These easy lettuce wraps feature ginger hoisin chicken and are a delicious, quick, and healthy meal. Every time we make them, we can’t help but dance a little because they taste amazing! They’ve become a family favorite.
Watch the Video
Related: Try our healthy honey-Dijon chicken lettuce wraps with hummus.
How to Make Asian Chicken Lettuce Wraps
If you’ve seen our homemade hoisin sauce or these hoisin sticky ribs, you already know our love for hoisin sauce! Since we shared the sauce recipe with you, we’ve been working away in our kitchen and coming up with more delicious ways to use it. We already slathered it onto ribs and are now using it as our sauce for these ginger hoisin lettuce wraps.
Ingredients and Substitutions for Chicken Lettuce Wraps
There are several options for protein in this recipe. Ground chicken is popular, but ground turkey or pork can also work well. If you prefer a plant-based alternative, shredded firm tofu or plant-based crumbles are great substitutes.
To add more flavor to the dish, we love including aromatic ingredients such as onion, green onion, garlic, and ginger. These ingredients enhance the overall taste of the recipe.
We highly recommend our homemade hoisin sauce – it’s incredibly delicious! Store-bought sauce is okay, but remember that it might be slightly saltier or sweeter than our homemade version, so add to your tastes. The sauce and these lettuce wraps have been created in collaboration with Richard Hattaway. Ever since we tried his hoisin sauce, we’ve been using it in our kitchen ever since.
When making lettuce wraps, choosing lettuce leaves that can hold the filling without tearing easily is best. We use sturdy lettuce varieties such as Butter Lettuce (also known as Boston or Bibb Lettuce), Iceberg Lettuce, Romaine, and Green Leaf Lettuce.
To enhance the flavor and texture of your lettuce wraps, consider adding optional extras like chopped water chestnuts, peanuts, and chilies. I also love lime wedges for squeezing over the top.
What’s the Best Lettuce for Lettuce Wraps?
When making lettuce wraps choose lettuce leaves that won’t tear easily when filled. Popular lettuce varieties for wraps include Butter lettuce, which has a sweet, pliable leaf; Iceberg lettuce with its sturdy, crisp leaves; and Romaine lettuce, which is elongated and sturdy. Green Leaf lettuce is also a great option because of its tender yet strong leaves and slightly sweet taste.
How Do You Cut Lettuce for Lettuce Wraps?
When making lettuce wraps, start by separating the leaves and removing the core. Be sure to handle the leaves carefully to avoid damage, and trim any large or tough stems if necessary. Give the leaves a good wash and dry them before storing them in the fridge until you’re ready to create your wraps.
Make Ahead Tips
You can make the filling in advance. It can be stored in an airtight container in the fridge for up to four days or frozen for up to a month. To serve, reheat the filling on the stovetop or microwave. If you’ve frozen the filling, thaw it overnight in the fridge before reheating.
The lettuce can also be prepared ahead of time. Wash the lettuce leaves, pat them dry, and store them between paper towels or in a salad spinner to remove excess moisture. Place them in a sealed plastic bag or airtight container in the refrigerator. This will keep the leaves fresh and crisp until you’re ready to use them.
Ginger Hoisin Chicken Lettuce Wraps
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This easy lettuce wraps recipe features ginger hoisin chicken and is a delicious, quick, and healthy meal. Every time we make them, we can’t help but dance a little because they taste amazing! They’ve become a family favorite.
Feel free to substitute other ground meat for the chicken like turkey or pork. You can also use shredded firm or extra firm tofu (I use a box grater) or plant-based crumbles.
Serves 4
Watch Us Make the Recipe
You Will Need
1 pound ground chicken, see notes for substitutions
1 head Bibb or Romaine lettuce, see notes for alternatives
1 tablespoon minced garlic, 3 to 4 cloves
1 tablespoon minced ginger, 1-inch thumb-sized piece
Half of a medium yellow onion, finely chopped
1 bunch green onions, sliced, light green and dark green parts separated
1 tablespoon toasted sesame oil
1 tablespoon neutral oil like sunflower oil
4 to 5 tablespoons hoisin sauce, we recommend our homemade hoisin, see notes
1/4 to 1/2 teaspoon Gochujang or sriracha, optional for heat
1 (8-ounce) can water chestnuts, drained and sliced
Optional: Fish sauce, Limes, Chopped roasted peanuts, finely diced chilies
Directions
- Prepare Lettuce
1To prepare the lettuce for your wraps, separate the leaves and remove the core. Handle the leaves carefully to prevent damage, and trim any large or tough stems as needed. Give the leaves a thorough wash and dry them before storing them in the fridge until you’re ready to use them.
- Make Filling
1Heat the sesame oil and sunflower oil in a large skillet over high heat. Add the chicken to the pan and press down into the oil to flatten it. When the underside starts to brown, use a wooden spoon to break the meat into crumbles.
2Stir in minced garlic, ginger, chopped yellow onion, and the lighter sections of the green onion (the darker parts are used later). Keep stirring everything in the skillet as it cooks.
3Once the onions have become tender and the chicken is fully cooked, add the hoisin sauce, Gochujang (or Sriracha), and water chestnuts. Stir everything together until well coated in the sauce. Taste, and add more sauce if needed. If it doesn’t pop with flavor, add a small splash of fish sauce.
4Reduce the heat to low and cook for five minutes. Stir in half of the dark green parts of the green onion, and then serve with lettuce leaves and toppings.
- Assemble
1Serve lettuce wraps family-style with optional toppings on the table. We love the remaining sliced green onion, chopped peanuts, finely diced chilies, and fresh lime wedges for squeezing on top.
Adam and Joanne’s Tips
- Chicken alternatives: Ground chicken is popular, but ground turkey or pork can also work well. If you prefer a plant-based alternative, shredded firm tofu or plant-based crumbles are great substitutes.
- Lettuce varieties: Try Butter lettuce (also known as Boston Bibb), Iceberg lettuce, Romaine lettuce, or Green Leaf lettuce.
- Hoisin sauce: Our homemade sauce has a thinner consistency and is less salty compared to the store-bought version. If you use store-bought, add to your tastes as it might be more salty or sweet.
- Optional sauce for dipping: (shown in photos) Stir together 3 tablespoons water, 1 tablespoon fish sauce, 3/4 tablespoon lime juice, and 1 tablespoon sugar until the sugar dissolves.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving
Serving Size
1/4 of the recipe
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Calories
320
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Total Fat
17.2g
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Saturated Fat
3.8g
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Cholesterol
96.9mg
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Sodium
413mg
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Carbohydrate
21g
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Dietary Fiber
5.1g
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Total Sugars
8.9g
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Protein
22.8g
