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Easy Asian Chicken Lettuce Wraps.
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4.28 from 40 votes

Easy Asian Chicken Lettuce Wraps with Spicy Dipping Sauce

Easy Asian Chicken Lettuce Wraps with Spicy Dipping Sauce is an amazing dish that can be served as an appetizer or a main course. It's light and flavorful and full of healthy ingredients. What's even better is that it's easy to make. The chicken mixture can be made and reheated before serving, making it the perfect lazy day treat. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 281kcal


Spicy Dipping Sauce

  • 2 Tablespoons low sodium soy sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon chili paste
  • 1 green onion thinly sliced, white and green parts
  • 1 teaspoon sesame oil

Easy Asian Chicken Lettuce Wraps

  • 2 Tablespoons low sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 pound (16-ounces) lean ground chicken (See Tips 1 and 2)
  • 2 teaspoons olive oil
  • 1 medium onion chopped (about 1 cup)
  • 2 cloves garlic, minced
  • ¼ cup Hoisin sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon grated fresh ginger
  • 8 ounce can water chestnuts, drained and diced
  • 2 green onions thinly sliced
  • ¼ teaspoon Sriracha
  • 1 head Bibb or Boston lettuce (See Tip 3)
  • 1 small carrot grated for garnish (optional)


Spicy Dipping Sauce

  • Whisk together soy sauce, rice vinegar, chili paste, sliced green onion, and sesame oil in a small bowl. Set aside.

Easy Asian Chicken Lettuce Wraps

  • Combine soy sauce and cornstarch in a small bowl; set aside.
  • Cook ground chicken in a large skillet over medium heat until all of the pink is gone, about 5 minutes. Drain in colander; rinse under hot water to remove as much fat as possible. When chicken has cooled, rub between your hands to crumble into small pieces.
  • Heat olive oil in the same skillet over medium heat; add onion and sauté until tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
  • Add chicken to onion mixture; stir to combine. Add Hoisin sauce, rice wine vinegar, soy sauce mixed with cornstarch and ginger. Cook over medium heat until bubbly and thickened 2 to 3 minutes.
  • Add water chestnuts, sliced green onion, and Sriracha. Cook until hot and well mixed, about 2 minutes.
  • To serve, spoon several tablespoons of chicken mixture into center of lettuce leaf. If desired, garnish with grated carrots. Serve with Spicy Dipping Sauce on the side. (See Tip 4)
  • Yield: 4 servings.


  1. I used 92% ground chicken. I could have also used lean ground turkey, ground beef, or ground pork.
  2. If you can't find ground chicken, you can grind your own in a food processor fitted with a steel blade.
  3. Rather than Bibb or Boston lettuce, I could have used iceberg lettuce or Romaine. The Bibb lettuce is more tender. However, the iceberg lettuce and Romaine are more substantial. It's a matter of taste and preference.
  4. The chicken mixture can be made ahead of time, and reheated before serving. Also, it can be refrigerated for a later use.


Calories: 281kcal | Carbohydrates: 19g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 894mg | Potassium: 819mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1390IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 2.4mg