Recipe: Asian Chicken Lettuce Wraps

Recipe: Asian Chicken Lettuce Wraps

Asian lettuce wraps remind me of dining at Stir Crazy when I was a kid. We ordered them every time, and they arrived deconstructed with a plate full of lettuce, a mound of ground chicken and then the waiter always mixed a 'secret sauce' tableside.

I recently made these lettuce wraps at home and they are so delicious and easy to make. This recipe is perfect for those evenings when you don't have enough time to make an extensive meal but still want a tasty and healthy dinner or even lunch. It is also perfect for leftovers!

You can either prepare this meal as make-your-own lettuce wraps or as a salad. Enjoy!

Prep: 15 minutes | Total: 30 minutes

Salad Dressing:

  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons grapeseed or canola oil
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt and pepper


  • 1 tablespoon rice vinegar
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons less sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 pound ground chicken
  • 8 ounce can water chestnuts, drained and diced
  • 2 scallions, thinly sliced


  • 1 head Butter or Bibb lettuce


  • For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
  • For the chicken: In a medium bowl, whisk together the vinegar, Sriracha, soy sauce, and ginger. Set aside. Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 10 to 15 minutes. Add the water chestnuts and cashews to the pan. Pour the reserved mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
  • For the wraps: For each lettuce leaf and put a generous scoop of the ground chicken in it. Drizzle the dressing on top and serve immediately. 

***Recipe inspired by SkinnyTaste

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