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Easy Chicken Lettuce Wraps

Easy Chicken Lettuce Wraps

These flavorful wraps are easy to make -- but a little messy to eat, so have the napkins at the ready.MORE+LESS-


leaves Boston Bibb Lettuce


lb cooked, cubed chicken


slices bacon, cooked and crumbled

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  • 1

    Gather your ingredients so that you can quickly build the wraps.

  • 2

    Lay two leaves of lettuce on each place. Top each with roughly 2 tablespoons of cooked rice. Divide the carrots evenly among the wraps, sprinkling on top. Add the chicken (about 2 ounces of cubed chicken per lettuce leaf). Sprinkle each with the crumbles of half a slice of bacon.

  • 3

    Drizzle barbecue sauce onto the wraps, then serve.

No nutrition information available for this recipe

More About This Recipe

  • Wrap me up! Who says you need tortillas to make fabulous wraps? These babies are built on lettuce leaves, creating a slimmed-down but delicious sandwich.I love fun food, and anything that can be eaten by hand is totally fun. When I serve something like this for dinner, my kids get super excited about going fork-free – heck, so do I.And the best thing about my Chicken Lettuce Wraps? They are super yummy.These chicken wraps are a cinch to make. You start with cooked rice – you can make it yourself on the stove or in a rice cooker, use quick-cooking or frozen rice or pick it up from your local Chinese restaurant. A couple tablespoons of warm rice are spread out on a Boston Bibb lettuce leaf.Next comes the raw, shredded carrot, which adds a hint of sweetness (and a bit of added crunch) to the wrap. Top that with some cubed warm chicken – you can use rotisserie chicken, leftovers or even precooked from the grocery store, whatever works for you. Finish it all off with a sprinkle of crumbled bacon and a drizzle of barbecue sauce, and you have a fabulous, flavorful wrap.But I will be the first to warn you: these can be a little messy, so take care in eating them, and keep the napkins at hand.

Easy Chicken Lettuce Wrap recipe

I am here to tell you I was wrong, yes so very very wrong. This Chicken Lettuce Wraps 15 Minute Recipe is a packed full of flavor. The sweet butter lettuce is crisp and refreshing and the perfect way to serve Chicken Lettuce Wraps. Hope you enjoy this recipe as much as we do!

What you need to make this recipe:

  • 1 lb ground chicken (or turkey)
  • 1 cup chopped onion
  • 1/2 teaspoon garlic powder
  • Pinch of black pepper
  • 1 tablespoon fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons black bean garlic paste
  • 8oz can water chestnuts (drain and chop)
  • 2 heads of butter lettuce
  • 3 green onions chopped
  • Sriracha sauce


Start off by spraying a little bit of nonstick spray into the bottom of a large sauce pan. Add ground chicken, chopped onions, garlic powder and pepper to the pan. Use a spatula to break up the chicken into similar sized pieces and to help it cook even. The chicken does not take that long to cook normally about 6-9 minutes (depending on cooking temp).

Once your chicken is cooked you can now add, ginger, rice wine vinegar, soy sauce, black bean paste, and water chestnuts. Stir well till chicken is well coated, turn heat down to medium/ low and allow to simmer for another 2-3 minutes. If you do not like the crunch of a green onion you can add them at this point to soften them up a little. Or you can just use them for garnish right before serving them.


Wash your butter lettuce and pat dry with a clean towel. To serve use the butter lettuce leaves as a “taco shell” to wrap around your chicken mixture. This is why they are called Chicken Lettuce Wraps 15 Minute Recipe. Top with green onions and sriracha. This is a meal my whole family loves, my 2 year old has a hard time with the lettuce so we just serve hers over some rice and she eats it with a spoon.

Chicken Lettuce Wraps 15 Minute Recipe – the filling can also be made the day before, just reheat and serve. It also freezes well, (not the lettuce) just the filling. In fact it has even more flavor the 2nd day, so don’t hesitate to do a little menu planning or meal prep and make your week night meals super easy!

EASY Cashew Chicken Lettuce Wraps

Whenever I’m craving Chinese food, this cashew chicken always comes to mind. It’s a healthier alternative to takeout and has such amazing flavor. We love to serve it in lettuce wraps, but you can also serve over rice or make a stir fry with steamed vegetables.

This cashew chicken recipe is perfect for summer and one you need to put on your “must try” list. It’s a meal that my whole family loves and my husband and I always end up going back for seconds. The chicken is so tender and the sweet and tangy sauce on top is truly divine.

The cashews hidden throughout this dish are definitely what takes it over the top! Cashews are one my favorite snacks, so any chance I can sneak them into dinner, it’s a win. They have so much flavor and are always satisfying. I just love this chicken with cashew nuts!

What is Bibb Lettuce

Bibb Lettuce is a lettuce that matures early in really small tight heads. The tightness of the heads makes for the perfect size lettuce cups for chicken lettuce wraps.

Bibb Lettuce also has a great texture for this recipe. The leaves are hearty enough to hold the ingredients, but it also has this beautiful soft buttery texture. I also love this lettuce on sandwiches and burgers.

You could also use Boston Lettuce.

Chicken Lettuce Wraps

An easy, delicious and healthy Asian Chicken Lettuce Wraps recipe that makes a great appetizer or lunch.


  • 10 leaves Bibb, Iceberg Or Romaine Lettuce
  • 1 Tablespoon Sesame Oil
  • 1 pound Ground Chicken Breast
  • 1 whole White Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Hoisin Sauce
  • 2 teaspoons Fresh Ginger, Minced
  • 2 teaspoons Rice Wine Vinegar
  • ½ teaspoons Red Pepper Flakes
  • 8 ounces, weight (1 Can) Water Chestnuts, Chopped
  • 3 whole Green Onions, Chopped


Wash lettuce leaves, drain and set aside. Leave them whole. You may cut out the spine if you prefer, though this is not necessary.

Heat olive oil over medium-high heat in a large skillet. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper flakes. Cook until the meat is well browned and the onions are translucent.

Add water chestnuts and green onions and cook for 1 minute longer, just until well mixed.

  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • ½ cup water
  • 2 tablespoons reduced-sodium tamari or soy sauce (see Tip)
  • 2 large cloves garlic, grated
  • 1 (1 inch) piece fresh ginger, grated
  • ⅓ cup natural peanut butter
  • 3 tablespoons honey
  • 1 tablespoon lime juice, plus wedges for serving
  • ⅓ cup unsalted peanuts, chopped
  • ¼ cup chopped fresh basil, preferably Thai, plus more for garnish
  • 8 large or 16 small butterhead lettuce leaves
  • 1 medium mango, peeled and sliced
  • 4 radishes, thinly sliced
  • ½ cup shredded carrot

Combine chicken, water, tamari (or soy sauce), garlic and ginger in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 9 minutes. Carefully release the pressure manually. Remove the chicken to a plate to cool.

Switch to Sauté mode. Boil the liquid remaining in the cooker until reduced by about half, about 8 minutes. Turn off the heat and whisk in peanut butter, honey and lime juice until smooth. Using two forks, shred the chicken. Mix the chicken, peanuts and basil into the sauce. Serve the chicken in lettuce leaves with mango, radishes, carrot, lime wedges and more basil, if desired.

Easy Dinner Idea

There are two things I love about these chicken lettuce wraps. First, it is so easy! It comes together super quick thanks to the use of broccoli slaw. The slaw and the almonds also give the dish great texture and crunch.

The second thing I love is the flavor. I used the teriyaki sauce from Trader Joes but you can use your favorite. Many lettuce wrap recipes I come across have a list of ingredients a mile long. This one doesn’t, so it is perfect for those nights when you need dinner, quick, easy and delicious!

What is PF Changs Lettuce Wraps Made Of

PF Chang’s Chicken Lettuce Wraps are lettuce cups filled with an Asian-style filling. The filling is made with ground chicken and a slightly sweet stir-fry sauce. Water chestnuts are added for crunch and the filling is served with iceberg lettuce leaves and crispy rice noodles.

  • 2 tablespoons oil
  • 1/4 small onion, finely diced
  • 3 cloves garlic, minced
  • 10 oz. (280 g) ground chicken
  • 1/2 cup 6 tablespoons whole roasted cashew nuts
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped cilantro leaves
  • 1 head butter lettuce


  • 3 tablespoons Thai sweet chili sauce
  • 2 teaspoons lime juice
  • 1 tablespoon chopped cilantro leaves
  • Pinch of white sesame seeds

Fast, Easy Recipe for Chicken Lettuce Wraps

One of my favorite parts about visiting with my grandchildren is I get to eat the awesome meals my son and daughter-in-love prepare. My son is the Grilling King and my daughter-in-law, Nancy, creates some incredible recipes from scratch. She&rsquos one of those great cooks who can open up the fridge and put together an incredible meal with whatever she finds waiting inside&ndashno recipe needed. I, on the other hand, almost totally rely on recipes or you probably couldn&rsquot eat what I would conjure up. lol

My son and dil love Thai food and recently Nancy put together a recipe for Chicken Lettuce Wraps that she describes as &ldquoeasy, fast, and perfect for a Thai food craving.&rdquo (You&rsquoll find a printable recipe at the end of this post.)

To make this recipe, brown ground chicken on medium-high heat for around 10 minutes.

Chop up the onion and add it to the meat, cooking for 3-4 minutes.

Next, add in the garlic, ginger, hoisin sauce, soy sauce, and rice wine vinegar. Nancy mixes all those together in a bowl then adds them to the meat mixture. You can also add in a few water chestnuts for a nice crunch.

If you like your food a little spicy, add a bit of Sriracha and chili flakes to the sauce mixture.

Let everything cook for another 5 minutes, then serve on lettuce, rice, or tortillas.