Chicken Lettuce Wraps are an easy option for a meal or an appetizer! Chicken, bell peppers, and green onions are tossed in a quick homemade sauce and served in a fresh crisp lettuce cup. 

These are so delicious and loaded with fresh veggies and lots of flavor!

Chicken Lettuce Wraps in a wooden bowl

Lettuce for Lettuce Wraps

Chicken lettuce wraps can be wrapped in any kind of lettuce but the following are my favorites:

  • Butter Lettuce or Bibb Lettuce:  has a great shape and won’t crack when folded but is soft so it can rip if you’re not careful
  • Iceberg Lettuce: fresh, sturdy and crunchy. Can crack if you bend them.

To Prep the Lettuce

  • Carefully separate the lettuce leaves and rinse and pat dry.
  • Keep them whole, and if you must, slice off any white or hardy ends that won’t wrap well.

Lettuce can be prepared up to 24 hours in advance, patted dry and placed in a container or bag with a piece of paper towel.

Pouring sauce over chicken and peppers in a pan

How to Make Lettuce Wraps (Chicken)

With these lettuce wraps, it’s really all about the sauce! Feel free to add red pepper flakes or Sriracha for some heat!


  1. Whisk
    Combine the sauce ingredients and whisk well.
  2. Thicken
    Make a slurry by dissolving the cornstarch in a little bit of water and then add to the sauce mixture to thicken. Set the sauce aside.

Chicken Filling

  1. Marinate
    Finely dice chicken, toss with cornstarch and refrigerate.
  2. Cook
    Cook garlic, ginger & green onions until fragrant. Add chicken and cook a few minutes.
  3. Thicken
    Add remaining ingredients, including sauce and simmer until thickened.

To serve, scoop into a section of lettuce leaf and top with chopped peanuts, extra hoisin sauce, peanut dressing, or Sriracha!

Chicken in a pan surrounded by vegetables for lettuce wraps

What to Serve with Lettuce Wraps

The original PF Chang’s lettuce wraps are served on a bed of deep-fried rice noodles but we put out a huge plate of fresh healthy toppings instead:

  • cabbage
  • carrots
  • peppers
  • cucumbers
  • cilantro
  • chopped nuts

If the lettuce wraps are part of an entire meal, serve them alongside some slow cooker honey garlic chicken, or wonton soup for something lighter! Or serve alongside our favorite takeout meals below!

Overhead shot of Chicken Lettuce Wraps

Homemade Favorites

Chicken Lettuce Wraps
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Favorite Chicken Lettuce Wraps

A deliciously flavorful chicken stir fry wrapped in fresh crisp lettuce leaves. This makes a great appetizer or meal.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 tablespoon cornstarch
  • 3 chicken breasts diced
  • 1 tablespoon olive oil
  • 2 teaspoons fresh ginger minced/grated
  • 2 cloves garlic minced
  • 2 green onions sliced, whites & greens separated
  • 8 ounces water chestnuts diced
  • ¼ cup red bell pepper diced
  • lettuce leaves iceberg or butter lettuce for serving
  • toppings as desired


  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce plus extra for serving
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • ½ teaspoon sesame oil


  • Combine diced chicken with cornstarch. Refrigerate while you prepare the rest of the ingredients.
  • Combine all sauce ingredients and set aside.
  • Heat olive oil in a pan over medium heat. Add ginger, garlic and the whites of the green onions and cook until fragrant, about 2 minutes.
  • Add chicken and cook until almost cooked through, about 3-4 minutes. Add water chestnuts, bell pepper and sauce. Simmer 2-3 minutes or until chicken is cooked through.
  • To serve, place a scoop of the warm chicken filling in a lettuce leaf. Add desired toppings and drizzle with a little bit of hoisin sauce.


If you've had lettuce wraps at PF Changs, they are served with crispy rice noodles. I opted not to include the rice noodles in this recipe to make it a little bit healthier. If you want to add them they are fairly simple to fry up!
Heat 2 cups of vegetable or peanut oil to 350°F. Separate your noodles and drop one in. If it crisps up right away, your oil is ready. Drop noodles in the hot oil in small batches until they crisp up (just takes a few seconds). Drain on paper towels. Serve with lettuce wraps.
5 from 23 votes

Nutrition Information

Calories: 195 | Carbohydrates: 9g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 514mg | Potassium: 500mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine Asian
Chicken Lettuce Wraps in small brown bowls with a title.
Chicken Lettuce Wraps with writing.
Chicken Lettuce Wraps in small brown bowls garnished with green onion, with a title.
Chicken Lettuce Wraps in brown bowls, and ground chicken in a pan under the title.

Recipe inspired by Food Network Magazine

Restaurant style Lettuce Wraps with a title
Lettuce Wraps with a title
closeup of lettuce wraps garnished with carrots, green onion



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I signed up for the Spend with Pennies annual meal plan. This recipe was on my meal plan for this week, however, the recipe that printed off is not the same as this one on the site. The ingredients on the meal plan recipe is missing some of the ingredients (the chicken is missing, the cornstarch for the sauce, and the oil for sauteeing). It turned out delicious, but was VERY saucy and difficult to eat.5 stars

    1. Sorry for the confusion Maria, this recipe has since been updated. I am so glad you enjoyed this recipe!

  2. Made this for my mother and sister-in-law. It was perfect for lunch instead of a boring sandwich, something different and tastey! I prepped everything: diced up chicken, grated ginger, minced garlic, sliced green onions (wrapped white and green separately), diced water chestnuts, diced red bell peppers. I either wrapped them separately or put them in separate ziplock bags. Made sauce and put into a container. So all I had to do was use mom’s frying pan to start cooking! went super fast, and was ready in no time. I put extra hoi sin sauce on my wraps. Delicious!!! They asked for the recipe. Filling but not heavy.5 stars

  3. Can I prepare chicken to corn starch stage and then freeze until I want to cook it at the cottage?

    1. Hi Pat, we haven’t tried freezing it at that stage but it should work well. Let us know how it turns out!

  4. Can you use Romaine lettuce for this recipe or does it taste better with Iceberg/Butter lettuce?
    Thank you for posting it looks great!

    1. The sauce ingredients are listed in the recipe.
      1 tablespoon hoisin sauce plus extra for serving
      1 tablespoon lime juice
      2 tablespoons soy sauce
      1 tablespoon rice vinegar
      1/2 teaspoon sesame oil
      2 teaspoons cornstarch

  5. A restaurant in Morgantown, WV, called Chili’s, has or had a lettuce wrap that was so good and served it with two sauces, one sort of sesame ginger and one sort of a peanut butter with some spice. Loved both sauces. I like these because they are not overly filling and fun.

  6. Hi Holly,
    I just love lettuce and the combination of flavor for your wraps look delicious! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  7. boy oh boy! how many times I use similar ingredients then have so many added carbs by using taco shells, over rice, pasta, etc. Have to try lettuce leaves and this entire recipe is a must do!!!