Name: Asian Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1 cup diced onions ((120 grams)); 3 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 pound ground chicken; 1 cup shredded carrots ((if shredded too large, give them a rough chop - 85 grams)); 1 cup finely diced red bell pepper ((120 grams)); 1 cup sliced green onions; 1/3 cup peanuts, roughly chopped; bib lettuce leaves; salt and pepper, to taste; for garnish - fresh cilantro, green onions, sesame seeds...; for serving - bib lettuce leaves, sliced cucumber, peanuts, lime wedges…; 3 tablespoons coconut aminos; 1 1/2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1/2 tablespoon honey; 1 teaspoon fish sauce; 1/2 teaspoon red pepper flakes; black pepper, to taste

We love a good copycat takeout recipe (this pad thai is a house fav!), especially when it means more veggies, more protein, more flavor – and way less money. These Asian chicken lettuce wraps easily rival your favorite takeout.

They’re packed with fresh veggies, lean ground chicken, and a sweet-and-savory sauce that ties everything together. The filling comes together quickly in one pan, cooking until the vegetables are tender and finishing with fresh scallions and crunchy peanuts.

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Ground chicken lettuce wraps with veggies, peanuts, and scallions on a plate. They are garnished with sesame seeds and some lime wedges are on the plate. Around the plate is a bowl of chopped cilantro.

This ground chicken lettuce wraps recipe makes a quick, healthy, and easy weeknight dinner for both adults and kids. We love serving them with white rice to soak up the extra sauce, but they’re just as delicious tucked into crisp lettuce cups with all the garnishes.

Why you’ll love this Asian chicken lettuce wrap recipe

a one-pan dish ready in 25 minutes!
packed with protein and vegetables – one serving has 27 grams of protein!
customizable – add more veggies or use your protein of choice.

Healthy chicken lettuce wraps with ground chicken, bell peppers, carrots, scallions, and peanuts with cucumbers in lettuce cups. They are garnished with sesame seeds and cilantro. Also on the plate are some lime wedges.

Asian chicken lettuce wraps ingredients

olive oil
onion
fresh garlic
freshly grated ginger
ground chicken
shredded carrots
red bell peppers
green onions
peanuts
coconut aminos – a gluten-free alternative to soy sauce.
rice vinegar
sesame oil
honey – adds just a touch of sweetness.
fish sauce
salt and pepper

A small bowl of red pepper flakes, a small bowl of fish sauce, a small bowl of honey, a bowl of shredded carrots, a plate of a pound of raw ground chicken, a small bowl of sesame oil, a bowl of diced onions, a bowl of chopped peanuts, a bowl of rice vinegar, a bowl of chopped scallions, a small bowl of salt and pepper, a bowl of minced garlic, a bowl of grated ginger, a bowl of olive oil, a bowl of coconut amino, and a bowl of diced red bell peppers on a grey tile counter.

How to make chicken lettuce wraps

Make the sauce. Combine the sauce ingredients in a small bowl or jar. Adjust according to taste. Set aside.
Sauté onions and garlic. Heat a large skillet over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and ginger and saute for 1-2 minutes until fragrant.
Brown meat and saute veggies. Add chicken to the pan, break it up with the back of a spoon, and saute for 2-3 minutes, continuing to break it up as it cooks. Next, add carrots, bell peppers, salt, and pepper, mix to combine, and saute for 2-3 minutes until chicken is browned and veggies are softened.
Bring it all together. Add your sauce and stir well to combine and let warm through, about 1-2 minutes. Turn off the heat and stir in sliced green onions and peanuts.
Enjoy! Serve in lettuce cups with sliced cucumber, cilantro, more green onions, and sesame seeds.

Bowl of stir fry sauce with red pepper flakes and a whisk in it.

Large enameled pan filled with sautéed onions and garlic.

Overhead shot of a large enameled pan filled with sautéed ground chicken with a pile of raw shredded carrots and a pile of diced red bell pepper on top.

Overhead shot of a large enameled pan filled with sautéed ground chicken, onions, red bell peppers, and shredded carrots, green onions, and peanuts all mixed with a stir fry sauce. A wooden spoon is in the pan as well.

What to serve with chicken lettuce wraps

These Asian chicken lettuce wraps recipe is on the low-carb end for some, so I like to serve it with some carbs to balance it out. Here are a few suggestions:

any kind of grains – white rice, brown rice, and quinoa are all great for soaking up some of the sauce.
cauliflower rice – a good option to keep it low-carb.
noodles – rice, udon, or egg noodles would all be good.

Storage and reheating

fridge – store leftovers in a tightly sealed airtight container for up to 4-5 days in the refrigerator. Make sure to store your leftover lettuce separately from your ground chicken mixture.
freezer – I haven’t tried freezing this recipe, but it should work. The veggies just won’t be as fresh, though. You can freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.
reheating – reheat in a saute pan on the stove or in the microwave until warmed through.

Chicken lettuce wraps with veggies, scallions, peanuts, and sesame seeds on a plate. There are some lime wedges on the plate as well.

Substitutions and additions

olive oil – any neutral oil will work (coconut, avocado…).
fresh ginger and garlic – you can use garlic powder or ground ginger instead. Use 1 teaspoon of each and add it to your stir-fry sauce.
ground chicken – you can use any ground meat or fat percentage you like. Ground turkey, ground beef, or ground pork would work great. Try not to use too lean of meat as it is what helps give the recipe more flavor.
red bell peppers – any color will work.
peanuts – chopped cashews or almonds will work the same, but they will bring a different flavor. I would not skip the nuts, though, as they add a nice crunch to the meal.
bib lettuce leaves – butter lettuce will also work. If you can’t find either of those, romaine lettuce or iceberg lettuce will also work.
coconut aminos – low sodium soy sauce or tamari will work instead; it will just change the flavor a bit. Using either one of those will lower the carbs in the recipe. If using soy sauce, the recipe will not be gluten-free. Do not use liquid aminos as they are way too salty.
rice vinegar – lime juice will work instead.
honey – any kind of sweetener will work, but it will change the flavor. You can also try granulated sugar instead of a liquid sweetener.
sesame oil – there is no substitute for this.
fish sauce – there is no substitute for this.

Here are some additions you can add to make it your own:

vegetables – add more veggies if you like! Zucchini, mushrooms, or water chestnuts would be good substitutes or additions.
sriracha – for a little more spice in the sauce!

More healthy asian-inspired recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

A plate of Asian chicken lettuce wraps with ground chicken, veggies, scallions, peanuts, and sesame seeds. Also on the plate are some lime wedges. Around the plate green kitchen towel, a bowl of sliced green onions, a bowl of cilantro, and a bowl of peanuts.

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Asian Chicken Lettuce Wraps

Author: Kelly Nardo

Better than takeout Asian chicken lettuce wraps with ground chicken, veggies, and a sweet-and-savory sauce. Ready in one pan and in 25 minutes, they make a crowd-pleasing, easy, and healthy dinner recipe. Gluten-free and dairy-free.

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Course: Appetizer, Main Course

Calories: 352kcal

Protein: 27.1g

Carbs: 21.7g

Fat: 18.5g

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

equipment

large skillet

ingredients

Chicken Lettuce Wraps:

1 tablespoon olive oil
1 cup diced onions (120 grams)
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 pound ground chicken
1 cup shredded carrots (if shredded too large, give them a rough chop – 85 grams)
1 cup finely diced red bell pepper (120 grams)
1 cup sliced green onions
1/3 cup peanuts, roughly chopped
bib lettuce leaves
salt and pepper, to taste
for garnish – fresh cilantro, green onions, sesame seeds…
for serving – bib lettuce leaves, sliced cucumber, peanuts, lime wedges…

Chicken Lettuce Wrap Sauce:

3 tablespoons coconut aminos
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 tablespoon honey
1 teaspoon fish sauce
1/2 teaspoon red pepper flakes
black pepper, to taste

instructions

Make the sauce. Combine the coconut aminos, rice vinegar, sesame oil, honey, red pepper flakes, and a pinch of pepper in a small bowl or jar. Adjust according to taste. Set aside.
Sauté onions and garlic. Heat a large skillet or wok over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and ginger and saute for 1-2 minutes until fragrant.
Brown meat and saute veggies. Add chicken to the pan, break it up with the back of a spoon, and saute for 2-3 minutes, continuing to break it up as it cooks. Next, add carrots, bell peppers, salt, and pepper, mix to combine, and saute for 2-3 minutes until chicken is browned and veggies are softened.
Bring it all together. Add your sauce and stir well to combine and let warm through, about 1-2 minutes. Make sure to mix well to ensure the sauce is fully incorporated into the chicken mixture. Turn off the heat and stir in sliced green onions and peanuts.
Enjoy! Serve chicken filling in lettuce cups with sliced cucumber, cilantro, more green onions, and sesame seeds.

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nutrition

Nutrition Facts

Asian Chicken Lettuce Wraps

Amount Per Serving (1 serving (1/4 of recipe with toppings and garnishes))

Calories 352 Calories from Fat 167

% Daily Value*

Fat 18.5g28%

Saturated Fat 3.8g24%

Polyunsaturated Fat 2.4g

Monounsaturated Fat 6.3g

Cholesterol 86mg29%

Sodium 675mg29%

Potassium 981mg28%

Carbohydrates 21.7g7%

Fiber 3.6g15%

Sugar 12.3g14%

Protein 27.1g54%

Vitamin A 2163IU43%

Vitamin C 50mg61%

Calcium 73mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn

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