Made with ground chicken and veggies tossed in a spicy, tangy sauce, these Chicken Lettuce Wraps are a quick and easy meal for any lunch or dinner. Light but filling, they're also gluten-free and keto-friendly!

A tray of chicken lettuce wraps surrounded by sliced scallions

I’m a huge fan of wraps. They’re such a fun way to pack a lot of flavorful ingredients into one bite. These chicken lettuce wraps are one of my favorite recipes. They have lots of different vegetables and herbs, with a spicy, tangy sauce made of sriracha, vinegar, ginger, garlic, sesame oil, and soy sauce. Add in some moist ground chicken, and these wraps are positively bursting with flavor.

Why You'll Love This Chicken Lettuce Wraps Recipe

PACKED with flavor. The filling for these chicken lettuce wraps is tossed with a sauce made with ingredients like sriracha, ginger, garlic, vinegar, and soy sauce. It gives these wraps an Asian-inspired flavor that's tangy, spicy, and savory.
Ready in 25 minutes. This recipe is super quick and easy to make – you can have dinner (or lunch) on the table in less than 30 minutes. Not to mention the filling can be made ahead so it's great for meal prep too!
Perfect for lunch. I love to make a batch of the chicken filling on the weekend and enjoy these Asian chicken lettuce wraps for lunch throughout the week. It's the perfect filling lunch that's not heavy at all.

For more lettuce wrap ideas, check out my tropical quinoa lettuce wraps and BBQ “pulled pork” lettuce wraps.

What You’ll Need

Here are all the ingredients that you need to make these juicy, tangy chicken lettuce wraps. Be sure to check out the recipe card at the bottom of the article to see the exact quantities for each ingredient.

Aromatics – Ginger & garlic.
Low-sodium soy sauce – You can also use low-sodium tamari if you prefer.
Rice vinegar – Adds a tangy flavor to the sauce.
Sriracha – For a bit of heat.
Sesame oil
Neutral oil – I like to use avocado oil.
Ground chicken – You could also make these with ground pork or turkey.
Scallions – Make sure to separate the greens from the whites when you slice the scallions.
Veggies – Carrots & cabbage
Carrots
Sesame seeds
Cilantro
Lettuce leaves – It's best to get a head of lettuce with big leaves for making lettuce wraps. Bibb, butter, and iceberg lettuce are all great options.
Cooked rice – This is an optional ingredient to serve alongside the chicken lettuce wraps.

How to Make Chicken Lettuce Wraps

Here’s how to make this super fresh meal. It takes less than 30 minutes, and only a few steps!

Make the sauce. Combine the garlic, ginger, sesame oil, sriracha, rice vinegar, and soy sauce in a bowl, and whisk to combine.

A side by side of a bowl with vinegar, soy sauce, sriracha, sesame oil, garlic, and ginger, and a hand whisking those ingredients together

Cook the chicken. Heat the oil in a skillet over medium heat. Add the chicken and cook, without stirring it, until it’s browned. This should take about 2-3 minutes. Flip the chicken and break it up into 3-4 pieces. Cook until the other side is browned, then break the chicken up into smaller pieces.

These easy Asian chicken lettuce wraps are full of juicy chicken, crunchy vegetables, and a spicy, tangy sauce.

Add the rest of the ingredients. Put the carrots, cabbage, and the white parts of the scallions into the pan, and stir to combine. Add the sauce, and stir until the chicken is cooked through, and the sauce is evenly coating all the ingredients.

A side by side of a hand pouring a bowl of sauce into a pan with chicken, cabbage, carrots, and a wooden spoon, and all those ingredients mixed together in the pan with a wooden spoon

Serve. Scoop the filling into the lettuce leaves, and garnish with the sesame seeds, cilantro, and green parts of the scallions, as well as the optional rice.

Tips for Success

Here are a few tricks for making the best chicken lettuce wraps.

Peel the ginger with a spoon. It’s important to use fresh ginger for this recipe. That will make the sauce extra flavorful, fragrant, and spicy. The best way to grate ginger is by peeling it with a spoon and then using a Microplane. Spoons will easily peel the skin off of the ginger, and they’re much more efficient than if you cut off the skin with a knife.
Chop the veggies evenly. This recipe is a great time to work on your knife skills. Try to cut all of the carrot and cabbage pieces into similar sizes. That way they’ll cook at the same time. If the vegetable cuts are inconsistent, you’ll end up with some overcooked veggies and some undercooked ones.
Get a good browning on the chicken. When it comes to cooking ground chicken, color is flavor. Don’t be afraid to really brown the meat before flipping it, and before breaking it up. The more color you get on the ground chicken, the more flavorful it will be. Don’t worry, the sauce will keep the chicken from drying out.

A pot with cooked chicken, carrots, cabbage, and sauce in it, with a wooden spoon

What to Serve it With

I love to eat these healthy, gluten-free wraps with a side of Cilantro Lime Rice or 3-Ingredient Coconut Lime Quinoa.

They also go well when served alongside some Asian entrees, such as Thai Coconut Curry Soup or 5-Ingredient Kimchi Fried Quinoa.

Close up of a chicken lettuce wrap on a tray of lettuce wraps

How to Store Leftover Chicken Lettuce Wraps

Fridge. The filling for these chicken lettuce wraps will last for 3-4 days in the fridge. It's best to eat the assemble lettuce wraps immediately, though you could prep them a day in advance.
Freezer. While you definitely don't want to freeze the assembled lettuce wraps, you can freeze the filing in an airtight container for up to 3 months. Thaw overnight in the fridge.

A hand grabbing for a chicken lettuce wrap on a plate with five wraps

More Easy Chicken Recipes To Try

Prep: 10

Cook: 15

Total: 25

Ingredients

1 tablespoon grated ginger
2 garlic cloves , minced
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons rice vinegar
2-3 teaspoons sriracha , to taste
1 teaspoon sesame oil
1 tablespoon neutral oil (such as avocado)
1 pound ground chicken
3 scallions , thinly sliced, light and dark parts separated
1 cup shredded carrots
1 cup shredded white cabbage
2 tablespoons sesame seeds
¼ cup chopped fresh cilantro
Large lettuce leaves for serving
Cooked rice , for serving, optional

Instructions

In a small bowl, combine the ginger, garlic, soy sauce, vinegar, sriracha, and sesame oil.
Heat the neutral oil in a large skillet over medium heat. Add the chicken in one piece and cook, undisturbed, until well browned on the bottom, 2-3 minutes. Flip and brown the other side, breaking the chicken up into 3-4 large pieces. Once the chicken is well browned on both sides, start stirring to break it up into small pieces.
Add the light parts of the scallions, carrots, and cabbage, and stir well. Add the sauce mixture and stir to combine until the chicken is no longer pink and the sauce is evenly distributed. Sprinkle with sesame seeds, the greens of the scallions, and cilantro. Serve in lettuce cups with rice if you like.

Notes

Store the filling for the chicken lettuce wraps in an airtight container in the fridge for 3 days, or in the freezer for 3 months, then add to the lettuce when you're ready to serve.

Nutrition

cuisine: American

course: Entree