Healthy Chicken Lettuce Wraps are so flavorful, and easy to make too! Pieces of chicken are tossed in an Asian-inspired sauce and served on romaine lettuce leaves. On your table in about 30 minutes, this tasty recipe is perfect as a starter or dinner option. These are even better than the restaurant version!
These Chicken Lettuce Wraps taste just like something you’d order in an Asian restaurant! They’re made with chunks of chicken breast and mushrooms cooked in a delicious sauce of soy sauce, hoisin sauce, rice vinegar, ginger, garlic, and onion powder. The flavor is absolutely AMAZING!
In addition to being super delicious, this recipe comes together in under 30 minutes, which is really fast for such an incredibly flavorful recipe!
Why you should make this recipe
- Super flavorful: The Asian chicken filling is mouthwateringly and delicious!
- Quick & easy to make: This dish is whipped up in less than 30 minutes and everything is cooked in one pan, making this the perfect dinner for busy weeknights.
- Light, yet satisfying: The fresh romaine provides a nice crunchy freshness to the saucy chicken. It’s a light meal, but still hearty enough to satisfy.
- Great for meal prep: These store really well and for up to 5 days, so make a double batch and enjoy throughout the week for quick ready-to-go lunches.
Ingredients needed
- For the sauce: The flavorful sauce pulls all the filling ingredients together. It consists of soy sauce, hoisin sauce, rice vinegar, ginger powder, garlic powder, and onion powder.
- Sesame oil: You can substitute with avocado oil or olive oil to cook the chicken and mushrooms in, we love the nutty flavor of sesame oil.
- Chicken breasts: Lean and light, chunks of chicken breast make a good alternative to ground chicken, which is commonly used in chicken lettuce wraps.
- Mushrooms: Diced button mushrooms and shiitake mushrooms add meatiness and volume but not extra calories.
- Green onions: For a pop of color, freshness and and a bit of onion flavor.
- Romaine lettuce: We recommend large leafs of lettuce for wrapping. You can use romaine (as pictured), and other good choices are Bibb, butter lettuce, or iceberg lettuce. Be sure to clean and dry it before wrapping your chicken.
- Sesame seeds: For garnish.
How to make this recipe
Even though these chicken lettuce wraps look wonderful and taste SO good, the recipe is really quite easy to put together. Here’s the simple method:
- Make the sauce: Place the sauce ingredients into a small jar and shake vigorously to combine.
- Cook the chicken: Heat the sesame oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through, around 8-10 minutes, stirring occasionally.
- Cook the mushrooms & add the sauce: Add the mushrooms and continue to cook for 5 minutes, until softened. Add in the sauce, and stir to combine, allowing it to bubble for a couple of minutes until thickened. Remove the pan from heat and allow it to cool for a bit, then sprinkle with green onions.
- Assemble the wraps: Lay the prepared lettuce leaves on a platter or wooden board and spoon in the chicken and mushroom mixture. Sprinkle with sesame seeds.
Expert tips
- Soy sauce swap: If you have a soy allergy or want to make these gluten free, feel free to use tamari sauce or coconut aminos instead of soy sauce.
- Add more vegetables: Feel free to bulk up the filling with more veggies, like finely diced bell pepper, carrot, chopped baby corn and/or beansprouts.
- Cutting the lettuce: To cut lettuce for wraps, slice the bottom part of the head of lettuce off. Then, gently peel away each leaf of lettuce leaf.
- Optional serving idea: Not in the mood for wraps? Feel free to serve the filling over noodles or rice. This can work best for smaller children because it’s much easier for them to eat with a spoon or fork rather than the filling wrapped in a piece of lettuce!
Frequently asked questions
Asian lettuce wraps pair well with a variety of sides. Try them served alongside fried rice, cauliflower fried rice, Asian cucumber salad, or a vegetable stir fry.
You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include butter lettuce (also known a Boston or Bibb lettuce) and romaine hearts. Iceberg has a great crispness, but breaks easily, so it can be harder to wrap.
These lettuce wraps are light, yet satisfying. A large amount of filling and the lettuce wraps have 241 calories, only 13 grams of carbs and packs 28 grams of protein.
Storage recommendations
- Storing leftovers: Store the meat and lettuce in separate airtight containers in the refrigerator. These leftovers should stay fresh for about 4 to 5 days.
- Freezing: You can freeze the filling in a freezer-safe bag for up to 3 months. Simply thaw in the fridge or at room temperature when you’re ready to enjoy.
More Asian inspired recipes
- Asian Chicken Cups
- Korean Beef
- Asian Chopped Chicken Salad
- Shrimp Zucchini Noodles
- Asian Chili Chicken Breasts
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Chicken Lettuce Wraps
Ingredients
Sauce:
- 2 tbsp low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp ginger powder
- 1/2 tsp garlic powder
- 1 tsp onion powder
Filling & wraps:
- 1 tbsp sesame oil
- 2 chicken breasts cut into small pieces
- 6 oz button mushrooms cut into small pieces
- 3 oz shiitake mushrooms diced
- 4 green onions thinly sliced
- 1 head of romaine lettuce leaves picked, washed and spinned
- 1 tbsp sesame seeds
Instructions
- Place the sauce ingredients into a small jar and shake vigorously to combine.
- Heat the sesame oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through, around 8-10 minutes, stirring occasionally.
- Add the mushrooms and continue to cook for 5 minutes, until softened. Add in the sauce, and stir to combine, allowing it to bubble for a couple of minutes until thickened. Remove the pan from heat and allow it to cool for a bit, then sprinkle with green onions.
- Lay the prepared lettuce leaves on a platter or wooden board and spoon in the chicken and mushroom mixture. Sprinkle with sesame seeds.
Notes
- Storing leftovers: Store the meat and lettuce in separate airtight containers in the fridge. Properly stored, your leftovers should stay fresh for about 5 days.
- Freezing: You can freeze the filling in a freezer-safe bag for up to 3 months. Simply thaw in the refrigerator or at room temperature when you’re ready to enjoy.
Ajmal says
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