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5 from 2 votes

Asian Chicken Lettuce Wraps

Ground chicken tossed in a sweet-and-spicy sauce, and served on "butterhead" lettuce leaves. A delightfully refreshing appetizer or main course.
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 16


For the sauce:

  • 3 tablespoons Thai Sweet Chili Sauce
  • 3 tablespoons Hoisen sauce
  • 3 tablespoons Tamari sauce
  • 1 tablespoon Sambal Olek
  • 2 tablespoons vegetable oil
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sesame oil
  • 4 cloves of garlic, minced (or, use 4 teaspoons garlic paste)
  • 1 tablespoon fresh, minced ginger

For the filling:

  • 3 tablespoons vegetable oil
  • 1 lb ground chicken
  • 6 scallions, the white and green parts separated and finely sliced
  • 2 cloves minced garlic (or 2 teaspoons garlic paste)
  • 1 tablespoon minced fresh ginger
  • 1/2 lb mushrooms, finely chopped
  • 1/2 cup canned diced water chestnuts, drained
  • 1 medium red bell pepper, diced

For the lettuce:

  • 1 or 2 heads "butterhead" lettuce, the leaves separated, cleaned, and patted dry.


  • Whisk together the sauce ingredients in a medium bowl.
  • Warm 2 tablespoons vegetable oil in a large skillet over medium heat. When the oil is hot, add the ground chicken and about 2 tablespoons of the sauce. Cook, while breaking up the meat with a wooden spoon, until the chicken is brown and cooked through. Remove chicken to a plate.
  • Add the remaining tablespoon of oil to the skillet. Then add the scallion whites, garlic, ginger, mushrooms, water chestnuts and bell pepper. Saute until the mushrooms release their liquid -- about 5 minutes. Stir in the scallion greens, and saute for about 1 minute. Off heat, return the chicken and all of the remaining sauce to the skillet. Stir to combine. Spoon the mixture onto lettuce leaves.