These Asian Chicken Lettuce Wraps are perfect for meal prepping your lunches or dinner for the week. They are low carb, easy to make, and loaded with flavor!
Why You’ll Love These Asian Chicken Lettuce Wraps
I’ve been in love with Asian Chicken Lettuce Wraps ever since I tried them several years ago at P.F. Chang’s.
Believe it or not, this was actually my first time making these at home. And honestly I think they taste way better than the ones I get at the restaurant. Plus it’s so much cheaper to make them at home!
This is definitely one of my favorite meals (along with my easy chicken and broccoli stir fry). These are on repeat monthly at our house.
Asian Chicken Lettuce Wrap Ingredients
- 1 lb Ground Chicken
- 2 Tbs Coconut Oil
- 8 oz Package of Mini Sweet Peppers chopped
- 3 Cloves Minced Garlic
- 1 Small Bunch Green Onions chopped
- 1/4 cup Hoisin Sauce (I used a gluten free brand)
- 1 Tbs Tamari (gluten free soy sauce)
- 1 Tbs Rice Vinegar
- 1 1/2 tsp Sesame Oil
- 1/4 tsp Ground Ginger
- 1 Head of Butter Lettuce, Bibb Lettuce or Romaine
- Chopped Cashews for topping (optional)
How to Make Asian Chicken Lettuce Wraps
Start by adding Coconut Oil to a large skillet and heat over med/high heat. When oil is shimmering add in the Sweet Peppers and sauté 2-3 minutes.
Add in the Garlic and sauté 1 minute. Then add the Chicken and cook 5-10 minutes or until cooked through.
Mix together Hoisin Sauce, Tamari, Rice Vinegar, Sesame Oil, and Ginger. Pour the sauce over the Chicken and add in the Green Onions. Stir until combined and cook for 2-3 minutes.
Spoon into individual Lettuce cups and serve immediately. Top with Cashews if desired.
What Lettuce is Best for Wraps?
Butter lettuce, Bibb, or Romaine tend to work best. When looking for lettuce for wraps, look to see that the leaves are large and flexible enough to make into a wrap.
Ingredient Substitutions
- Meat: Swap the ground chicken for ground turkey, beef, pork, or even veggie meatless crumbles.
- Coconut Oil: You can use olive oil, avocado or even peanut oil for this.
- Tamari: If you’re not gluten free, use regular soy sauce. If you want less sodium you can use coconut aminos, this is a soy free alternative as well.
- Garlic: Swap it out for freshly grated ginger (then omit the ground ginger). You could also use both fresh garlic and ginger together.
- Hoisin Sauce: You can substitute this with oyster sauce or fish sauce. But if you are gluten free make sure you check the labels as not all brands are.
- Nuts: I prefer cashews, but peanuts also make a great topping for these.
Storage Tips
- To Store: Store the leftover lettuce wrap filling in an airtight container in the fridge for up to 5 days. Store the lettuce separately so it doesn’t get soggy.
- Freeze: Lettuce wrap filling can be stored in an airtight freezer container for up to 2 months.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up!
Cheers!
Other Chicken Recipes:
- Creamy Chicken Sausage and Spinach Pasta
- The Best White Chicken Chili
- Grilled Mojo Spatchcock Chicken
- Spinach and Provolone Stuffed Chicken Breast
- Instant Pot Chicken Fajita Soup
- Air Fryer Buffalo Chicken Thighs
- Greek Lemon Chicken Rice Soup
- Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary
- Blackened Chicken Caesar Salad
*This post first appeared on Tastefulventure on June 2022 and has recently been updated with new information and media to benefit the reader.
PrintAsian Chicken Lettuce Wraps
These Asian Chicken Lettuce Wraps are perfect for meal prepping your lunches or dinner for the week. They are low carb, easy to make and loaded with flavor!
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Asian
Ingredients
- 1 lb Ground Chicken
- 2 Tbs Coconut Oil
- 8 oz Package of Mini Sweet Peppers chopped
- 3 Cloves Minced Garlic
- 1 Small Bunch Green Onions chopped
- 1/4 cup Hoisin Sauce (I used a gluten free brand)
- 1 Tbs Tamari (gluten free soy sauce)
- 1 Tbs Rice Vinegar
- 1 1/2 tsp Sesame Oil
- 1/4 tsp Ground Ginger
- 1 Head of Butter Lettuce, Bibb Lettuce or Romaine
- Chopped Cashews for topping (optional)
Instructions
- Add Coconut Oil to a large skillet and heat over med/high heat
- When oil is shimmering add Sweet Peppers and sauté 2-3 minutes
- Add Garlic and sauté 1 minute
- Add Chicken and cook 5-10 minutes or until cooked through
- Mix together Hoisin Sauce, Tamari, Rice Vinegar, Sesame Oil, and Ginger
- Pour the sauce over the Chicken and add in the Green Onions
- Stir until combined and cook for 2-3 minutes
- Spoon into individual Lettuce cups and serve immediately
- Top with Cashews if desired
- Enjoy!
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