Chicken Lettuce Wraps (Quick and Easy)
Chicken lettuce wraps are a quick take on a popular restaurant favorite, made with shredded chicken, vegetables, simple Asian sauce, and your choice of toppings.
Servings: 8 wraps
Calories: 106kcal
Equipment
- 1 cup jar with fitted lid
- 10-inch skillet
Ingredients
Asian sauce ingredients (Makes ½ cup)
- ¼ cup Water
- 3 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Rice Vinegar
- 1 clove Fresh Garlic finely grated
- 1 teaspoon Fresh Ginger finely grated
- 1 ½ teaspoons Brown Sugar or to taste
- 1 ½ teaspoons Cornstarch
Filling ingredients (Makes 2 cups)
- 2 teaspoons Sesame Oil
- ½ large Red Bell Pepper diced
- 2-3 Green Onions thinly sliced (separate white and green parts)
- ½ cup Asian Sauce (listed above) or bottled sauce
- 2 cups Cooked Shredded Chicken diced, about 12 ounces
- ¼ cup Water Chestnuts drained and diced
For serving
- 6-8 Butter Lettuce or baby romaine
- Optional toppings: Chopped Peanuts, Almonds, Sesame Seeds, Dried Ramen Noodles, Sriracha, Chili Sauce, or Peanut Sauce
Instructions
Make the Asian sauce
- Add all sauce ingredients (WATER, SOY SAUCE, SESAME OIL, RICE VINEGAR, GARLIC, GINGER, BROWN SUGAR, CORNSTARCH) to a lidded jar. Shake to combine and set aside.
Make the filling
- Set a 10-inch skillet over medium heat. Add SESAME OIL and heat until shimmering.
- Add RED BELL PEPPER and GREEN ONIONS (white part) to the hot oil. Cook for a few minutes until tender, stirring as needed.
- Shake the sauce again, then add it to the skillet along with CHICKEN and WATER CHESTNUTS. Stir to combine.
- Heat 2–3 minutes, stirring, until warmed through and the sauce thickens. Remove from heat and allow to cool a few minutes before serving.
Assemble lettuce wraps
- Serve the filling slightly warm with LETTUCE LEAVES. Top with the GREEN ONION tops and any optional toppings. Use about ¼ cup filling per leaf.
- Refrigerate filling and lettuce separately for up to 5 days. Reheat gently on the stove or in the microwave.
Video
Notes
Chicken options – Use any cooked chicken for this recipe. Rotisserie is the easiest and quickest to use, but leftovers from your grilled, baked, or air fryer chicken all work well.
Sauce options – This recipe uses a quick and easy Asian sauce, but you can swap in your favorite bottled sauce if preferred.
Lettuce – Butter lettuce is soft and flexible, and the easiest to use. Romaine or iceberg lettuce offers a crisper bite and is elongated, which requires more filling.
Meal prep – Prep the components ahead of time so the filling comes together in about 5 minutes when you’re ready to eat.
Leftovers – Once the filling is cooked, leftovers reheat quickly and make a true 5-minute dinner.
Make it a bowl – Turn this into a quick bowl by serving the filling over rice or noodles and adding your favorite toppings—great with peanut sauce drizzled over the top!
Nutrition
Serving: 2wraps | Calories: 106kcal | Carbohydrates: 7g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 412mg | Potassium: 432mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4414IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg