Chicken Lettuce Wraps Recipe

Prep

Combine soy sauce, hoisin, rice vinegar, sesame oil, sriracha, salt, and pepper in a small bowl and whisk until smooth. In a separate small bowl, mix cornstarch with the cold water to make a slurry; set both aside. Slice and separate green onion whites and greens; mince ginger and garlic; finely chop water chestnuts.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the minced ginger, minced garlic, and the white parts of the green onions. Sauté for 30–45 seconds until fragrant but not browned.

Brown chicken

Add the ground chicken to the skillet. Break it up with a spatula and spread into an even layer. Let cook undisturbed 1–2 minutes to get some browning, then continue to stir and break up until mostly cooked through, about 3–4 more minutes.

Add crunchy vegetables

Stir in the chopped water chestnuts and cook 1 minute to heat through and retain crunch.

Finish sauce

Pour the prepared sauce mixture into the skillet and stir to combine with the chicken. Bring to a gentle simmer. Give the cornstarch slurry a quick stir and pour it in while stirring; cook 1–2 minutes until the sauce thickens slightly and coats the meat. Taste and adjust seasoning with a pinch more salt or a splash of soy if needed.

Add green onion greens

Remove from heat and stir in the green parts of the scallions. Set filling aside in the pan, keeping it warm.

If using whole lettuce heads, carefully separate leaves, rinse, and spin or pat dry. Trim the thick core from any very large leaves so they fold easily.

Place a lettuce leaf on a plate, spoon about 2–3 tablespoons of the warm chicken filling into the center of each leaf (adjust quantity by leaf size).

Top each filled leaf with a small amount of julienned carrot, cucumber, cilantro leaves, and sprinkle with crushed peanuts. Add a squeeze of lime over each if desired.

Fold the lettuce around the filling (like a small taco) and serve immediately so the leaves remain crisp.

Whisk together the soy sauce, hoisin, rice vinegar, sesame oil, honey, and chopped chili or sriracha in a small bowl. Taste and adjust sweetness or heat. Serve on the side for dipping or drizzle lightly over assembled wraps.

Serve warm with extra lime wedges. Leftover cooked filling will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before assembling more wraps. Store lettuce and toppings separately to keep them crisp.