Lettuce wraps originated in China thousands of years ago and have migrated through Southeast Asia, being especially popular in Laos and Thailand. They were well received in the US when restaurants, like PF Chang’s, added them to their appetizer menu. Recent trends towards low-carb and gluten-free options made this dish even more attractive. If you are cutting calories or avoiding bread, this recipe is perfect. Bonus, Chicken Lettuce Wraps are nutritious, low in calories, and made from the freshest ingredients.
I first ate Chicken Lettuce Wraps at PF Chang’s and fell in love with their spicy, salty, savory, sweet, and sour filling—a real burst of flavors. Chicken Lettuce Wraps are super easy to make. You can whip them up in about 20 to 30 minutes. And, voila, you have a delicious, low-carb, quick weeknight supper that is satisfying, yet light and refreshing.
Chicken Lettuce Wraps are normally served in lettuce cups made from Boston lettuce, also known as Bibb and Butterhead. You can use leaf lettuce or iceberg lettuce if you can’t find a good quality Boston lettuce. Also, Boston lettuce tends to be a bit pricey. Aside from a more expensive lettuce, this is a relatively inexpensive meal to prepare. Ground chicken runs about $5.99 per pound and a can of water chestnuts is $1.49.
When I make this for dinner, my husband, a real meat and potatoes kind of guy, gives it a 10! I love knowing I’m preparing a healthy dinner for him that he loves. How do you say “Bon Appétit” in Chinese?
Chicken Lettuce Wraps
Serves 2 as an entrée or 4 as an appetizer
For the peanut sauce:
3 tablespoons crunchy or smooth peanut butter
2 teaspoons brown sugar
3 teaspoons low-sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon chili garlic sauce
1 teaspoon minced ginger
¼ teaspoon Sriracha
2 tablespoons water, optional
In a small bowl, place peanut butter, brown sugar, soy sauce, lemon juice, chili sauce, ginger, and Sriracha and whisk to blend. Add water to bring sauce to desired consistency.
For the filling:
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 cup white onion, finely chopped
1 pound ground chicken
3 teaspoons minced garlic
1 tablespoon chopped ginger (You can use the minced ginger sold in a jar in the produce department.)
1 carrot, julienned
1 can (8-ounces) sliced water chestnuts, chopped
¼ cup hoisin sauce
1 tablespoon Sriracha
In a large skillet, place vegetable and sesame oils over a medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add chicken and cook, crumbling with a fork, until chicken loses its color. Add garlic, ginger, carrot, and water chestnuts and sauté an additional 5 minutes. Add hoisin sauce and Sriracha and continue cooking another few minutes so flavors blend.
To serve:
1 head Boston leaf lettuce, washed and separated into cups
2 tablespoons fresh cilantro, chopped, for garnish
4 green onions, thinly sliced, for garnish
Peanut Sauce
Spoon the chicken mixture into lettuce leaf cups, garnish with cilantro and green onions, and drizzle with peanut sauce.
Tips on selecting butterhead lettuce: Butterhead lettuce, also known as Boston or Bibb, has small, round, loosely formed heads with soft, buttery-textured leaves. Its outer leaves are pale green in color, and its inner leaves are pale, yellow green. It has a sweet and succulent flavor.
Tips on selecting lettuce: Any type of lettuce should be free of blemishes. Its leaves should be an even green in color with little browning on the outside edges. If you are buying boxed or bagged lettuce, check the date. Buy boxed or bagged lettuces with at least 5 days remaining. Check the packaging and avoid ones that contain lettuce that is wilted or shows signs of spoilage. Avoid packages that contain lettuce with yellowing leaves or brown edges.
Tips on storing lettuce: Do not wash lettuce until ready to use. Store whole heads in reusable, paper, or plastic bags. This helps them retain their natural moisture and stay crisp. Butterhead varieties will keep 3 to 4 days. Do not store lettuce with apples, bananas, or pears, as these fruits emit ethylene gas that will turn lettuce brown.
To prepare: Lettuce must be washed thoroughly, particularly bibb lettuce which can be quite sandy. Do not soak lettuce in water. This only softens the leaves. One of the greatest conveniences invented for the kitchen is the salad spinner. It gives freshly washed leaves a little spin and dries them in no time. If you don’t have one, consider purchasing one. It’s a real time saver.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at
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