Chicken Lettuce Wraps Recipe

Prepare lettuce

Separate 8–10 large iceberg leaves, trim thick stem ends so leaves sit flat, rinse gently, and pat dry. Chill in refrigerator to keep crisp.

Dice and slice

Cut chicken into 1/2-inch dice. Finely dice red onion and both bell peppers. Dice fresh pineapple into small pieces if using fresh. Mince garlic and ginger. Thinly slice green onions and roughly chop Thai basil leaves. Julienne carrot if using.

Mix sauce: in a small bowl combine soy sauce, oyster sauce, rice vinegar, brown sugar and chili garlic sauce (if using). Stir until sugar dissolves; set aside.

Season and sear chicken

Pat chicken pieces dry and season with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes without moving to develop color; stir and cook another 2–3 minutes until mostly cooked through but not dry. Transfer chicken to a plate and set aside.

Aromatics

Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic and ginger; sauté 30–45 seconds until fragrant but not browned. Add diced red onion and cook 1–2 minutes until starting to soften.

Vegetables & pineapple

Add diced bell peppers and pineapple to the skillet. Stir-fry 2–3 minutes until peppers are just tender-crisp and pineapple begins to caramelize lightly.

Combine and sauce

Return seared chicken to the pan. Pour the prepared sauce over the mixture and toss to coat. Cook 1–2 minutes more until sauce thickens slightly and chicken reaches 165°F (74°C). Taste and adjust seasoning—add remaining salt/pepper if needed.

Finish with herbs

Remove skillet from heat. Stir in chopped Thai basil, sliced green onions (reserve a small amount for garnish), and 1 tsp toasted sesame oil. Toss gently to combine so basil wilts but remains bright.

Arrange chilled lettuce leaves on a platter. Spoon 2–3 tablespoons of the chicken-pineapple mixture into the center of each leaf (adjust amount to preference).

Garnish each wrap with julienned carrot, remaining green onions, cilantro sprigs, a sprinkle of toasted sesame seeds, and a lime wedge on the side.

Serve immediately so lettuce stays crisp. To eat, fold the lettuce over the filling like a taco and squeeze a bit of lime if desired.