You can whip this up in 20 minutes or less! I was rushing home from a long day at work when I realized I was absolutely craving that specific, savory crunch of PF Chang’s lettuce wraps, but I really didn’t want the hassle of a restaurant wait. Though the takeout version is a classic, I wanted a version that was just as fast but much lighter on the wallet and better for my health.
These Asian lettuce wraps are the perfect solution because they are incredibly flexible; you can use chicken, turkey, or even shrimp, depending on what’s in your fridge. This recipe delivers a glossy, decadent sauce that turns a home-cooked meal into restaurant-quality. As a bonus, it’s one of those dinners that feels indulgent while being totally low-carb and high-protein. Get ready to fall in love with your new favorite weeknight staple!
Table of Contents
Asian Lettuce Wraps Recipe Card
Ingredients
For the Chicken Filling:
- 1.5 lbs ground chicken
- 1 can 8 oz water chestnuts, drained and finely chopped
- 1 cup shiitake mushrooms finely diced
- 1/2 cup carrots shredded
- 4 green onions thinly sliced (reserve green parts for garnish)
- 4 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 2 tablespoons vegetable oil
For the Asian Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- Pinch of red pepper flakes
For Serving:
- 12-14 large butter or Boston lettuce leaves
- Sesame seeds for garnish
- Fresh cilantro
- Crispy wonton strips optional
- Sriracha or chili oil for drizzling
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice wine vinegar, honey, sesame oil, cornstarch, white pepper, and red pepper flakes until smooth.
- Cook the Chicken: Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add ground chicken and break it up into small crumbles; cook for 6-7 minutes until browned and cooked through.
- Aromatic Base: Push chicken to the edges, add garlic, ginger, and green onion whites to the center. Stir constantly for 30-45 seconds until fragrant.
- Add Vegetables: Toss in water chestnuts, shiitake mushrooms, and shredded carrots. Stir-fry for 3-4 minutes until mushrooms soften and vegetables are tender-crisp.
- Build the Glaze: Whisk the sauce again, pour over the mixture, and stir for 2-3 minutes until it becomes a glossy coating. Stir in green onion tops.
- Assemble: Let the mixture cool for 2-3 minutes to set the sauce. Spoon portions into clean, dry lettuce leaves. Garnish with sesame seeds, cilantro, and wonton strips.
Nutrition
Ingredients for Success
Here is what you’ll need to create these flavor-packed wraps:
- 1.5 lbs ground chicken (the most popular choice for that authentic texture)
- 8 oz can water chestnuts, drained and finely chopped for a signature crunch
- 1 cup shiitake mushrooms, finely diced to add earthy depth
- 1/2 cup carrots, shredded for a pop of color
- 4 green onions, thinly sliced (keep those green tops separate for garnish!)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey (adds a perfect balance to the savory soy)
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch (the secret to that glossy glaze)
- 1/4 teaspoon white pepper and a pinch of red pepper flakes
- 12-14 butter lettuce leaves (the soft, flexible choice for easy wrapping)
Step-by-Step Instructions
1. Whisk the Signature Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and spices until smooth. You want to make sure that cornstarch is fully dissolved; this little addition is what allows the sauce to thicken into a glossy coating that clings to every bite rather than just pooling at the bottom of the pan.
2. Brown Your Protein
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it shimmers. Add your ground chicken and break it up into small, even crumbles. A little pro tip: I love using a potato masher to get those perfectly fine, uniform crumbles you see in restaurants! Cook for about 6-7 minutes until the meat is no longer pink and has developed some golden-brown bits for extra flavor.
3. Sauté the Aromatics
Push the cooked chicken to the edges of your pan, creating a little “well” in the center. Add your minced garlic, fresh ginger, and the white parts of your green onions to that space. Stir them constantly for about 30-45 seconds. You’ll know it’s ready when the kitchen smells absolutely incredible, and the garlic is just starting to turn golden!
4. Toss in the Vegetables
Add your chopped water chestnuts, diced shiitake mushrooms, and shredded carrots. Stir-fry everything together for 3-4 minutes. You’re looking for the mushrooms to soften while the water chestnuts maintain their delightful, signature crunch, which makes Asian chicken lettuce wraps so addictive.
5. Glaze and Finish
Give your sauce one last quick whisk and pour it over the mixture. Stir vigorously for 2-3 minutes as the heat activates the cornstarch, transforming the liquid into a vibrant, clingy glaze. Toss in the green parts of your onions at the very last second to keep their color bright and fresh.
6. Assemble and Serve
Remove the pan from the heat and let it sit for a few minutes. This allows the flavors to meld and the sauce to set perfectly. Spoon generous portions into your butter lettuce leaves and top with sesame seeds, fresh cilantro, or even crispy rice noodles for extra texture.
Tips & Variations for Your Asian Lettuce Wraps
One of the things I love most about this recipe is how adaptable it is for different diets. If you are looking for ground turkey or shrimp lettuce wraps, you can swap the protein 1:1 using the same sauce and technique!
- For a Keto Version: Swap the honey for a keto-friendly sweetener and use a low-carb hoisin sauce. These are naturally a fantastic low-carb Asian lettuce wrap option, since the lettuce replaces the traditional flour wrap.
- The Best Lettuce: My personal preference is butter lettuce (also called Bibb or Boston) because the leaves are naturally cup-shaped and very flexible. However, if you want a really crunchy texture, iceberg lettuce works great too!
- Meal Prep Friendly: You can absolutely make the filling ahead of time. Just store the protein mixture and the lettuce separately so the leaves stay crisp. It makes for a fantastic high-protein lettuce wrap lunch during the week.
Approximate Nutrition (Per Serving)
- Calories: 180 kcal
- Protein: 24g
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 2g
What to Serve With Asian Lettuce Wraps
While these are plenty filling on their own as a lettuce wrap appetizer, you can easily turn them into a full meal. I love serving these alongside a bowl of hot egg drop soup or some steamed edamame. If you aren’t watching your carbs, a side of coconut rice or vegetable lo mein makes for a total feast that’s better than takeout!
Frequently Asked Questions
What’s the best lettuce for wraps?
Butter lettuce is the gold standard for its soft texture and “cup” shape, but iceberg lettuce is an excellent alternative if you want maximum sturdiness and a loud crunch. If you’re in a pinch, even romaine hearts can work!
Can I make these ahead of time?
Absolutely! The filling actually tastes better the next day as the flavors continue to develop. Just reheat the meat mixture in a pan with a splash of water to loosen the sauce, then serve in fresh lettuce leaves.
How do you keep lettuce wraps from falling apart?
The trick is to use two leaves per wrap when they are skinny and avoid overfilling. Also, make sure your lettuce is bone-dry after washing, as moisture can make the leaves slippery and hard to hold.
Why You’ll Love This Recipe
This is truly one of those “hero” recipes that saves the day when you’re short on time but refuse to sacrifice flavor. Whether you’re making a copycat PF Chang’s chicken lettuce wrap for a party or just a quick dinner of lettuce wraps for yourself, the result is always zippy, fresh, and totally crave-worthy.
I’d love to hear how yours turned out! Did you stick with chicken or try the tofu lettuce wraps variation? Leave a comment below and let me know your favorite way to garnish these. Happy cooking!
