Print

Copycat Chicken Lettuce Wraps

A close-up of a crisp lettuce cup filled with savory, saucy chicken lettuce wraps mixture, garnished with green onions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make quick, easy, low-carb chicken lettuce wraps at home that taste like the restaurant favorite. This recipe uses ground chicken and a savory Asian sauce.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1/2 cup finely chopped onion
  • 1/4 cup minced water chestnuts, drained
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup water
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • Optional: Chopped peanuts 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 browned, about 5 to 7 minutes. Drain off any excess fat.
  3. Add the chopped onion, water chestnuts, garlic, and ginger to the skillet. Cook for 2 minutes until fragrant.
  4. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and water to create the sauce.
  5. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything. Cook for 2 to 3 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat.
  7. Arrange the lettuce leaves on a serving platter. Spoon the chicken filling into the center of each lettuce cup.
  8. Garnish with chopped peanuts if desired, and serve immediately.

Notes

  • For a keto option, check that your hoisin sauce is low in sugar or substitute with a sugar-free alternative.
  • Use iceberg lettuce for a crispier cup, or butter lettuce for a softer wrap.
  • You can prepare the filling up to one day ahead and store it in the refrigerator. Reheat before serving.

Nutrition