20-minute Ground Chicken Lettuce Wraps are packed with savory ground chicken, aromatic garlic and onions, and a touch of heat from sriracha. Then, they’re wrapped up in fresh, crisp lettuce leaves for a fun and interactive dish that’s easy to make, perfect for a light lunch, appetizer, or even a party snack.
This P.F. Changs appetizer copycat recipe is every bit as tasty as the original. The combination of juicy chicken, crunchy vegetables, and a delicious blend of Asian-inspired seasonings makes for a satisfying and healthy meal that you can enjoy guilt-free. Plus, it’s easy to customize with your favorite veggies and protein.
What are lettuce wraps?
Lettuce wraps are a popular dish where flavorful fillings like ground meat, tofu, or vegetables are wrapped in fresh lettuce leaves, creating a lighter meal or appetizer than a flour-based wrap alternative. Often associated with Asian cuisine, they’re a favorite street food and restaurant dish in Chinese, Thai, and Vietnamese culture. The combination of warm, savory fillings with the crisp lettuce creates a beautiful contrast in taste and texture. Lettuce wraps are a healthier option if you want a lighter alternative to traditional wraps without sacrificing flavor.
What You’ll Love About This Recipe
- Lots of Flavor – The ground chicken, combined with a blend of soy sauce, ginger, and other Asian-inspired ingredients, creates a mouthwatering umami taste that’ll leave you craving more.
- Easy and Quick: This meal is ready in about 20 minutes. It’s perfect for busy weeknights or when you want something fuss-free and satisfying.
- Customizable: You can add ingredients or adjust the spices to suit your own tastes.
- Healthy and Fresh: Using lettuce leaves as the wrap adds a refreshing and light element to the dish and makes these a guilt-free meal option!
- Avocado oil – You can use olive oil or any other neutral cooking oil as a substitute.
- Ground chicken – Ground turkey, ground beef, or tofu can be used if you prefer.
- Garlic – If you don’t have fresh garlic, garlic powder can work as a replacement, but the flavor may be milder.
- Onion – Red or yellow onions can be used interchangeably.
- Mushrooms – Any type of mushrooms you prefer or have on hand will work well in this recipe. You can also omit them if you don’t enjoy the flavor, or chop them up very tiny to hide them from your kiddos.
- Hoisin sauce – If you don’t have hoisin sauce, you can substitute it with oyster sauce or a mix of soy sauce and brown sugar.
- Soy sauce – Tamari or coconut aminos can be used as a gluten-free alternative.
- Rice wine vinegar – Apple cider vinegar or white wine vinegar will do in a pinch.
- Freshly grated ginger – Ground ginger can be substituted, but the flavor may not be as vibrant.
- Sriracha (optional) – If you want to adjust the heat level, you can use any other chili sauce or even a pinch of cayenne pepper.
- Butter lettuce leaves – If you can’t find butter lettuce, Boston or Bibb lettuce works well for the wraps.
- Green onions – Chopped chives or even regular onions can be used as a substitute for green onions, or you can leave them out.
- Sesame seeds – Feel free to use black sesame seeds or omit them if you prefer.
STEP ONE: Brown the chicken. Heat avocado or olive oil in a skillet over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes. Once cooked through, drain the excess fat.
STEP TWO: Add the seasonings. Stir in the garlic, onion, mushrooms, soy sauce, rice wine vinegar, ginger, and Sriracha. Cook for about 4 minutes or until the onions are translucent and tender.
STEP THREE: Assemble the lettuce wraps. Add a generous scoop of the ground chicken mixture to a lettuce leaf. Wrap or serve as a lettuce cup. Sprinkle with green onions and sesame seeds.
What to Serve With Chicken Lettuce Wraps?
These Asian Chicken Lettuce Wraps are a delightful dish on their own, but if you want something a bit more filling, you can easily add some sides. Here are a few quick ideas:
Steamed Jasmine Rice: Serve the wraps alongside fluffy jasmine rice. Everyone loves rice, and it’s easy to fill up lots of hungry bellies this way!
Crunchy Asian Slaw: Whip up a crunchy slaw by grating cabbage and carrots. Pour a bit of tangy Asian dressing overtop to give it a complementary flavor.
Sesame Noodles: Cook up a quick batch of sesame noodles. Just boil the Asian noodles and stir them together in a saute pan with some sesame sauce. P.F. Changs makes a great one you can buy at the supermarket. Voila! Sesame noodles everyone will love.
Tips and Recipe Notes
- Use a non-stick skillet or a well-seasoned cast-iron pan so the chicken mixture doesn’t stick.
- Grate the ginger using a fine grater to get the best flavor.
- Let the ground chicken and the sauce brown properly to develop its rich flavors. Don’t rush the process, just be patient!
- Adjust the level of heat by adding more or less sriracha, depending on your preference.
Make for Meal Prep
This is a great dish to make for meal prep. You can double or even triple the recipe and save the rest for easy meals in the future, or for lunches all week long.
Once the ground chicken is cooked, portion it into small Ziploc bags. Press the bags down so they are flat, helping them to thaw faster in the future.
Then, place all the small bags in one large bag or container. Freeze for up to 2 months.
When you want to reuse the meat, pull out the desired number of portions and allow it to thaw overnight in the fridge, or for 2-3 hours.
Toss it back in a skillet to reheat, or place it in a microwave-safe dish and heat it in 30-second increments until hot through.
Yes, you can use iceberg lettuce, or any other type of lettuce you’d like. But keep in mind that it may be slightly crunchier and less tender. Butter lettuce and other leaf lettuce varieties tend to be a bit sweeter, also, so the flavor may be a bit different.
The wraps themselves are relatively low-carb, but the hoisin sauce may contain added sugars. You can look for a sugar-free hoisin sauce or make your own keto-friendly version.
The number of wraps will depend on how much filling you use for each lettuce leaf. On average, this recipe yields about 8-10 wraps.
How to Store Leftovers
Once the wraps are assembled, store any leftover chicken mixture and lettuce separately in airtight containers in the fridge. Keep them refrigerated for up to 3 days.
Can I Freeze Leftovers?
Yes, you can freeze the chicken mixture in a freezer-safe container for up to 2 months. Thaw it in the refrigerator before reheating.
How to Reheat?
To reheat the refrigerated or thawed chicken mixture, warm it in a skillet over medium heat until it’s heated through. You can also use the microwave, but heat it in 30-second increments and stir frequently so you don’t overheat it and dry it out. If you need to, add a touch of soy sauce to thin the mixture out again as you reheat.
Can This Recipe Be Made Gluten-Free?
Yes, it can! Just use tamari or coconut aminos instead of regular soy sauce, and you’ll have a gluten-free version.
Ground Chicken Lettuce Wraps Recipe
- 1 tablespoon avocado oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 medium onion diced
- 1 cup chopped mushrooms
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon sriracha optional
- 1 head butter lettuce leaves
- 1/4 cup green onions chopped
- 1 tablespoon sesame seeds
- Brown the chicken. Heat avocado or olive oil in a skillet over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes. Once cooked through, drain the excess fat.
- Add the seasonings. Stir in garlic, onion, mushrooms, soy sauce, rice wine vinegar, ginger, and Sriracha. Cook for about 4 minutes or until the onions are translucent and tender.
- Assemble the lettuce wraps. Add a generous scoop of the ground chicken mixture to a lettuce leaf. Wrap or serve as a lettuce cup. Sprinkle with green onions and sesame seeds.