Lettuce Wraps Recipe

Prepare aromatics and chestnuts

Finely dice the yellow onion, mince the garlic, grate the ginger, thinly slice 4 scallions (white and green parts), and finely chop the water chestnuts. Chop 1/4 cup cilantro and set aside. This ensures all components are ready for quick cooking.

Cook protein

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the cooked ground chicken (or raw ground protein if using; break apart) and cook until warmed through and lightly browned, about 3–5 minutes. If using raw ground meat, cook 6–8 minutes until no longer pink and any liquid has evaporated. Drain excess fat if needed.

Sauté aromatics

Push the protein to one side of the skillet, add the minced garlic and grated ginger into the oil and cook 30 seconds until fragrant. Add the diced onion and cook 2–3 minutes until softened and translucent (longer if using raw protein earlier).

Combine filling ingredients

Stir the protein and aromatics together, then add the finely chopped water chestnuts and the white parts of the sliced green onions. Cook 1–2 minutes just to warm the chestnuts. Add 2 tablespoons soy sauce, 1 tablespoon hoisin, 1 teaspoon sesame oil, 1 teaspoon lime juice (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine and cook another minute so the flavors meld.

Finish and adjust

Taste and adjust seasoning: add more soy or hoisin for saltiness/sweetness, or a pinch more lime for brightness. Sprinkle toasted sesame seeds and fold in the chopped cilantro (reserve a little for garnish) and most of the green onion greens, reserving some green slices for topping. Remove from heat and transfer to a warm bowl.

Prepare lettuce leaves by separating whole leaves from the head, rinse under cold water, and pat dry with paper towels or spin in a salad spinner. Trim the thick stem ends slightly so leaves lie flat for filling.

Arrange 8 leaves on a serving platter. Spoon about 2–3 tablespoons of the warm filling into the center of each leaf (adjust amount based on leaf size).

Garnish each wrap with extra cilantro leaves, a sprinkle of reserved sliced green onion, and a pinch of toasted sesame seeds. Serve with chili sauce or Sriracha on the side for guests who want heat.

To eat, fold the lettuce around the filling like a taco and enjoy immediately so the leaves remain crisp.