These Asian Chicken Lettuce Wraps are ideal for meal prep and come together in under 30 minutes, delivering big flavor with minimal effort.
I make these chicken lettuce wraps often because they’re quick, satisfying, and versatile. The seasoned ground chicken is great for wraps, and any leftovers can be served over rice for an easy meal the next day.
How to make Asian chicken lettuce wraps:
This recipe is surprisingly simple. Follow these steps for a quick, flavorful meal:
- Prepare the sauce. The sauce is the heart of these wraps. Whisk together rice vinegar, sesame oil, soy sauce, ginger paste, garlic paste, hoisin sauce, and red pepper flakes until smooth.
- Cook the chicken. Heat a tablespoon of vegetable oil in a pan over medium heat. Add ground chicken and break it into small pieces. Cook, stirring occasionally, until no longer pink, about 5 minutes.
- Add a crunch. For texture, fry rice sticks in about an inch of hot oil for roughly two minutes, or quickly prepare vermicelli rice noodles according to package instructions. Drain and set aside.
- Combine sauce and chicken. Pour the prepared sauce over the cooked chicken, raise the heat to medium-high, and stir until the chicken is evenly coated. Add chopped scallions and cook another minute or two.
- Assemble the wraps. Use butter lettuce or romaine leaves as cups. Spoon the chicken into each leaf, top with fried rice sticks or cooked noodles for crunch, and serve with sweet chili sauce on the side if desired.
Substitutions for this recipe:
No rice vinegar? Use apple cider vinegar instead—it’s a great substitute. If butter lettuce isn’t available, romaine works nicely and you can double up leaves for sturdier wraps.
Rice sticks can be swapped for vermicelli rice noodles, or omitted entirely. For a different crunchy element, try chopped water chestnuts or peanuts instead of fried rice sticks.
Asian Chicken Lettuce Wraps
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Ingredients
- ½ lb ground chicken
- 3 tbsp Rice vinegar
- ½ tbsp Sesame oil
- 2 tbsp Soy sauce
- ½ tbsp Ginger paste or 1 tsp fresh ginger, minced
- 1 tbsp Garlic paste or 1 clove garlic, minced
- 3 tbsp Hoisin sauce
- 2 tsp Red pepper chili flakes
- 1 Butter leaf lettuce
- 1/4 tsp Black pepper
- 1/4 cup Scallions, chopped
- 1/2 package Vermicelli rice noodles, optional
- 1 tbsp Vegetable oil
- 2 tbsp Sweet chili sauce, optional
Instructions
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In a small bowl, combine rice vinegar, sesame oil, soy sauce, ginger paste, garlic paste, hoisin sauce, and red pepper flakes. Set aside.
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Heat a pan over medium heat with 1 tablespoon of vegetable oil. Add the ground chicken and break it into small pieces. Cook about 5 minutes, stirring occasionally, until cooked through.
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In another pan, heat about 1 inch of vegetable oil over medium-high. Fry the rice sticks or prepared noodles for roughly 2 minutes until crisp, then remove and drain on paper towels.
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Return the chicken pan to medium-high heat, add the sauce, and stir until the chicken is well coated. Add scallions and cook for about 1–2 minutes more.
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Assemble the wraps by spooning chicken into lettuce leaves and topping with rice sticks or noodles. Serve with sweet chili sauce if you like.
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Enjoy immediately.
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
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