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Copycat Chicken Lettuce Wraps

Close-up of delicious chicken lettuce wraps filled with seasoned ground chicken and topped with green onions.

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Make savory, Asian-flavored ground chicken filling that tastes like the restaurant favorite. This recipe is quick and uses a skillet.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped water chestnuts, drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped green onions (for filling)
  • 1 head butter lettuce, leaves separated and washed
  • Optional: Chopped peanuts or extra green onions for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the ground chicken to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through, about 5 to 7 minutes. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
  4. Stir in the water chestnuts, minced garlic, and grated ginger. Cook for 1 minute until fragrant.
  5. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and black pepper.
  6. Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
  7. Cook for 2 minutes, allowing the sauce to thicken slightly.
  8. Remove the skillet from the heat. Stir in the chopped green onions reserved for the filling.
  9. Spoon the chicken mixture into the washed and dried lettuce cups. Garnish as desired and serve immediately.

Notes

  • Use iceberg or romaine lettuce if butter lettuce is unavailable, but butter lettuce cups hold the filling best.
  • For a spicier filling, add 1/2 teaspoon of sriracha sauce with the other liquids.
  • You can substitute ground turkey for ground chicken if preferred.

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