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.

Asian-inspired Chicken Lettuce Wraps

Description

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

Ingredients

Units Scale

For the Sauce

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

For the Filling

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

For Serving

2 heads of butter lettuce or Boston lettuce, washed and leaves separated

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, mix 2 Tablespoons of brown sugar, 3 Tablespoons of Thai sweet chili sauce, 3 Tablespoons of hoisin sauce, 3 Tablespoons of soy sauce, 3 Tablespoons of sriracha, 2 Tablespoons of coconut oil, 2 Tablespoons of rice vinegar, 2 Tablespoons of garlic, 1 Tablespoon of fish sauce, 1 Tablespoon of grated ginger, 1 teaspoon of sesame oil, and lemon juice from half of a lemon; whisk until emulsified.
In a medium bowl, mix 2 Tablespoons of the sauce with 1 pound of ground chicken.
In a large skillet or wok, heat 2 Tablespoons of coconut oil over medium-high heat. When oil starts to shimmer, add the chicken and cook, using a wooden spoon to break up the chicken into small pieces until browned. Transfer to a plate and set aside.
Add the remaining 1 Tablespoon of coconut oil to the skillet / wok; then add the white parts of the green onions, 1 Tablespoon minced garlic, and 1 Tablespoon grated ginger, and cook until fragrant, about 1 minute. Add 1 pound of chopped mushrooms and cook, stirring, until they release their liquid, about 5 minutes. Return the cooked chicken to the skillet / wok and add 1 can of diced water chestnuts, 1 chopped bell pepper, 1 diced shallot, and the rest of the sauce and cook, stirring until the vegetables are heated through and the liquid has reduced and thickened, about 5 minutes. Remove from the heat and stir in the green parts of the green onions.
Scoop about 2 Tablespoons of the warm chicken filling into each lettuce cup and serve.