These healthy Asian chicken lettuce wraps are like P.F. Chang’s—but even better! They’re high in protein, easy to make, and packed with delicious flavor.
Let’s talk about P.F. Chang’s lettuce wraps — arguably the best thing on the menu, right?! I honestly can’t remember the last time I ate there, but I do remember falling in love with those savory, crunchy chicken lettuce wraps. So I thought, why not recreate a homemade version?
These wraps hit all the right notes: the juicy, umami-packed chicken, the crunch of water chestnuts, the crisp lettuce… it’s the kind of meal that’s light but totally satisfying.
This recipe has three key components: the flavorful chicken filling, a creamy peanut sauce that ties it all together, and, of course, the fresh lettuce wraps. Each part plays a crucial role, so let’s break them down.
Also, fun fact: I’m a huge sauce person. And this peanut sauce? It’s next-level good. Whatever you do, don’t skip it!
Why You’ll Love This Recipe
If you’ve never made lettuce wraps at home before, this is the perfect place to start!
- Quick & easy – Ready in about 30 minutes, this is a weeknight win.
- Flavor-packed – Between the hoisin chicken filling and creamy peanut sauce, these wraps are anything but boring.
- Great for meal prep – The chicken mixture and sauces store well in the fridge, so you can reheat and assemble all week.
- Customizable – Add veggies, swap the protein or change up the toppings to suit your taste.
If you’re into lettuce wrap-style meals, definitely check out my hummus collard wraps too—they’re equally delicious!
Ingredients Needed
You only need a handful of flavorful ingredients to make these Asian chicken lettuce wraps. Everything comes together quickly and most of these are pantry staples!
- ground chicken – I used lean ground chicken, which cooks up fast and soaks in all the flavor from the sauce. You can easily swap for ground turkey or even crumbled tofu for a vegetarian option.
- onion, garlic & fresh ginger – these add depth and loads of flavor to the chicken filling. Don’t skip the fresh ginger—it’s worth it!
- hoisin sauce – sweet, salty and packed with umami. This gives the chicken that classic restaurant-style flavor.
- tamari or soy sauce – tamari keeps the recipe gluten-free, but regular soy sauce works too. Just be mindful of sodium levels.
- rice vinegar – adds brightness and balances the savory elements.
- sriracha – gives a subtle heat. Use more or less depending on how spicy you like things.
- sesame oil – just a splash brings a nutty richness to the sauce.
- avocado or olive oil – used to sauté the aromatics and chicken.
- for serving – butter or Bibb lettuce leaves for wrapping, crushed peanuts for a salty crunch, and green onions for a fresh finishing touch.
- water chestnuts – these add an irresistible crunch to every bite. Just drain and dice before stirring in.
- peanut sauce – a creamy mix of peanut butter, tamari or soy sauce, maple syrup, garlic, sriracha and a bit of water to thin. This sauce takes things to the next level, especially drizzled over the finished wraps.
Easy Recipe Substitutions
This recipe is super flexible, so don’t stress if you’re missing an ingredient or need to make a swap. Here are a few ways to switch things up:
- Protein flexibility: Don’t have ground chicken? No problem! Ground turkey or beef work great too. For a plant-based version, try crumbled tempeh, tofu, or finely chopped mushrooms — they soak up flavor just as well.
- Umami flavor: Hoisin sauce gives that signature sweet-savory depth, but if you’re out (or avoiding gluten), try a homemade version by mixing tamari, a little almond butter, maple syrup, and Chinese five spice. Or skip it altogether and use extra peanut sauce instead.
- Soy-free option: Swap the tamari for coconut aminos if you need to skip soy altogether. It’s a little sweeter, so you might want to cut back on the maple syrup in the peanut sauce.
- Peanut-free alternative: You can use almond butter or cashew butter in the sauce instead of peanut butter. Or try this tahini dressing for something a little different — it’s creamy, nut-free, and still full of flavor.
How to Make Asian Chicken Lettuce Wraps
Step 1: Whisk together hoisin sauce, soy sauce, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside.
Step 2: In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more.
Step 3: Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
Step 4: Pour in sauce and cook 1 to 2 minutes, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts.
Step 5: Make peanut sauce by whisking together all the ingredients in a small bowl.
Step 6: Serve chicken mixture with lettuce leaves and spoon about ¼ cup into center of each leaf. Top with crushed peanuts and green onions. Serve with peanut sauce.
Brittany’s Recipe Tips!
These chicken lettuce wraps are super simple, but a few little tricks can really take them to the next level:
- Don’t overcook the chicken: Ground chicken can dry out quickly, so keep an eye on it and pull it off the heat as soon as it’s fully cooked through. The sauce will add moisture, so no need to overdo it.
- Thin the sauce slowly: If your peanut sauce is too thick, add water just 1 tablespoon at a time. A little goes a long way and you want it drizzleable, not watery.
How to Store and Prep Chicken Wraps
These lettuce wraps are great for meal prep as long as you store everything separately!
- Chicken filling – Let the chicken cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Lettuce + toppings – Keep the lettuce leaves, green onions, and crushed peanuts in separate containers in the fridge. This keeps everything crisp and fresh.
- Peanut sauce – Store in a sealed jar or container for up to 5 days. It may thicken a bit in the fridge, so just add a splash of water and stir before serving.
Frequently Asked Questions
Butter lettuce, Bibb, and Iceberg all work well. You want something sturdy enough to hold the filling, but soft enough to fold easily.
Yes, just be sure to use tamari instead of soy sauce and double check that your hoisin sauce is gluten-free. Some brands sneak in wheat!
Totally! Swap the ground chicken for finely chopped mushrooms, crumbled tempeh, or cooked lentils. The texture will be different, but still so tasty.
More Healthy Chicken Recipes to Try:
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