Asian Chicken Lettuce Wraps that are fresh, flavorful, and ready in under 30 minutes! This healthy dinner is bursting with sweet-savory-spicy flavors and makes weeknights feel special — all while staying gluten- and dairy-free.
You’ve probably heard of the famous P.F. Chang’s lettuce wraps — crispy lettuce, tender chicken, and that addictive sauce. This version hits all the same notes but with ingredients you can control and tweak right in your own kitchen. It took several rounds of testing (and lots of sauce tweaking!) to get the perfect balance of salty, nutty, and tangy flavors — and now it’s absolutely spot-on.
Even kids love this recipe because they get to build their own wraps! It’s a fun, hands-on dinner that everyone at the table can customize. As one reader put it,
“We’ve made this at least a dozen times — it’s our favorite healthy dinner! The sauce is magic.”
And she’s right — the sauce is the secret.
🥢 Why You’ll Love These Asian Chicken Lettuce Wraps
- Ready in 30 minutes or less
- Perfect for meal prep or weeknight dinners
- Packed with protein and fresh veggies
- Naturally gluten-free and dairy-free
- Easy to customize — use chicken, turkey, or tofu!
🧂 Ingredients & Substitutions
As always, I recommend trying the recipe as written first, but here’s how to adapt it if you need to:
Ground Chicken:
Lean ground chicken works best, but ground turkey or even finely diced chicken breast are great substitutes.
Oil:
Peanut oil adds authentic flavor, but avocado oil or olive oil are excellent alternatives if you have a peanut allergy.
Veggies:
Use diced red or green bell peppers for color and crunch. Add mushrooms, carrots, or zucchini if you’d like more veggies in the mix.
Water Chestnuts:
These give that signature crisp bite! You can omit them or swap for chopped bamboo shoots.
Soy Sauce:
Use tamari or coconut aminos for a gluten-free or soy-free version.
Peanut Butter:
Creamy peanut butter adds richness and ties the sauce together. Almond or sunflower seed butter works too.
Lettuce:
Butter lettuce is the classic choice, but romaine or green leaf lettuce also hold the filling nicely.
🥣 How to Make Asian Chicken Lettuce Wraps
1️⃣ Make the Sauce
The sauce is what makes this dish irresistible — it’s a mix of salty soy, sweet honey, creamy peanut butter, and a splash of rice vinegar for brightness.
Simply whisk everything in a bowl until smooth.
If your peanut butter is thick, warm it slightly in the microwave to help it blend easily.
2️⃣ Cook the Chicken and Veggies
Heat a bit of oil in a skillet or wok over medium-high heat.
Add the diced onion and garlic, and cook until fragrant. Then, stir in the ground chicken and break it apart with a spatula as it browns.
Once the chicken is fully cooked, toss in your diced bell peppers and water chestnuts. Cook for about 4–5 minutes until the peppers soften slightly but still have some crunch.
3️⃣ Add the Sauce
Pour the sauce into the skillet and stir to coat everything evenly. Let it simmer for a few minutes until it thickens slightly and clings to the chicken and veggies.
4️⃣ Serve & Enjoy
Spoon the filling into lettuce cups, top with sliced green onions and crushed peanuts, and serve immediately.
For kids or meal prep, you can also serve the mixture over jasmine rice, noodles, or even quinoa.
🧊 Storing & Freezing Tips
To Store:
Keep leftover filling in an airtight container in the fridge for up to 5 days. Store lettuce leaves separately so they stay crisp.
To Freeze:
The filling freezes beautifully! Cool completely, then store in a freezer-safe container for up to 2 months. Reheat gently on the stovetop before serving.
🥬 FAQs About Lettuce Wraps
What lettuce works best?
Butter lettuce is ideal because it’s flexible and naturally cup-shaped, but romaine or green leaf lettuce are great too.
How do I prep the lettuce?
Cut off the root end, gently peel off whole leaves, and rinse. Pat dry completely with paper towels so the wraps don’t get soggy.
Can I make this vegetarian?
Yes! Substitute crumbled tofu, tempeh, or even chopped mushrooms for the chicken.
Asian Chicken Lettuce Wraps (Better Than Takeout!)
- Total Time: 30 min
Description
These Asian Chicken Lettuce Wraps are fast, fresh, and full of flavor! Made with tender ground chicken, crunchy veggies, and a savory-sweet sauce, they’re the perfect healthy meal for busy nights. Gluten-free, dairy-free, and ready in under 30 minutes!
Ingredients
For the Filling:
1 lb (450 g) ground chicken
1 Tbsp peanut oil (or olive or avocado oil)
½ medium onion, finely diced
2 garlic cloves, minced
1 cup red or green bell pepper, finely diced
8 oz (225 g) canned water chestnuts, drained and finely diced
For the Sauce:
3 Tbsp soy sauce (use tamari or coconut aminos for gluten-free)
3 Tbsp hoisin sauce (check label for gluten-free option)
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp creamy peanut butter (or almond/sunflower butter)
1 Tbsp honey
2 tsp sweet chili sauce
½ tsp garlic powder
¼ tsp ground ginger
To Serve:
¼ cup crushed peanuts
¼ cup sliced green onions
1 head butter lettuce (or romaine/green leaf lettuce)
Instructions
1️⃣ Make the Sauce
In a small bowl, whisk together all sauce ingredients until smooth.
If your peanut butter is thick, microwave the mixture for 20–30 seconds to help it blend evenly.
2️⃣ Cook the Chicken Mixture
Heat the oil in a large skillet or wok over medium-high heat.
Add the onion and garlic, cooking until softened and fragrant, about 2 minutes.
Add the ground chicken and cook until no longer pink, breaking it up as it cooks — about 5–7 minutes.
3️⃣ Add the Veggies
Stir in the diced peppers and water chestnuts. Cook for 4–5 minutes until the vegetables are tender-crisp.
4️⃣ Add the Sauce
Pour the prepared sauce over the chicken mixture. Stir well and let it simmer for 2–3 minutes until slightly thickened and glossy.
5️⃣ Assemble the Wraps
Spoon the filling into lettuce leaves, sprinkle with green onions and crushed peanuts, and serve immediately!
Notes
- Protein Options: Substitute ground turkey, diced chicken breast, or even tofu for a vegetarian twist.
- Extra Veggies: Add shredded carrots, mushrooms, or chopped zucchini for more color and nutrients.
- Nut-Free: Replace peanut butter with sunflower seed butter and skip the crushed peanuts.
- Serving Ideas: Serve over jasmine rice, rice noodles, or quinoa for a heartier meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Cuisine: Asian
