These healthy, easy and delicious Asian chicken lettuce wraps are packed with lots of flavor and protein – the perfect week-night dinner!
I love a good lettuce wrap recipe! They’re so healthy but also extremely satisfying if they’re done right. Robbie and I used to make them at least twice a week. It’s definitely something I want to get back into making more. You can alternate between Asian flavor, taco style, burgers, or chicken salad. The options are really endless!
Some of my other lettuce wrap recipes:
Bang bang shrimp (would go good in lettuce wraps)
I was inspired by PF Chang’s classic chicken lettuce wraps with this recipe. Who doesn’t love that signature dish? I love the glaze sauce they have on it. The water chestnuts add the perfect crunch. I could eat them every day.
I wanted to use ground chicken for this recipe because that’s what PF Chang’s/many Asian restaurants use for lettuce wraps. However, I personally just loved the way the bite size chicken breast version photographed. Both ways are delicious, I’ll leave the options open for you to choose from.
For the sauce you will need
Hoisin sauce – you can find this in most grocery stores. However, my favorite story (Trader Joe’s) doesn’t carry it. At least, my store doesn’t have it. I get mine at HEB or Whole Foods. I love it because it’s much more thick than soy sauce or coconut aminos. It’s also a bit more sweet and in general has more flavor to it.
Rice vinegar – you can find this in any store! I use the unseasoned.
Sriracha – you can leave this out if you don’t like a little spice. If you like spicy, add add extra 😉 That’s what I do!
Chinese 5 spice seasoning – you can find this either in the Asian food aisle or seasoning aisle at the grocery store. I get mine at HEB or Whole Foods!
Ground mustard – find it in the seasoning aisle! I also love tossing my fries in this before I air fry them.
Other ingredients you will need are some cooking oil (I use olive oil), garlic, ginger, water chestnuts and of course the chicken. Sliced green onion and sesame seeds make great toppings but aren’t necessary!Print
1.5 lbs. chicken breast, cut into bite size pieces – 1 lb. ground chicken will also work
2 tbsp olive oil, divided
1 clove garlic, minced
1/2 tbsp fresh ginger, grated
1/2 cup water chestnuts from a can, drained and chopped in small pieces
1/2 tsp ground mustard
1/2 tsp five spice seasoning
6 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp sriracha, or to taste
salt and pepper to taste
Lettuce wraps, I use butter lettuce
chopped green onion for topping, optional
sesame seeds for topping, optional
In a small mixing bowl combine your sauce ingredients; hoisin sauce, rice vinegar, sriracha, ground mustard, 5 spice seasoning, and a pinch of salt. Set aside until ready to use.
Season your chicken bites with salt and pepper.
In a skillet or wok over medium heat, add 1 tbsp oil.
When heated add chicken and cook until cooked through and golden brown. Remove from skillet and set aside.
Wipe skillet and add the other tbsp oil with ginger and garlic. Let cook for 1 minute, stirring frequently.
Add the sauce and let thicken for about 4-5 minutes. Whisking occasionally.
Add water chestnuts and chicken and toss to coat.
Add chicken to lettuce wraps and top with green onion and sesame seeds if desired.