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Lettuce Wraps Recipe

Name: Lettuce Wraps Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 lb (450 g) ground chicken (or ground turkey for a lighter twist); 1 head bibb lettuce (8–10 leaves), washed and dried (iceberg or romaine also works); 2 tbsp peanut or sesame oil (neutral oils like grapeseed are fine); 1 small yellow onion, finely chopped (for sweetness and texture); 2 cloves garlic, minced (fresh is best—skip the jarred); 1 tsp fresh ginger, grated (or ½ tsp ground ginger in a pinch); 3 tbsp low-sodium soy sauce or tamari (gluten-free option); 2 tbsp hoisin sauce (check label for GF varieties); 1 tbsp rice vinegar (adds bright acidity); 1 tsp brown sugar or honey (balances the saltiness); ¼ tsp red pepper flakes or sriracha (adjust for heat); ½ cup water chestnuts, diced (for extra crunch); 2 green onions, thinly sliced (save some for garnish); 2 tbsp chopped peanuts or cashews (optional topping); Lime wedges and fresh cilantro leaves, for serving

Lettuce Wraps Recipe offers a no-oven-needed, healthy, low-carb, gluten-free appetizer bursting with Asian chicken flavor that’s easy and quick for any gathering.

I fell head over heels for this dish on a sweltering July evening at a tiny bistro near Atlanta, where those crisp pockets of savory chicken felt like a hug in summer. What makes this Lettuce Wraps Recipe special? It’s my playful riff on classic San Choi Bao—lean ground chicken, ginger-garlic punch, sweet-savory sauce—all tucked into a cool, crunchy lettuce cup. Whether I’m feeding my high-school book club or hosting a friendly tailgate, these wraps vanish in minutes. They shine in spring and summer when lettuce is at its peak, but honestly, you can whip them up any season and feel like you’ve taken a mini-vacation. At roughly 150 calories per wrap with about 12 grams of protein, they strike that sweet spot between light and satisfying. I’ve tested everything from tamari to coconut aminos and found a simple blend of soy sauce, rice vinegar, and a touch of brown sugar keeps things balanced. Naturally gluten-free and low-carb, they’re crowd-pleasers for all kinds of diets—so grab your skillet and let’s get rolling.

Why You’ll Love This Recipe

No oven needed—just a skillet and fresh lettuce.
Ready in under 30 minutes—weeknight dinners rejoice.
Low-carb and gluten-free for guilt-free snacking.
Lean chicken loads each wrap with about 12 g of protein.
Highly customizable—swap in shrimp, tofu, or beef as you like.
Crowd-pleasing appetizer that’s fun and interactive.
Crisp bibb or butter lettuce adds a fresh pop to every bite.
Minimal cleanup—one skillet, one chopping board.

Ingredients

1 lb (450 g) ground chicken (or ground turkey for a lighter twist)
1 head bibb lettuce (8–10 leaves), washed and dried (iceberg or romaine also works)
2 tbsp peanut or sesame oil (neutral oils like grapeseed are fine)
1 small yellow onion, finely chopped (for sweetness and texture)
2 cloves garlic, minced (fresh is best—skip the jarred)
1 tsp fresh ginger, grated (or ½ tsp ground ginger in a pinch)
3 tbsp low-sodium soy sauce or tamari (gluten-free option)
2 tbsp hoisin sauce (check label for GF varieties)
1 tbsp rice vinegar (adds bright acidity)
1 tsp brown sugar or honey (balances the saltiness)
¼ tsp red pepper flakes or sriracha (adjust for heat)
½ cup water chestnuts, diced (for extra crunch)
2 green onions, thinly sliced (save some for garnish)
2 tbsp chopped peanuts or cashews (optional topping)
Lime wedges and fresh cilantro leaves, for serving

Tips:

Grab extra lettuce for refills—nothing worse than running out mid-party.
Toast nuts in a dry skillet until golden to boost their flavor.

Directions

Prep the lettuce cups
Carefully peel off 8–10 large leaves, rinse under cold water, and pat dry on a clean towel—chilling them for 10 minutes in the fridge makes them extra crisp.
Heat the skillet
Place a large nonstick skillet over medium heat. Add oil and swirl until shimmering.
Sauté aromatics
Add chopped onion; cook 3–4 minutes until soft. Stir in garlic and ginger, cooking 30 seconds until fragrant.
Brown the chicken
Crumble in the ground chicken, stirring constantly to break up clumps. Cook 5–6 minutes until no longer pink and edges start to brown.
Season the filling
Stir in soy sauce, hoisin, rice vinegar, brown sugar, and red pepper flakes. Let the sauce bubble and coat every bit of chicken for about 2 minutes.
Add crunch
Toss in diced water chestnuts and half the green onions; cook 1 minute just to warm through.
Assemble the wraps
Spoon about 2 Tbsp of filling into each lettuce cup. Sprinkle with chopped nuts, cilantro, and remaining green onions.
Serve immediately
Arrange on a platter with lime wedges on the side—squeezing fresh juice makes all the difference.

Servings & Timing

Makes: 8–10 lettuce wraps (serves 4 as a light meal or 6–8 as an appetizer)
Prep Time: 15 minutes (washing, chopping)
Chill Time: 10 minutes (lettuce cups stay extra crisp)
Cook Time: 10 minutes
Total Time: 35 minutes

Variations

Stir in Thai basil and a splash of fish sauce for a Southeast Asian twist.
Swap ground chicken for crumbled tofu and double the ginger for a vegetarian version.
Fold in diced mango and mint for a bright summer flavor.
Drizzle with homemade peanut-chili sauce for a creamier bite.
Use butter lettuce for softer, more delicate cups.
Add shiitake mushrooms and extra hoisin for an umami-rich take.

Storage & Reheating

• Store chicken filling in an airtight container in the fridge for up to 4 days—keep lettuce cups separately in a zip-top bag with a paper towel to absorb moisture.
• Freeze the filling for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat filling gently in a covered skillet over low heat with a splash of water, or microwave in 30-second bursts until hot.
• For entertaining, make the filling a day ahead and chill—assemble lettuce cups just before guests arrive.

Notes

• Grating the onion on the larger side of a box grater speeds prep and gives a finer texture—thank you, Lisa!
• If the sauce seems thin, stir in a pinch of cornstarch mixed with water and cook until slightly thickened.
• For extra zing, squeeze a bit of lime juice into the skillet just before turning off the heat.
• Maple syrup makes a lovely swap for brown sugar, adding a hint of caramel.

FAQs

Q: Can I use ground turkey instead of chicken?
A: Absolutely—ground turkey works well and keeps it lean, just watch for extra moisture as it cooks.

Q: Are these wraps truly gluten-free?
A: Yes, as long as you choose tamari or a certified GF soy sauce and check your hoisin label.

Q: How do I keep lettuce from wilting?
A: Chill leaves in the fridge and pat them completely dry before filling; the paper-towel trick helps too.

Q: What adds more crunch?
A: Water chestnuts, chopped peanuts, or crispy fried shallots bring a satisfying snap.

Q: Can I make the filling ahead of time?
A: Definitely—store it separately and assemble just before serving for max crispness.

Q: Is this kid-friendly?
A: Skip or reduce the red pepper flakes for a milder flavor; kids usually love the hands-on fun.

Q: How should I reheat without drying out?
A: Warm it gently in a covered skillet with a splash of water to keep it juicy.

Q: Can I prep everything for a party?
A: Yes—chop, cook, and store the filling up to one day ahead; lay out lettuce cups and toppings when it’s showtime.

Conclusion

This Lettuce Wraps Recipe brings bold Asian flavors, fresh crunch, and lean protein together in an easy, healthy package that wows every time. Perfect for a weeknight family meal or as a gluten-free appetizer at your next gathering, these wraps are a fast, low-carb crowd-pleaser. Give them a try, leave a comment below with your favorite twist, and don’t forget to explore my other quick Asian Chicken dishes for even more tasty inspiration!