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.

Four chicken lettuce wraps on a plate.

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.

Four leaves of lettuce with a ground chicken Asian filling.

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.

Hand holding a chicken lettuce wrap.

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!

Hand holding a lettuce leaf filled with an Asian ground chicken filling.

More Healthy Chicken Recipes to Try:

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 12 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.
Four leaves of lettuce with a ground chicken Asian filling.
Prep Time 10 minutes
Cook Time 18 minutes
Servings 4


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


  • 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


  • 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.


Serving: 1/4 of recipe Calories: 471kcal Carbohydrates: 28g Protein: 28g Fat: 29g Sodium: 908mg Fiber: 3g Sugar: 17g
Course: Lunch/Dinner
Cuisine: Asian
Keyword: chicken lettuce wraps


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Recipe Rating

    1. Amy Maidenberg
      July 3, 2021 AT 1:25 pm

      5 stars
      Wow! These lettuce wraps tasted awesome!! Even my very picky red-meat-eating husband enjoyed them. I’m new to cooking so it took me longer(an hour) to make it, but it turned out perfectly so that was very satisfying. Thanks for writing a recipe that even a newbie could follow!

      1. Brittany Mullins
        July 5, 2021 AT 11:52 am

        Woo!! So glad this recipe was a success, Amy! Thanks so much for trying it and coming back to leave a review. I really appreciate it!

    2. Linda
      March 3, 2021 AT 6:13 pm

      5 stars
      These were DELICIOUS!!! Best lettuce wrap recipe I’ve ever made!

      1. Brittany Mullins
        March 3, 2021 AT 10:01 pm

        Ahh yay!! So glad you loved these wraps, Linda! Thanks for the review. I so appreciate it. 🙂

    3. Ana Sastre
      January 9, 2021 AT 8:19 pm

      5 stars
      Amazing dish. Family favorite, and we had for dessert the no bake cookies, so it was a complete EBF meal.
      Thank you for sharing your recipes I’m a big fan :)!

      1. Brittany Mullins
        January 10, 2021 AT 11:55 pm

        Ahh I love that!! So glad you enjoyed the recipes. I so appreciate you coming back to leave a review. 🙂

    4. Kiara
      August 10, 2020 AT 6:29 pm

      5 stars
      Loved this recipe!

    5. Griselda
      July 31, 2020 AT 7:29 pm

      5 stars
      Just made this and it was AMAZING!!! Have made several of your recipes and have loved them all! Thnx for sharing!

      1. Brittany Mullins
        August 3, 2020 AT 12:48 am

        Ahh that makes me so happy to hear, Griselda! So glad you enjoyed this recipe. 🙂

Parchment paper lined with protein balls.


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