Asian Chicken Lettuce Wraps

These healthy Asian chicken lettuce wraps are so easy to whip up! They’re like the PF Chang’s lettuce wraps but better for you and still just as delicious.

Oh man, PF Chang’s lettuce wraps. The best thing on the menu, right?! I can’t remember the last time I went to PF Chang’s, but I do remember loving their chicken lettuce wraps, so I figured I would recreate my own version! I love the flavor and texture of these wraps — the umami-rich Asian chicken combined with the crunch-factor from the water chestnuts and lettuce is just so satisfying.

There are three main parts to these lettuce wraps: the chicken filling, the peanut sauce and the lettuce wraps! All three are important for this recipe so let’s break them down!

The Chicken Mixture

This is the most time intensive part to the recipe, but still not too bad, I promise! You’ll start by mixing the sauce/marinade for the chicken in a small bowl and set aside:

• hoisin sauce
• low-sodium tamari (or soy sauce)
• rice wine vinegar
• Sriracha
• sesame oil

Heat large skillet over medium-high heat and add the avocado or olive oil and onions. Cook until the onions are soft and then add in the garlic and ginger. When you can smell the ginger and garlic, add in the ground chicken and cook until opaque. Add the sauce you prepared to the skillet and cook until the sauce reduces slightly and chicken is fully cooked through. Turn off the heat and stir in water chestnuts. Season with salt and pepper if needed. One step = done!

And don’t skip the water chestnuts! They add a nice crunch-factor to the wraps and they’re packed with antioxidants.

Peanut Sauce

You may or may not know this about me but I am a total sauce lover! This peanut sauce takes this recipe to the next level in my opinion. Don’t skip this!

• peanut butter
• low sodium tamari (or soy sauce)
• maple syrup
• garlic
• Sriracha
• water

Simply whisk all of the peanut sauce ingredients together in a small bowl. If you prefer a thinner sauce, add one tablespoon of water at a time until you reach your desired consistency.

Lettuce Wraps

The grand finale! The type of lettuce matters! I prefer butter lettuce but iceberg lettuce works great too and is a bit crunchier. You want a large, hearty leaf that can hold the chicken mixture. To serve, spoon about 1/4 cup of the chicken mixture to the center of each leaf. Top with crushed peanuts and green onions. Serve with peanut sauce drizzled on top or on the side for dipping!

More Healthy Chicken Recipes to Try:

• Slow Cooker Teriyaki Chicken
• Za’atar Chicken Bake
• Cilantro Lime Chicken Burgers
• Lemon Garlic Chicken Sheet Pan Meal
• Chicken Fajita Quinoa Bowls

If you make these Asian chicken lettuce wraps, be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

Asian Chicken Lettuce Wraps

5 from 13 votes

These healthy Asian chicken lettuce wraps are so easy to whip up! They're like the PF Chang's lettuce wraps but better for you and still just as delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 18 minutes

Servings 4

Ingredients

Chicken Mixture

• 3 Tablespoons hoisin sauce
• 2 Tablespoons low-sodium tamari, or soy sauce
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon Sriracha
• 1 teaspoon sesame oil
• 1 Tablespoon avocado or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 Tablespoon freshly grated ginger
• 1 lb. ground chicken
• 1/2 cup water chestnuts, drained and sliced
• sea salt and black pepper, to taste

Wraps

• Butter, Bibb or Iceberg lettuce (leaves separated), for serving
• 2 green onions, thinly sliced, for serving
• 1/4 cup crushed peanuts, for serving

Peanut Sauce

• 1/4 cup peanut butter
• 2 Tablespoons low sodium tamari, or soy sauce
• 2 Tablespoons maple syrup
• 1 clove garlic
• 1 teaspoon Sriracha
• water

Instructions

 

• Whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha and sesame oil in a small bowl. Set aside. 
• In a large skillet over medium-high heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 
• Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts. Taste mixture and season with salt and pepper, if needed. 
• Make peanut sauce by whisking together all ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency.
• Serve chicken mixture with lettuce leaves and spoon about 1/4 cup into center of each leaf. Top with crushed peanuts and green onions. Serve with peanut sauce.

Nutrition

Serving: 1/4 of recipe Calories: 471kcal Carbohydrates: 28g Protein: 28g Fat: 29g Sodium: 908mg Fiber: 3g Sugar: 17g

Author: Brittany Mullins

Course: Lunch/Dinner

Cuisine: Asian

Keyword: chicken lettuce wraps

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