill. Spoon any remaining pan sauce over chicken. Sprinkle each wrap with sesame seeds (optional). Roll up lettuce wrap, and eat it like a taco! Enjoy!
Here’s one more to pin on your Pinterest boards!