Lettuce Wraps Recipe
Light, fresh, and ready in a flash, this Lettuce Wraps Recipe brings Asian-inspired flavor to your table with healthy, low-carb goodness.
I’ve loved these crunchy cups ever since my daughter first requested them at a summer potluck—now they’re a staple for any gathering or weeknight dinner. Combining lean ground chicken, vibrant veggies, and a tangy sauce, these wraps are gluten-free, easy to customize, and just right when you need an appetizer or a light meal. According to Google Trends, searches for “lettuce wraps” jump by 30% each summer, and it’s no wonder: the crisp leaves, savory filling, and quick prep make them a winner whenever the mercury rises. Let me share how this simple, healthy, and quick recipe became one of my top five dishes on the blog.
Why You’ll Love This Lettuce Wraps Recipe
- Ready in 25 minutes—perfect for busy weeknights or last-minute guests
- Low-carb and gluten-free—keeps you feeling light and satisfied
- Packed with protein—each serving has about 15 g of lean chicken
- Asian flavors—you’ll taste garlic, ginger, and sesame in every bite
- No oven needed—just a skillet and a fresh head of lettuce
- Customizable heat—add more chili sauce if you like it spicy
- Kid-friendly—my grandkids polish them off every time
- Great for meal prep—cook extra filling, and you’ve got quick lunches
- Appetizer or dinner—versatile enough for any occasion
Before we explore the ingredient list, here’s a quick peek at what you’ll need.
Ingredients for Lettuce Wraps Recipe
• 1 lb ground chicken (or ground turkey for a milder taste)
• 1 tablespoon sesame oil—toast it for deeper nuttiness
• 2 garlic cloves, finely minced (fresh is best)
• 1 -inch piece fresh ginger, grated (about 1 teaspoon)
• ¼ cup hoisin sauce (look for gluten-free brands if needed)
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar—for acidity without extra sugar
• 1 teaspoon chili garlic sauce—for a touch of heat, leave out for kiddos
• ¼ cup diced water chestnuts—adds crisp texture; drain well
• 3 green onions, thinly sliced—separate whites and greens
• Salt and pepper, to taste
• 12–16 large lettuce leaves (Boston, butter, or iceberg; pick firm, unblemished ones)
• Fresh cilantro and lime wedges, for garnish
Tip: Rinse lettuce gently and pat very dry—soggy cups turn limp fast. Use whole-milk Greek yogurt on the side if you like a creamy dip.
Directions for Lettuce Wraps Recipe
- Heat sesame oil in a large skillet over medium heat. When it shimmers, add garlic and ginger. Stir 30 seconds until fragrant—watch closely to avoid burning.
- Increase heat to medium-high and add ground chicken. Break it up with a spatula; cook until no pink remains, about 5–7 minutes, letting edges brown slightly.
- Stir in hoisin, soy sauce, and rice vinegar. Toss to coat; taste and add salt, pepper, or extra chili garlic sauce if you want more kick.
- Fold in water chestnuts and the whites of green onions. Cook 1–2 more minutes, just until chestnuts warm through. Remove from heat.
- Arrange lettuce leaves on a platter; spoon 2–3 tablespoons of filling into each. Sprinkle with green onion greens and cilantro.
- Serve at once with lime wedges—and Greek yogurt dip if you like a cooling contrast.
Here’s the thing: if you let the filling rest five minutes, flavors mingle even better. But don’t wait too long—the lettuce stays crispiest fresh.
Servings & Timing
Makes 12–16 wraps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Perfect for a quick appetizer at game day or a no-fuss dinner when you’re craving something light and healthy.
Variations
• Spicy Thai: Stir 1 tablespoon red curry paste into the filling and top with chopped peanuts.
• Tofu Twist: Swap chicken for crumbled firm tofu—press out moisture first.
• Beef & Broccoli: Use ground beef and add small broccoli florets in step 4.
• Pineapple Kick: Mix in ¼ cup crushed pineapple for a sweet-tangy contrast.
• Peanut Sauce Swap: Drizzle a peanut sauce (peanut butter, soy sauce, lime) instead of hoisin.
• Avocado Lovers: Top each wrap with thin avocado slices just before serving.
Data note: swapping tofu cuts roughly 40 calories per wrap—handy if you’re tracking macros.
Storage & Reheating
Store filling in an airtight container in the fridge for up to 3 days. Keep lettuce leaves in a separate sealed bag, lined with paper towels.
To reheat, warm filling over low heat for about 3 minutes until hot—then assemble fresh wraps.
Freeze cooked filling for up to 1 month; thaw overnight in the fridge before reheating. Lettuce cups are best never frozen—trust me on this one.
Notes
• Browning the chicken a bit longer adds a nutty depth that lifts the whole dish.
• If the filling seems too wet, drain off excess liquid before adding water chestnuts.
• Asian sauces vary in saltiness—always taste as you go.
• For extra crunch, sprinkle chopped peanuts or crispy fried shallots on top.
• Leftovers make a colorful lunch bowl—just layer filling over mixed greens.
FAQs
Q: Can I make this gluten-free?
A: Yes—use tamari instead of soy sauce and pick a gluten-free hoisin.
Q: What lettuce holds up best?
A: Boston or butter lettuce has perfect cups, but crisp iceberg works too.
Q: Can I use different meat?
A: Ground turkey, beef, or even shredded pork are all great swaps.
Q: How do I keep wraps from getting soggy?
A: Dry lettuce thoroughly and assemble just before serving—no more than 15 minutes ahead.
Q: Is this kid-friendly?
A: Absolutely—just skip the chili sauce or reduce it, and watch them ask for seconds.
Q: Can I prep these for a buffet?
A: Cook and chill filling, then set out with chilled lettuce leaves and toppings—guests love the build-your-own format.
Q: Any tips for a vegan version?
A: Use plant-based mince or well-pressed tofu, vegan hoisin, and tamari.
Q: How spicy can I make them?
A: Add extra chili garlic sauce or a drizzle of Sriracha—just taste as you go.
Conclusion
These Lettuce Wraps Recipe offer a quick, healthy, and fun way to enjoy Asian-inspired chicken cups that are both low-carb and gluten-free. Fresh, flavorful, and endlessly adaptable, they fit any meal—whether it’s a casual weeknight or a festive gathering. Give them a try, leave a comment to share your favorite twist, and explore more easy appetizers on the blog. Happy cooking!
Lettuce Wraps Recipe
Ingredients
- 1 lb ground chicken or ground turkey for a milder taste
- 1 tablespoon sesame oil toast it for deeper nuttiness
- 2 garlic cloves finely minced (fresh is best)
- 1 -inch piece fresh ginger grated (about 1 teaspoon)
- ¼ cup hoisin sauce look for gluten-free brands if needed
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar for acidity without extra sugar
- 1 teaspoon chili garlic sauce for a touch of heat, leave out for kiddos
- ¼ cup diced water chestnuts adds crisp texture; drain well
- 3 green onions thinly sliced—separate whites and greens
- Salt and pepper to taste
- 12–16 large lettuce leaves Boston, butter, or iceberg; pick firm, unblemished ones
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat sesame oil in a large skillet over medium heat. Add garlic and ginger. Cook until fragrant.
- Add ground chicken to the skillet. Cook until no longer pink. Stir in hoisin, soy sauce, and rice vinegar.
- Fold in water chestnuts and green onions. Cook briefly. Remove from heat.
- Arrange lettuce leaves on a platter. Spoon filling into each leaf.
- Garnish with green onions, cilantro, and lime wedges. Serve with lime wedges and Greek yogurt dip (optional).
