Asian Lettuce Wraps

Asian Lettuce WrapsWe have a lot of recipes on this site.  Some of them we know are obvious reader favorites, and others are sort of hidden gems.  This Asian lettuce wrap recipe I felt was one of those hidden ones, which is why I didn’t even notice when somehow it didn’t make it over to our new site when we re-designed.  But apparently a lot of you noticed!  We got tons of facebook comments and emails from panicked readers asking where the recipe was because it was a family favorite.  (I wish I had known that- it might have not gotten axed in the cook book cuts!)  Thanks to some helpful facebook fans, I was able to track down the recipe so I could get it back on the site.  It’s been a long time since I made these, and seriously I forgot how good they were.  No joke- I couldn’t stop eating them!

So today’s post is short and sweet.  I wanted to get this recipe back up and in our index.  I did make some minor changes, mostly to make measuring and prepping easier (and not as time consuming), and also to improve the sauce.  This recipe was originally created for a healthy food month so it’s incredibly lean and filled with good-for-you ingredients (unlike those famed restaurant lettuce wraps which are calorie-packed and fattening).  These are lean chicken and vegetables which get tons of flavors from fresh ingredients like garlic, lemon, ginger, and onion.

asian lettuce wrapsThe easiest way to eat Asian lettuce wraps is to roll them up sort of like a burrito.  You can dip the roll into the sauce, but since the chicken mixture is crumbly and the sauce is thin I find it easier to just drizzle some on top before rolling it up.

asian lettuce wraps from Our Best BitesYou could serve these as an appetizer, or pair them with some fried rice for a great dinner!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Lettuce Wraps on plate with sauce

Asian Lettuce Wraps

  • Author: Sara Wells
  • Yield: 5 cups chicken mixture


  • 2 tsp canola oil
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 lb ground chicken*
  • 3 ounces mushrooms, finely chopped (about 8 small mushrooms)
  • 1/2 tsp kosher salt
  • 4 cups bagged coleslaw mix or thinly shredded cabbage
  • 1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
  • 1/2 cup thinly sliced green onions
  • 4 Tbs soy sauce
  • 1 tsp sesame oil
  • 1 lemon, zested and juiced (about 34 Tbs juice)
  • 1/21 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
  • 1/3 C roughly chopped cilantro
  • 12 heads iceberg lettuce
  • 4 Tbs soy sauce
  • 4 Tbs rice vinegar
  • 3 Tbs water
  • 2 tsp honey
  • 12 tsp finely minced fresh ginger


Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce.  (The closer you get to the center, the easier it becomes!)  Place chicken mixture in the leaves and serve with sauce.


*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.


  • Serving Size: 14 - 16 wraps
  • Calories: 253kcal
  • Sugar: 9g
  • Sodium: 1513mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 78mg


asian lettuce wrapsAnd hey- if you already love this recipe, or another recipe that you’ve never commented on, make sure to leave a comment today!  That’s one of our best indicators of the kinds of things you all like (and therefore the kinds of recipes we create for you).  Plus it just makes us super happy to hear from you guys 🙂  Thanks to everyone who asked about these lettuce wraps- it’s going to be appearing a lot in my own menu this month!


  1. I love lettuce wraps, excited to try this!

    Just a question, which actually fits a lot of recipes. I am mildly allergic to ginger, so I usually skip recipes with it in it, but this looks too good to skip! Is there a good substitute or is it one of those things I should/can leave out all together? Thanks for any advice!

    I absolutely adore your website. I refer everyone I know to it and am constantly sending them the links to your site for things I make for parties and get togethers.

  2. These look delicious! I’ve been following your site since august of last year. I was searching for a good chocolate chip cookie recipe. Being an avid baker, I was less than satisfied with previous recipes. I tried the chewy chocolate chip recipe and was sold. I’ve been following your site and trying recipes ever since!

  3. We love lettuce wraps and these look really good. I have been reading your site for a long time and I somehow missed these. I am so glad that you posted them again.

  4. Just one question, how spicy is this? I have a 3 year old who is not too keen on hot stuff. This sounds wonderful, I can’t wait to try it! I bit the bullet, I ordered your cook book today!! I can’t wait till it gets here!!

    1. Melissa- the only spicy thing in there is the hot sauce, which is why it says to do it to taste. You can just add a few drops for flavor, or leave it out entirely. I used 1 tsp of Sriracha in this last batch and thought they were pretty spicy, but then my 3 year old didn’t even bat an eye- so you never know! lol Just leave it out if you’re worried and they won’t be spicy at all.

  5. Looks yum! Will try it tomorrow! I also love you’re asian salad by the way! It’s often my go to salad for work lunches! P.S. Just discovered you’re website 2 weeks ago! I’m in love with it! You ladies are lovely.

Leave a Reply

Your email address will not be published.

Recipe rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.