Chicken Lettuce Wraps

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These delicious chicken lettuce wraps are fresh, exciting and full of intense and spicy flavors from soy sauce, rice vinegar, sesame, garlic, ginger and red pepper flakes. A terrific appetizer or even main course that’s fast and easy to make.

chicken lettuce wraps

This post was originally published on Jan. 17, 2016.

This is a recipe I’ve been making for years and it’s an adaptation from America’s Test Kitchen. I love everything about it, it’s savory, a little bit spicy, very satisfying and takes little effort to put together.

You can serve these wraps as an appetizer but they are pretty filling so I find that they also make a great main course.

How to make chicken lettuce wraps:

This recipe starts with one large boneless, skinless chicken breast. Simply cut it into 2-inch cubes and pop it in the freezer for 10 minutes to make it easier to process.

how to make chicken lettuce wraps step by step

Next, grind the chicken in the food processor. (It takes only a few pulses to do that.)

how to make chicken lettuce wraps step by step

Once the chicken is prepped, make the marinade. It’s quite simple but really packs a punch as far as flavor goes.

Mix together 2 teaspoons rice vinegar, 2 teaspoons soy sauce, 1 teaspoon sesame oil and 1/2 teaspoon corn starch. (The corn starch helps to keep the meat tender during the frying process later, a technique called velveting.)

how to make chicken lettuce wraps step by step

Mix the ground chicken into the marinade and chill in the fridge for 10 minutes.

how to make chicken lettuce wraps step by step

While the chicken is marinating you can finish the prep work for the sauce:

Whisk together 1/4 cup sake, 3 tablespoons soy sauce, 2 minced or pressed garlic cloves, 1 teaspoon freshly grated ginger, 1/2 teaspoon sesame oil,1/2 teaspoon sesame seeds, 1 teaspoon corn starch (to thicken the sauce) and 1/4 teaspoon red pepper flakes.

how to make chicken lettuce wraps step by step

For the vegetable prep, chop up 5 shiitake mushrooms, 4 green onions and 1 celery stalk.

how to make chicken lettuce wraps step by step

Drain the chicken from the marinade, then heat a bit of vegetable oil in a non-stick pan and fry the chicken.

how to make chicken lettuce wraps step by step

Take the chicken out of the pan, then fry the vegetables (no need to clean the pan in between). Add the chicken back in, then pour in the sauce and cook until it starts to thicken (this will take just a minute).

how to make chicken lettuce wraps step by step

How to eat chicken lettuce wraps:

Spoon the filling into fresh lettuce leaves, drizzle with a bit of hoisin sauce and eat with your fingers.

how to make chicken lettuce wraps step by step

Are chicken lettuce wraps gluten free?

No, both the soy sauce and the hoisin sauce in this recipe contain wheat.

What goes with chicken lettuce wraps?

Chicken lettuce wraps make a terrific appetizer and work great with this Chicken Noodle Stir Fry.

More delicious light chicken dishes:

chicken lettuce wraps
Print Recipe
5 from 4 votes

Chicken Lettuce Wraps

These delicious chicken lettuce wraps are fresh, exciting and full of intense and spicy flavors from soy sauce, rice vinegar, sesame, garlic, ginger and red pepper flakes. A terrific appetizer or even main course that’s fast and easy to make.
Prep Time20 mins
Cook Time15 mins
Marinating Time10 mins
Total Time45 mins
Course: Appetizer
Cuisine: Chinese
Keyword: chicken lettuce cups, chicken lettuce wraps
Servings: 2
Calories: 320kcal

Ingredients:

For the marinade:

  • 1 large boneless, skinless chicken breast
  • 2 teaspoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon corn starch

For the sauce:

  • 1/4 cup sake
  • 3 tablespoons soy sauce
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon corn starch
  • 1/4 teaspoon red pepper flakes
  • 5 medium–large shiitake mushrooms
  • 4 green onions
  • 1 celery stalk
  • vegetable oil for frying
  • lettuce
  • hoisin sauce

Instructions:

For the marinade:

  • Cut the chicken into 2-inch cubes and place in the freezer for about 10 minutes (this will make it easier to process).
  • Grind the chicken in the food processor, set aside. 
  • Whisk vinegar, soy sauce, oil and corn starch together in a bowl large enough to hold the processed chicken. 
  • Mix the chicken into the marinade and put in the fridge for 10 minutes.

For the sauce:

  • Whisk sake, soy sauce, garlic, ginger, oil, sesame seeds, corn starch and pepper flakes together in a bowl. Set aside.
  • Dice the shiitake mushrooms, the green onions and the celery stalk. Set aside.
  • Heat a bit of vegetable oil in a non-stick pan on high heat.
  • Drain the chicken out of the marinade and fry it in the oil until it is cooked through. Transfer to a bowl and set aside.
  • Add more oil to the pan and fry mushrooms, green onions and celery until they start to soften.
  • Add the chicken back into the pan, then add the sauce and cook until it thickens and turns translucent.
  • Fill the lettuce leaves with the chicken mixture.
  • Drizzle with hoisin sauce and eat with your fingers.

Nutrition

Calories: 320kcal | Carbohydrates: 18.9g | Protein: 24.8g | Fat: 13.8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1967mg | Potassium: 599mg | Fiber: 1.9g | Sugar: 5.8g | Calcium: 40mg | Iron: 1.8mg

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chicken lettuce wraps

14 comments

    • Nicole B. says:

      Thank you, Angela! When I do a studio shoot, I start by setting up my props and my lighting. So, I set things up the way I think they look good, take a shot, then adjust props and lighting millimeter by millimeter until I have them the way I like it. I take shots throughout that process and sometimes it takes longer than others but I’d say on average I take probably about 10 to 15 shots during that process. Then I make the food, bring it to the set, take a shot and then fine-tune again, moving the food around, adding flags or reflectors, making small adjustments to the food and taking shots throughout, probably another 10 or 15 until I have my final shot. Depending on the longevity of the food I sometimes try to get 1 or 2 more shots, exchanging props or changing from vertical to horizontal or vice versa. That doesn’t always work out though, I often end a photo shoot with only one final photo.

      • Angela - Patisserie Makes Perfect says:

        Thanks so much for all of the information – it’s really interesting that you set the shot up first without the food.

        I generally plan in my head how I want it to look, or think about the props I would use and then set everything up with the food.

        Thanks for the insight.

  1. Marisa Franca @ All Our Way says:

    Wonderful shot! My heaven the lettuce looks like you just picked it out of the garden — after you washed it first, of course. The recipe itself sounds wonderful. I love the spices in it and I think it would make a perfect lunch. I’ve also read not to use square plates — I have some and I have used them. I like their looks. I really find it appealing and I think it looks good as a change. Thank you for the recipe and the photo inspiration.

    • Nicole B. says:

      Thank you, Marisa! I agree that square plates can look really good but I also find that they can be tricky to work with. I have very few successful shots that involve square plates but after digging up this photo I actually thought to myself I should use square plates more often. :)

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