Chicken Lettuce Wraps Recipe – Easy Healthy Crunch with Peanut Sauce

Name: Chicken Lettuce Wraps Recipe – Easy Healthy Crunch with Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb ground chicken (or finely chopped chicken breast/thighs); 2 tsp sesame oil (or olive oil); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 cup diced onion (yellow or white); 1/2 cup finely diced red bell pepper; 1/2 cup shredded carrots; 1/4 cup water chestnuts, finely chopped (optional); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp hoisin sauce (or coconut aminos for low-sugar); 1 tbsp rice vinegar; 1 tsp Sriracha or chili garlic sauce (optional); 2 green onions, sliced; Salt & pepper, to taste; 1/3 cup natural creamy peanut butter (or almond/sunflower seed butter for nut-free); 2 tbsp soy sauce; 1 tbsp honey or maple syrup; 1 tbsp rice vinegar; 1 clove garlic, minced; 1 tsp Sriracha (optional); 3–4 tbsp warm water (to thin sauce as needed); 1 large head butter lettuce, Bibb, or iceberg; Crushed peanuts (for garnish, optional); Chopped cilantro (for garnish, optional); Lime wedges (for garnish, optional)

Written by

lara

Posted on December 22, 2025

Healthy Recipes

December 22, 2025

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Picture this: you walk into your kitchen after a long, busy day, and the aroma of sizzling garlic and ginger hits you before you even set down your bag. There’s a gentle snap as you tear crisp lettuce leaves from the head, their coolness a promise of crunch. Juicy chicken sizzles in the skillet, and you can almost hear the sauce bubbling—creamy, nutty, and just a hint sweet. The colors on your plate pop: bright green lettuce, golden chicken, flecks of orange carrot, and a glossy drizzle of peanut sauce that begs for a taste. That’s what you get with my chicken lettuce wraps recipe—pure, fresh comfort in every bite.

The first time I made these Chicken Lettuce Crunch Wraps with Peanut Sauce was on a rainy Saturday, trying to recreate a dish I’d fallen for at a little Thai place downtown. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, I wish I’d stumbled across this combo years ago. It’s the sort of meal that feels like a warm hug, but with a zippy, refreshing crunch that makes it anything but heavy. When I was knee-high to a grasshopper, my grandma used to say, “Let your food be your medicine.” These wraps? They’re exactly that—hearty enough to fill you up, light enough to leave you energized.

Let’s face it—life gets busy. These quick wraps became my go-to for everything: family dinners, meal-prep lunches, even last-minute guests. My family couldn’t stop sneaking extra wraps off the tray, and I can’t blame them (I’m guilty too!). These healthy chicken lettuce wraps are perfect for potlucks, a sweet treat for your kids’ lunchbox, or to brighten up your Pinterest board with a photo-worthy meal. And yes, I tested and re-tested this recipe—strictly in the name of research, of course. It became a staple for family gatherings and gifting (if you can part with any leftovers). Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Chicken Lettuce Wraps Recipe

If you’ve been searching for a chicken lettuce wraps recipe that’s actually easy, healthy, and bursting with flavor, you’re in the right spot. After countless batches and a few flops along the way, I’ve nailed what makes these wraps a family and Pinterest favorite. Here’s why you’ll find yourself making them again and again:

Quick & Easy: From start to finish, you’re eating in under 30 minutes. Perfect for busy weeknights or when hunger strikes out of nowhere.
Simple Ingredients: No fancy grocery runs—everything is likely already in your fridge or pantry. Just chicken, fresh lettuce, and a few Asian-inspired staples for the sauce.
Perfect for Gatherings: These wraps are a hit at potlucks, game nights, and backyard BBQs. Everyone loves assembling their own!
Crowd-Pleaser: Kids and adults both rave (and fight) over the last wrap. Even picky eaters can’t resist the crunchy, savory filling with sweet-salty peanut sauce.
Unbelievably Delicious: Juicy chicken, the crunch of lettuce, and that creamy peanut sauce—together, it’s magic. Honestly, I’ve caught myself eating the filling straight from the pan.

What sets this chicken lettuce wraps recipe apart? It’s all about the balance. Many recipes I tried before were either too salty, too sweet, or left the chicken dry. Here, I use a dash of rice vinegar and a splash of soy sauce to keep the filling ultra-juicy and just tangy enough. The peanut sauce is silky (not gloopy) and can be whipped up in a mason jar—no blender required. I once swapped in ground turkey for a lighter twist, and it worked like a dream. You’ll love how customizable these are too—you can toss in extra veggies, swap the nuts, or adjust the spice to your liking.

This isn’t just another chicken lettuce wraps recipe—it’s your secret weapon for stress-free, healthy meals that taste like your favorite takeout but leave you feeling amazing. Every bite is pure, nostalgic comfort, but with a light, refreshing twist. So whether you want a quick lunch, a fun party snack, or a dinner that makes you sigh with happiness, these wraps have got you covered.

What Ingredients You Will Need

These chicken lettuce wraps come together with a handful of wholesome, everyday ingredients. Each one plays its part to build layers of flavor and texture—nothing complicated, just honest, good food. Don’t worry if you need to swap or leave out an ingredient; I’ve got notes for you below.

For the Chicken Filling:
- 1 lb (450 g) ground chicken (or finely chopped chicken breast/thighs for a chunkier filling)
- 2 tsp (10 ml) sesame oil (adds a toasty depth—sub with olive oil if needed)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/2 cup (75 g) diced onion (yellow or white)
- 1/2 cup (70 g) finely diced red bell pepper (for color and sweetness)
- 1/2 cup (50 g) shredded carrots
- 1/4 cup (30 g) water chestnuts, finely chopped (optional, but adds crunch)
- 2 tbsp (30 ml) soy sauce (use tamari for gluten-free)
- 1 tbsp (15 ml) hoisin sauce (or coconut aminos for a low-sugar swap)
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) Sriracha or chili garlic sauce (optional, for heat)
- 2 green onions, sliced (for garnish and a pop of freshness)
- Salt & pepper, to taste (I like Diamond Crystal kosher salt for easy measuring)
For the Peanut Sauce:
- 1/3 cup (85 g) natural creamy peanut butter (or almond/sunflower seed butter for nut-free)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) honey or maple syrup (for sweetness)
- 1 tbsp (15 ml) rice vinegar
- 1 clove garlic, minced
- 1 tsp (5 ml) Sriracha (optional, for spice)
- 3–4 tbsp (45–60 ml) warm water (to thin the sauce as needed)
For the Wraps:
- 1 large head butter lettuce, Bibb, or iceberg (wash and dry leaves thoroughly)
- Crushed peanuts, chopped cilantro, and lime wedges (for garnish, optional but recommended!)

Ingredient notes: I love using ground chicken for a fast, uniform filling, but leftover shredded rotisserie chicken works in a pinch. If you can’t find water chestnuts, just skip them—the wraps are still plenty crunchy. For the peanut sauce, I swear by Santa Cruz Organic Peanut Butter; it’s creamy and just the right amount of salty. For a gluten-free version, use tamari and check your hoisin label. If you’re going low-carb, skip the honey and use a sugar-free sweetener. In the summer, swap diced cucumber for the carrots for an even fresher bite. And if you’re feeling wild, toss in some chopped mango for a sweet twist!

Equipment Needed

You don’t need a fancy kitchen to whip up these chicken lettuce wraps—just a few basics:

Large Nonstick Skillet or Wok: For cooking the chicken filling. If you don’t have a wok, a big frying pan works fine. Cast iron is great for extra browning!
Cutting Board and Sharp Knife: For chopping veggies and chicken. I use my trusty 8-inch chef’s knife—keep it sharp for safe, easy slicing.
Garlic Press or Microplane: Optional, but sure makes mincing garlic and ginger a breeze.
Mixing Bowls: For prepping the sauce and keeping your filling ingredients organized.
Spatula or Wooden Spoon: For stirring and breaking up the chicken as it cooks. Silicone is my favorite for nonstick pans.
Measuring Cups and Spoons: To keep your sauce and seasoning proportions just right.
Lettuce Spinner or Kitchen Towel: Dry lettuce leaves are a must for sturdy wraps—nothing worse than soggy lettuce, trust me.

If you’re missing a garlic press, just mince fine with your knife—no big deal. For the peanut sauce, a fork or mini whisk does the trick (no blender needed unless you want an ultra-smooth finish). If you don’t have a lettuce spinner, wrap washed leaves in a kitchen towel and gently pat dry. And don’t stress about fancy cookware—I’ve made these in a basic college apartment setup and they still turned out perfect!

How to Make Chicken Lettuce Crunch Wraps with Peanut Sauce

Prep the Veggies and Lettuce (10 minutes):
- Wash and dry your lettuce leaves thoroughly. If using a lettuce spinner, spin until dry and set aside in the fridge to keep cold and crisp.
- Finely dice the onion, bell pepper, carrot, and water chestnuts. Mince garlic and ginger. Slice green onions for garnish.
Tip: Cold lettuce wraps better and keeps its crunch—don’t skip chilling!
Make the Peanut Sauce (5 minutes):
- In a small bowl, whisk together 1/3 cup (85 g) peanut butter, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) honey, 1 tbsp (15 ml) rice vinegar, 1 minced garlic clove, and 1 tsp (5 ml) Sriracha (if using).
- Add 3–4 tbsp (45–60 ml) warm water, a little at a time, whisking until smooth and pourable. Adjust seasoning to taste—add more honey for sweetness, Sriracha for heat, or water for a thinner sauce.
If the sauce seizes up, just keep whisking and add more warm water. It’ll loosen, promise.
Cook the Chicken Filling (10 minutes):
- Heat 2 tsp (10 ml) sesame oil in a large skillet over medium-high heat.
- Add diced onion and sauté for 2 minutes until translucent. Toss in garlic and ginger, and cook for 1 minute until fragrant.
- Add 1 lb (450 g) ground chicken. Cook, stirring and breaking up with a spatula, until no longer pink—about 4–5 minutes.
- Stir in bell pepper, carrot, and water chestnuts. Cook for 2 minutes until veggies are just tender but still bright.
- Pour in 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) hoisin sauce, 1 tbsp (15 ml) rice vinegar, and 1 tsp (5 ml) Sriracha (optional). Stir to combine and cook for 1–2 minutes. Season with salt and pepper to taste.
The filling should be juicy but not watery. If there’s extra liquid, let it simmer off for 1–2 minutes.
Assemble the Wraps (5 minutes):
- Lay out cold lettuce leaves on a platter. Spoon a generous portion of chicken filling into each leaf.
- Drizzle with peanut sauce, then sprinkle with green onions, crushed peanuts, cilantro, and a squeeze of lime (if you like).
Don’t overfill—smaller wraps hold together better for that perfect bite!
Serve and Enjoy:
- Serve immediately while the filling is warm and the lettuce is crisp.
- Let everyone build their own for a fun, interactive meal—kids love it!

Troubleshooting: If your lettuce tears, double up on leaves for extra strength. If the chicken dries out, add a splash of chicken broth or water as it finishes cooking. For meal prep, keep the filling and lettuce separate until ready to serve.

Personal tip: I like to prep all my veggies and sauce ahead of time, so dinner comes together in a flash. If you’re making a big batch, keep the filling warm in a low oven while you set the table.

Cooking Tips & Techniques

I’ve made enough batches of these wraps to learn a few tricks and avoid some classic mistakes. Here’s what I wish I’d known from the start:

Chill Your Lettuce: Cold, dry lettuce is key! I used to skip this and ended up with limp wraps. Now, I always wash, spin, and chill the leaves while I cook the filling.
Don’t Overcrowd the Pan: If you double the recipe, cook the chicken in batches so it browns instead of steaming. This makes for a tastier, less soggy filling.
Pre-mix Your Sauce: That peanut sauce comes together better if you whisk the liquids before adding peanut butter. No more lumps! If it thickens as it sits, just stir in a splash of warm water.
Multitask Like a Pro: While the chicken cooks, whip up the peanut sauce and set out toppings. It’s a total time-saver and gets dinner on the table faster.
Use a Sharp Knife: Dull knives make chopping a pain (and can be dangerous). I keep mine sharp for easy veggie prep and safer hands.

Common mistakes: Don’t overfill the wraps (they’ll fall apart). Don’t skip the ginger—it brightens everything. And always taste the filling before serving; sometimes it needs a pinch more salt or a squeeze of lime to really sing.

Personal learning: The first few times, I added too much hoisin and the filling was way too sweet. Now I balance the sauce and never skip the fresh veggies—they make all the difference. If you want perfectly crisp lettuce, serve right away and don’t let the wraps sit too long. Honestly, these are best eaten with your hands, a stack of napkins, and lots of happy faces around the table.

Variations & Adaptations

Here’s the fun part—this chicken lettuce wraps recipe is like a blank canvas for your creativity (or whatever’s left in your fridge). Try these tweaks to make it your own:

Low-Carb/Keto: Use almond butter for the sauce, skip the carrots, and double up on crunchy water chestnuts or chopped celery. Swap honey for a low-carb sweetener in the sauce.
Vegetarian/Vegan: Sub the chicken for crumbled tofu, tempeh, or even lentils. Use coconut aminos and maple syrup for a fully plant-based version. The peanut sauce is already vegan if you use maple or agave!
Extra Veggie Power: Add chopped mushrooms, zucchini, or snap peas to the chicken filling. In the summer, swap in diced mango or pineapple for a sweet, tropical twist.
Gluten-Free: Always use tamari instead of soy sauce, and double-check your hoisin sauce label. Rice paper can also be used for a different style of wrap.
Spicy Thai-Style: Stir a spoonful of red curry paste into the chicken filling and top with lots of fresh basil and chopped peanuts.

One of my favorite variations was swapping out the chicken for ground turkey and adding a handful of chopped cilantro and mint right at the end. It turned out super fresh and fragrant—my kids actually asked for seconds! The best part is you can customize these wraps for nearly any diet or taste preference (and nobody feels like they’re missing out).

Serving & Storage Suggestions

For the best experience, serve these chicken lettuce wraps right away when the filling is warm and the lettuce is icy cold. I like to lay out the lettuce leaves on a big platter, pile the chicken filling in a bowl, and let everyone build their own. It’s always a hit for family dinners and parties—makes for a colorful, interactive meal.

If you want to dress things up, sprinkle the wraps with crushed peanuts, sliced green onions, chopped cilantro, and a squeeze of lime. Pair with jasmine rice, a simple Asian slaw, or even a crisp cucumber salad for a full meal. For drinks, an iced green tea or sparkling lime water goes perfectly (or a cold beer, no judgment here).

Leftover filling can be stored in an airtight container in the fridge for up to 4 days. Just keep the chicken and lettuce separate to prevent sogginess. To reheat, warm the filling in a skillet over medium heat or in the microwave (add a splash of water if it looks dry). The peanut sauce keeps well in the fridge for up to a week—just whisk in a little warm water if it thickens up.

Pro tip: As the flavors sit, the filling gets even tastier. I love prepping a double batch for easy lunches all week. If you want to freeze the filling, let it cool, then store in a freezer bag (thaw overnight and reheat gently). The lettuce won’t freeze well, so always use fresh for wrapping.

Nutritional Information & Benefits

Each chicken lettuce wrap is packed with lean protein, fresh veggies, and healthy fats—making it a smart choice for anyone looking for a satisfying, lighter meal. Here’s a quick nutritional snapshot (per wrap, including sauce):

Calories: ~180
Protein: 15g
Fat: 9g (mostly from heart-healthy peanut butter and sesame oil)
Carbohydrates: 7g
Fiber: 2g

Butter lettuce is loaded with vitamins A and K, while chicken brings the muscle-building power of lean protein. The peanut sauce adds magnesium and a little extra fiber. For a gluten-free version, use tamari and make sure your hoisin is wheat-free. These wraps are naturally dairy-free and can be made nut-free with sunflower seed butter.

From a wellness perspective, I love that these wraps don’t weigh you down but totally satisfy. They’re a staple in my meal rotation—especially when I want something fresh, filling, and full of color.

Conclusion

So, why not let tonight’s dinner be a little adventure? These chicken lettuce wraps are the kind of recipe you’ll come back to again and again—simple, fresh, and full of flavor. They’re endlessly customizable, perfect for family dinners, meal prep, or impressing friends at your next get-together. I love this recipe because it always brings a smile to the table (and usually a fight over the last wrap!).

Don’t be afraid to put your own spin on these—swap the protein, toss in extra veggies, or amp up the spice. If you try these chicken lettuce wraps, I’d love to hear how it went! Drop a comment below, share your photos, or let me know your favorite variations. Cooking should be fun, forgiving, and full of happy memories—so bookmark this one, and get wrapping. You’ve got this!

Frequently Asked Questions

What type of lettuce is best for chicken lettuce wraps?

Butter lettuce (also called Bibb or Boston) is my favorite because the leaves are tender, sturdy, and wrap easily. Iceberg works too for extra crunch, and romaine hearts can be used in a pinch. Just make sure to wash and dry thoroughly!

Can I make the filling ahead of time?

Absolutely! The chicken filling actually tastes better after a day in the fridge as the flavors meld. Store separately from the lettuce and reheat before serving for best results.

Is there a way to make these wraps nut-free?

Yes! Use sunflower seed butter or tahini in the sauce instead of peanut butter, and skip the crushed peanut topping. The wraps will still be creamy and delicious.

What can I use instead of ground chicken?

Ground turkey, crumbled tofu, or even finely chopped cooked shrimp all work well. You can also use leftover rotisserie chicken for a super-fast shortcut.

How do I keep the lettuce wraps from tearing?

Double up on leaves if they’re thin, and avoid overfilling. Chilling the lettuce keeps it crisp and strong. If a wrap does tear, just scoop it up and call it a lettuce “taco”—nobody’s judging!

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