How to Make Homemade Chicken Lettuce Wraps
Chicken lettuce wraps are one of our favourite appetizers when we eat out. Lucky for us, they’re also super easy to make at home. Every time I make them, I’m reminded of just how easy they are to make and how incredibly flavourful they are. I usually use ground chicken – but you can use your favourite plant or animal protein to make these.
Also Read: Fried Rice, Red Thai Curry, Chicken Fajita Sheet Pan
I like using ground chicken for this recipe because it is quick and easy to cook, affordable and offers a lean source of protein. It crumbles beautifully, stays tender and readily absorbs the Asian inspired sauce. It’s the ideal texture to go with the crisp, fresh lettuce leaves, crunchy cashews, water chestnuts and assorted toppings.
Pro Tip: For gluten free version, use Tamari or coconut aminos instead of soy sauce which contains wheat products.
Avoid the Lettuce Cups – Deconstructed Lettuce Wrap Salad
If you find lettuce wraps too tedious or messy, serve this dish as a Buddha bowl or “deconstructed” chicken lettuce wrap. Simply place filling next to cooked rice, shredded lettuce, herbs, cashews, and grated carrots – beautiful and delicious without messy fingers.
How to Store and Reheat Chicken Lettuce Wraps
To Store
Store filling, lettuce and toppings separately.
Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. You can even freeze the filling in an airtight container. For best flavour and texture use within 3 months. Simply thaw overnight.
Wrap lettuce leaves in paper towel or cotton cloth and store in an airtight container or bag in crisper drawer of fridge for 4 days. Keep topping ingredients in separate airtight containers. Fresh, chopped veggies and herbs will only last a couple of days – great for tossing into salads.
To Reheat
Reheat the filling in a microwave or on the stove in a large skillet. Easy, peasy, delicious!
What Lettuce to Use for Lettuce Wraps?
Here are my favourite lettuce varieties for these wraps listed in order of preference. Romaine hearts are easy and have great crunch. Iceberg is also crisp with big bowls, but can be a little more fiddly. Little Gem and butterhead are soft and tender – so pretty but less sturdy and don’t provide a refreshing crunch.
- Romaine lettuce
- Iceberg lettuce
- Little Gem lettuce
- Butterhead lettuce
- Leaf lettuce
Butterhead
Romaine
Iceberg
How to Cut Iceberg Lettuce for Lettuce Wraps
Don’t be intimidated by the lettuce cups, they’re actually quite easy to make.
- Select a full, dense head of iceberg lettuce. One head of iceberg lettuce is enough for my family of four.
- Peel and discard any wilted leaves. Hold head in hands with core or root end facing down. Firmly smash core on counter. It will naturally split so you can pull it out of the lettuce. Or use a knife to cut out the core.
- Run water into the hole left by the core and between the layers of the lettuce. This will make it easier to separate the leaves. Turn upside down and drain.
- Carefully separate the leaves and set them on a clean dish cloth to drain.
- Trim lettuce cups with kitchen scissors to desired size and shape. Save trimmings and small leaves for salad.
- Let air dry or pat dry when ready to use. Stack and serve next to filling and other toppings.
How to Make Crispy, Puffed Rice Noodles
Want to add crispy, puffed rice noodles for that restaurant-style crunch? They add the perfect finishing touch to homemade lettuce wraps.
Use thin dried rice vermicelli or rice noodles or bean threads. No soaking required.
- Heat 1 to 2 inches of neutral oil in a small saucepan, wok, or deep skillet to about 350°F (175°C). To test the oil, dip the end of a dry noodle into the oil. If it puffs up instantly, the oil is ready. If it doesn’t do anything, the oil is not hot enough.
- Working in small handfuls, carefully drop the dry noodles into the hot oil. Within seconds they will expand and turn white and crispy.
- Use tongs or a slotted spoon to flip any noodles that haven’t puffed.
- Remove immediately and drain on paper towel. The entire process takes only a few seconds.
- Repeat with the remaining noodles.
Tips for Success
- Do not soak the noodles first. They must be completely dry to puff properly and not spatter hot oil.
- If the noodles brown, the oil is too hot.
- If they don’t puff immediately, the oil isn’t hot enough.
- Once cooled, store the crispy noodles in an airtight container for up to a week.
- The noodles have almost no flavour on their own, but add a delightful crunch.
Homemade Chicken Lettuce Wraps Recipe
Homemade Chicken Lettuce Wraps
Ingredients
- 1 head iceberg lettuce separated into individual leaves
- 1 Tbsp canola oil
- 1 lb ground chicken
- 3 cloves garlic minced
- 1 Tbsp ginger grated
- 6 white or cremini mushrooms finely diced
- 2 tsp sesame seed oil
- 2 Tbsp hoisin sauce
- 2 Tbsp soy sauce*
- 1/2 Tbsp chili garlic sauce
- 1 Tbsp lime juice
- 1/2 tsp hot pepper flakes optional
- 1/2 red bell pepper finely diced
- 1 can water chestnuts 8 oz. (227 ml) drained & diced
- 1 Tbsp sesame seeds
- 3 green onions sliced
Toppings
- 1/4 cup cashews
- 1/4 cup cilantro chopped
- 1/2 cup carrot shredded
- 1 lime cut into wedges
Instructions
- To prepare lettuce cups, remove core from lettuce by cutting it out or smashing the bottom tip of the core on a counter until you can pull it out. Run water into the opening and between the layers of the lettuce to clean it and help the layers come apart easily. Gently remove one layer of lettuce at a time and let drain clean towel until ready to serve. (See video)
- Heat oil in a large skillet over medium-high heat. Add ground chicken and sauté until brown.
- Stir in garlic, ginger and mushrooms and cook for 3-4 minutes until liquid from mushrooms starts to evaporate.
- Stir in sesame seed oil, hoisin sauce, soy sauce, chili garlic sauce, lime juice and hot pepper flakes. Mix well and cook for 1 to 2 minutes.
- Add red pepper and water chestnuts and sauté for 1 to 2 minutes until tender. Taste and adjust seasoning. Remove from heat.
- Transfer to serving bowl and top with sesame seeds and green onions. Serve with an assortment of toppings including lettuce, cashews, cilantro, shredded carrots and lime wedges.
Video
Notes
Nutrition Facts (per serving)
What to Do with Leftover Chicken Filling
In the unlikely event that you have any leftover chicken filling, consider using it as a base for Fried Rice. While preparing this article, I made several batches of this filling so we had some extra to experiment with. I used some of the filling to make Asian chicken fried rice and it turned out to be AMAZING. If you want to try it, I recommend making an extra batch of sauce to mix in with the rice and veggies. If you love the flavour of chicken lettuce wraps, you’ll love this fried rice!
Have you tried making homemade chicken lettuce wraps? Let me know your experience and if you try this recipe, please take a photo and tag #getgettys so I can see it and like it!
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
I was interested in making the Lettuce Wraps. I decided to watch the video but unfortunately only the breaking of the lettuce was shown. The rest are advertisements. I won’t mind watching them but half and hour past, nothing about your Lettuce Wrap recipe came up.
Thanks for the feedback, that is frustrating! I will look into it.
Despite a long list of ingredients, this is a simple and not very time consuming recipe. Everything is available in my local supermarket–unlike the first time I made a version of this recipe during the mid 1960s. My husband had spent many months in Taiwan on business and came home eager to enjoy authentic dishes he had come to love. No joy finding any in a restaurant at that time! I took a class, and we drove 60 miles from our home in northern Palm Beach County, FL, to find a small shop in Ft Lauderdale that sold a limited range of Chinese ingredients. I came back loaded down with black vinegar, preserved vegetable, hoisin and chili paste with garlic sauces, toasted sesame oil, rice sticks, canned water chestnuts, fresh ginger, egg roll and wonton wrappers, etc. Today my small town NC supermarket carries all of these things.
This delicious and authentic tasting recipe took no more than 30 minutes to prep and cook–I even puffed the rice sticks which I load in the lettuce cups before putting the chicken on top. It definitely helps to have everything close at hand before starting. Ground chicken is a big time saver–the first time I made this dish, I had to mince chicken by hand.
A terrific recipe and now a family favorite!! Low calorie and high protein, too. Thanks, Getty–we loved it!