- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 1 tbsp
- 3 cloves
- 1 tbsp
- 3 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 100 g
- 1 tsp
- 1 tsp
Process
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In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, brown sugar, and rice vinegar until the sugar dissolves. Set the sauce aside.
Separate the butter lettuce leaves, rinse them, and pat completely dry with paper towels. Keep them chilled in the fridge while you cook so they stay crisp.
Heat vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small crumbles with a wooden spoon, for 5 to 6 minutes until no pink remains and the pieces start to brown.
Add the minced garlic, grated ginger, and the white parts of the green onions to the chicken. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the reserved sauce and add the chopped water chestnuts. Stir and cook for 2 to 3 minutes until the sauce thickens and coats the chicken. If using sriracha, stir it in now.
Turn off the heat and stir in the green parts of the green onions. Taste and adjust with a splash more soy sauce if needed.
Spoon the chicken mixture into the chilled lettuce cups. Sprinkle with toasted sesame seeds and serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is wet lettuce: any water left on the leaves makes the wraps soggy and they tear. Dry each leaf thoroughly and keep them cold until the moment you fill them.
- Do not crowd the pan when browning the chicken. If your skillet is small, cook the chicken in two batches so it browns instead of steaming.
- The filling is done when the sauce clings to the chicken rather than pooling at the bottom of the pan. If it looks watery, cook 1 to 2 minutes longer over medium heat.
- For extra crunch and authenticity, add finely chopped canned water chestnuts at the very end so they stay crisp rather than softening.
Substitutions
- ground chicken→ground turkey or finely diced chicken breast
- butter lettuce→iceberg lettuce, romaine hearts, or small flour tortillas
- hoisin sauce→1 tbsp soy sauce mixed with 1 tsp brown sugar and a pinch of five-spice
- rice vinegar→apple cider vinegar or lime juice
- toasted sesame oil→a few drops of neutral oil plus extra sesame seeds for aroma
Storage & reheating
Store the chicken filling in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves whole, wrapped in damp paper towels inside a zip-top bag, for up to 5 days. To reheat, warm the filling in a skillet over medium heat for 3 to 4 minutes, or microwave covered for 1 to 2 minutes, until steaming. Do not freeze the lettuce; the filling freezes well for up to 2 months in a freezer-safe container, thawed overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why are my chicken lettuce wraps soggy?
The lettuce was likely still wet, or the filling was too saucy. Dry each lettuce leaf completely with paper towels and keep them chilled until serving. If the filling looks watery, simmer it 1 to 2 minutes longer so the sauce clings to the chicken instead of pooling.
Can I make chicken lettuce wraps ahead of time?
Yes. Cook the filling up to 3 days ahead and refrigerate it in an airtight container. Wash and dry the lettuce, wrap it in paper towels, and refrigerate separately. Reheat the filling in a skillet over medium heat for 3 to 4 minutes, then fill the cold lettuce cups just before serving.
How do I know when the ground chicken is fully cooked?
The chicken is done when no pink color remains and the crumbles are opaque and firm, about 5 to 6 minutes over medium-high heat. An instant-read thermometer inserted into the thickest piece should read 74°C. Break up any large clumps as it cooks so everything cooks evenly.
Can I use ground turkey or ground beef instead of chicken?
Yes, ground turkey works as a direct swap and cooks in the same time. Ground beef also works but has a stronger flavor; drain excess fat after browning before adding the sauce. For a lighter option, finely diced chicken breast cooks in about 4 to 5 minutes.
What can I use if I do not have hoisin sauce?
Mix 1 tablespoon soy sauce with 1 teaspoon brown sugar and a pinch of five-spice powder or a little peanut butter. This mimics hoisin's sweet-salty depth. You can also use teriyaki sauce, but reduce the brown sugar to 1/2 teaspoon to avoid over-sweetening.
Are chicken lettuce wraps gluten-free?
Not as written, because soy sauce and hoisin sauce usually contain wheat. Use tamari or gluten-free soy sauce and a gluten-free hoisin sauce, and check that your sesame oil and rice vinegar are certified gluten-free. The rest of the ingredients are naturally gluten-free.
How spicy are these chicken lettuce wraps?
As written they are mild, with sriracha listed as optional. Add 1 teaspoon sriracha or chili garlic sauce to the filling for a gentle kick, or serve extra chili sauce on the side so each person can adjust. The hoisin and brown sugar balance the heat.
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