Asian-inspired Chicken Lettuce Wraps

Name: Asian-inspired Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tablespoons light brown sugar; 3 Tablespoons Thai sweet chili sauce; 3 Tablespoons hoisin sauce; 3 Tablespoons soy sauce; 3 Tablespoons Sriracha (more or less to taste); 2 Tablespoons coconut oil; 2 Tablespoons unseasoned rice vinegar; 2 Tablespoons minced garlic (about 5 cloves); 1 Tablespoon fish sauce; 1 Tablespoon grated fresh ginger; 1 teaspoon toasted sesame oil; Juice of 1/2 a lemon; 1 pound ground chicken; 3 Tablespoons coconut oil; 8 green onions, sliced thinly, whites and greens separated; 1 Tablespoon minced garlic (about 3 cloves); 1 Tablespoon grated fresh ginger; 1 pound white mushrooms, trimmed, cleaned, and finely chopped; 1 can of water chestnuts, finely diced; 1 red bell pepper, seeded and finely chopped; 1 small shallot, diced; 2 heads of butter lettuce or Boston lettuce, washed and leaves separated

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A quick and easy dinner or appetizer inspired by the chicken lettuce wraps at Pei Wei and P.F. Chang’s — the sweet and spicy filling will have you licking your fingers!

Craving takeout but want something lighter, faster, and way more flavorful? These healthy chicken lettuce wraps are a 30-minute wonder packed with sweet, savory, and spicy goodness — and they’re totally weeknight-friendly. A copycat recipe from Pei Wei and P.F. Chang’s Asian lettuce wraps, these are great as an appetizer to serve friends or as a light dinner, and they’re ready in under 30 minutes!

About Chicken Lettuce Wraps

I have a very distinct (and happy) memory of going to P.F. Chang’s at the mall with my mom after a long, fun day of shopping. And the dish I remember most? Their chicken lettuce wraps. Something about the combo of warm spicy chicken filling with the crunchy, crisp lettuce cups. So much flavor! We ordered them every time we went. So, naturally, I had to find a way to make them at home. And I’m happy to say, the homemade version tastes even better!

Whether you’re planning a family dinner, a fun party appetizer, or just a lunch you can eat all week (they’re even better the next day!), these Asian-inspired chicken lettuce wraps are the answer.

Perfect for parties, light dinners, or meal prep
Tastes just like your favorite restaurant version
Customizable for gluten-free, dairy-free, Whole30, or low-carb diets

I love making these chicken lettuce wraps in the spring or summer because they’re easy, refreshing, and light on the carbs, but don’t require turning on the oven. They’re dairy-free, easily modified to be gluten-free (if you swap out the soy sauce), and versatile enough to accommodate a range of dietary needs.

Plus, they’re packed with flavor, protein, and veggies — healthy, but with all the flavors of your favorite takeout. If you're a fan of Asian-inspired flavors like ginger, garlic, hoisin, and Sriracha, you might just find yourself eating these by the forkful straight from the Tupperware in the refrigerator (not that I’m speaking from experience or anything). They’re so good you might just want to make a double batch for leftovers!

This recipe is:

Flexible — add more heat, lighten it up, or pack it with extra veggies.
Nutrient-packed — Lean protein, veggies, and herbs make this a wholesome meal.
Easy to make — Don't let the long ingredient list fool you, this recipe is surprisingly simple!

Ingredients

Light brown sugar — Adds a touch of sweetness to balance the savory and spicy flavors.
Fish sauce — A little goes a long way! This funky, salty umami booster is key in Thai and Vietnamese cooking.
Thai sweet chili sauce — Sweet with a mild kick.
Hoisin sauce — Rich, sweet, and slightly tangy; think of it as the barbecue sauce of Asian cuisine.
Soy sauce — Brings depth, salt, and umami. Use low-sodium if you prefer.
Sriracha — For heat. Adjust to your spice preference.
Coconut oil — Great for stir-frying because of its high smoke point.
Toasted sesame oil — Nutty, fragrant, and essential for that signature taste.
Unseasoned rice vinegar — Mild and slightly sweet acidity to brighten the whole dish.
Minced garlic — Aromatic and punchy. Use fresh for the best flavor.
Fresh ginger — Spicy, citrusy warmth that cuts through rich sauces beautifully.
Lemon — Just a squeeze of juice to balance the richness with freshness.
Ground chicken — Lean, protein-packed, and the perfect blank canvas for soaking up the sauce.
Green onions — Mild and oniony. You’ll use both the white and green parts for layered flavor.
White mushrooms — Meaty, earthy, and perfect for soaking up sauce like little flavor sponges.
Water chestnuts — Crisp and refreshing, they add a delightful crunch to every bite.
Red bell peppers — Sweet, colorful, and a little crunchy.
Shallot — A mild, slightly sweet alternative to onions.
Butter lettuce or Boston lettuce — Soft, flexible leaves with just the right amount of crunch. Ideal for wrapping.

How to Make Chicken Lettuce Wraps

This is an overview of how to make Asian-inspired chicken lettuce wraps. See the recipe card below for detailed ingredients and instructions.

Make the Sauce. Start by whisking together your sauce ingredients in a medium bowl and mix until the sugar dissolves and everything is well combined. This sauce will be your flavor bomb.

💡 TIP: Grating ginger can feel intimidating, but it’s easy! Grab the knob of ginger and use the side of a spoon to scrape off the skin (If you want. Honestly, I tend to skip this step and no one ever notices because the skin is so thin). Then use a microplane or the smallest holes on a box grater to grate the ginger. For even easier grating, I like to keep my fresh ginger in the freezer.

Prepare the Filling. In a separate bowl, mix a couple of tablespoons of the sauce with the ground chicken, just to marinate it a bit while you prep the rest. Heat coconut oil in a large skillet or wok over medium-high heat. Once it shimmers, add the ground chicken, breaking it up into small pieces with a wooden spoon.

💡 TIP: Wash each lettuce leaf separately to get rid of any dirt. Then, place your lettuce in ice water while you prepare the chicken mixture and dry just before serving — they will be cold and crisp, so no limp lettuce! (This is a tip I stole from an ex who used to work at PF Chang’s.)

Cook until browned and just cooked through, then transfer to a plate and set aside. In the same skillet, add 1 more tablespoon of coconut oil. Toss in the white parts of your green onions, garlic, and ginger. Stir for about a minute, just until fragrant. Add your chopped mushrooms and cook until they release their liquid — about 5 minutes. Mushrooms are like little flavor sponges, soaking up all that garlic-ginger goodness.

Return the cooked chicken to the skillet. Stir in the water chestnuts, red bell pepper, shallot, and the rest of the sauce. Cook until everything is heated and the sauce has thickened a bit, about five more minutes. Remove the chicken mix from the heat and stir in the green onion tops for a fresh finish.

Serve and Enjoy! Grab your butter lettuce leaves and spoon about two tablespoons of the filling into each leaf. (Just eyeball it — you want them full but not so full that the filling falls out when you eat it.) Serve them up family-style, with extra sauce on the side for drizzling or dipping.

Frequently asked questions

Can I make chicken lettuce wraps ahead of time?

Yes! The filling can be made up to two days in advance and reheated when you're ready to serve. Just keep the lettuce separate until you’re ready to serve.

How do I prevent the lettuce from getting soggy?

Drain the filling well before serving, or serve it family-style and let your guests assemble their own wraps at the table. Use a slotted spoon to scoop the chicken mixture to avoid things getting too saucy.

What type of lettuce is best for chicken lettuce wraps?

The best lettuce for this recipe is butter lettuce or Boston lettuce because the leaves are crisp but flexible enough to roll up around the chicken. Romaine or iceberg lettuce can work in a pinch, but these lettuces tend to be more rigid and not as easy to wrap.

How do I make these chicken lettuce wraps gluten-free?

Simply swap the soy sauce for tamari (a gluten-free soy sauce alternative), and make sure your hoisin sauce is gluten-free as well. Double-check all other sauces for hidden gluten, and you're good to go.

Can I add other vegetables?

Of course! This recipe is super versatile. Feel free to throw in some shredded carrots, bean sprouts, or even zucchini. Just be mindful of how much liquid the veggies will release—you don’t want your filling to get soggy.

How spicy is this recipe?

With three tablespoons of Sriracha, it's got a kick! However, it’s easy to notch the heat up or down to suit your tastebuds.

Can I freeze the chicken filling?

Yes, you can freeze the cooked chicken filling for up to three months. Let it cool completely before transferring to an airtight container. When you're ready to eat, thaw in the fridge and reheat in a skillet.

Substitutions + Variations

🔁 If you don’t have soy sauce, you can substitute it with the same amount of tamari or coconut aminos.
🔁 If you don’t have Sriracha, you can sub with another hot sauce.
🔁 Use rice wine vinegar in place of unseasoned rice vinegar.
🔁 Can't find butter or Boston Bibb lettuce? Iceberg, bib lettuce, or romaine lettuce works in a pinch, but they’re not as flexible, so be prepared for a crunchier, messier experience.
🔁 Ground turkey or pork can be substituted for chicken. Tofu works for a vegetarian version — just be sure to press the tofu to get rid of excess moisture before cooking.
🔁 Not a fan of white mushrooms? Try shiitake mushrooms or oyster mushrooms for a different flavor profile.
➡️ Fresh cilantro or Thai basil can add a fragrant, herby goodness to the dish.
➡️ Add more veggies, like shredded carrots, celery, bean sprouts, or even zucchini.
➡️ Sprinkle with sesame seeds, chopped cashews, or peanuts for some extra crunch and protein.

Make Them Your Own

Make it a meal: While these wraps can be an appetizer, they also work as a main course. Serve with jasmine rice, a light cucumber salad, crispy spring rolls, or some steamed veggies to round things out.
Customize the spice level: Not everyone loves spicy food as much as I do! If you're making these for the spice-averse (like my husband and kiddo), reduce the Sriracha to just one tablespoon, or omit it altogether. You can always serve extra Sriracha on the side for those who want more heat.
Make them crispy: If you're missing that crispy texture you get from a restaurant, try drizzling on some chili onion crunch, or top with crispy fried noodles or wonton strips. A quick fry of rice noodles (just toss them in hot oil for 30 seconds) is a quick add if you don’t have fried noodles on hand.

Special diets

If you have a special diet you're adhering to, here are some ways you can adjust this recipe.

Gluten free: Make sure you use a gluten-free soy sauce, like tamari, and a gluten-free hoisin sauce.
Dairy free: This recipe is already dairy-free!
Whole30 / Paleo: Substitute the soy sauce with coconut aminos, swap out the brown sugar for two tablespoons of date paste, nix the sweet chili sauce, and make sure you are using Whole30-compliant fish sauce and sriracha.
Low Carb: This recipe is low in carbohydrates, with 28.8 total carbs per serving, and 5.3 of those coming from dietary fiber, for 23.5 net carbs.

Related recipes

Craving more Asian-inspired recipes? Try these out:

Whole30 Egg Roll in a Bowl — A low-carb, one-pan dish that captures the essence of traditional egg rolls without the wrapper. It's packed with flavor and perfect for those following Whole30 or Paleo diets.
Honey Sesame Chicken with Stir-Fried Vegetables — A healthier take on a Chinese takeout favorite, this dish features crispy chicken tossed in a sweet and savory sesame sauce, complemented by a medley of stir-fried vegetables.

🌟 Tried it and loved it?

I’d be thrilled if you left a comment and a five-star rating below! And don’t forget to tag me on Instagram — I love seeing your kitchen wins.

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One more thing!

This recipe is a part of my Easy Does It Dinners collection — check it out!