Asian Chicken Lettuce Wraps Recipe (Pei Wei Style)

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Tender ground chicken, crunchy vegetables, and a flavorful sauce that’s a little sweet, a little spicy, and completely irresistible. Piled into cool, crisp lettuce cups, they’re slightly messy, seriously delicious, and always a crowd-pleaser.

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Inspired by a mix of Pei Wei’s classic version and Chrissy Teigen’s take, this recipe is all about the textures and flavor. Asian chicken lettuce wraps are one of my absolute favorites when I’m craving something fresh, light, and packed with flavor.

• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Servings: 6 servings
• Prep level: Beginner +

Ingredient Notes and Swaps

• Ground chicken: Lean, quick cooking, and great protein. Substitutions: Ground turkey, ground pork, tofu, or a large chicken breast, finely chopped.
• Carrots: I love the crunchiness of the carrots in this dish, and they’re always in my fridge. Substitutions: shiitake mushrooms or finely chopped zucchini.
• Bell pepper: Red, yellow, or orange bell peppers give color and mild sweetness. Substitutions: Green bell pepper for a slightly sharper flavor, or diced celery for more crunch. 
• Water chestnuts: A classic lettuce wrap ingredient. Neutral in flavor but great for adding texture. Substitutions: Chopped peanuts or cashews for a little nutty flavor and crunch.
• Fresh ginger: Provides a distinct, warm, and spicy heat rather than a burning sensation. Fresh is best, but ground ginger or ginger paste can be used as an alternative.
• Sauces: A combination of soy sauce, hoisin sauce, rice wine vinegar, and sweet chili sauce gives the filling a savory-sweet balance. Add a splash of sriracha, hot sauce, or red pepper flakes for a little extra heat.
• Garlic and onion: Go for fresh garlic, minced for the best flavor. I like to use green onions (both the white and light green parts). 
• Oils: I use both sesame oil and vegetable oil for this recipe. You can swap the vegetable oil for olive oil.
• Best lettuce: Butter lettuce is the most popular to use for Asian lettuce wraps. I also like to use Romaine lettuce; it’s very sturdy and has a nice flavor.
• Make it gluten-friendly:​ Use tamari or coconut aminos and double-check that your hoisin sauce is gluten-free.

Step-by-Step Instructions

• Prep the vegetables: Finely chop the carrots, bell pepper, and water chestnuts. Thinly slice the green onions, keeping the white and green parts separate. Mince the garlic and grate the ginger. Set aside.

Cook the chicken – In a large skillet, add a drizzle of vegetable oil and the ground chicken. Cook, breaking it apart with a wooden spoon, until no longer pink. Transfer the meat to a plate and cover to keep warm.

​Add the aromatics -Add a little bit of oil to the pan if needed. Then add the scallion whites, garlic, and ginger. Cook until the onions are soft and become fragrant.

Add chopped carrots – Stir in the carrots and cook for until they are slightly soft.

Make the sauce – In a small bowl, whisk together the soy sauce, hoisin, sriracha, sweet chili sauce, rice vinegar, both oils, the minced garlic, and the ginger. Taste and adjust for sweetness, saltiness, or heat.

Return the chicken to the skillet – then add the water chestnuts, bell pepper, and the sauce.

Simmer – stirring, until everything is heated through and the mixture has thickened slightly. Stir in the green scallions to finish and remove from the heat.

Serve – Spoon the warm chicken mixture into crisp lettuce leaves and enjoy!

Laura Belle’s Tips

1. Chop the veggies small – Finely diced vegetables help everything cook quickly and evenly.
2. Adjust the sauce to taste – If you like it saucier, double the sauce mixture. Want more heat? Add extra sriracha, hot sauce, or red pepper flakes.
3. Simmer for flavor – Let the chicken mixture simmer in the sauce for a few minutes so all the flavors soak in.

Storing

Filling: Store the cooked chicken mixture in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through.

Lettuce: Keep lettuce leaves unwashed in the fridge until needed. After rinsing, pat dry and store wrapped in paper towels inside a zip-top bag or container for up to 3 days.

Freezing: The chicken filling freezes well. Once cooled, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat and serve with fresh lettuce.

Make Ahead

You can make the chicken mixture up to 2 days ahead and warm it in a skillet before serving.

Cluck Yeah – More Chicken Recipes!

Because you can never have too much chicken:

• Easy Teriyaki Chicken – Made with chicken thighs and a sweet tangy glaze.
• Easy Chicken Cobbler – Nick named the Tiktok chicken cobbler, this recipe is a twist on a classic dish.
• Smothered Chicken – A delicious chicken dish that is always a crowd pleaser!
• Napa Almond Chicken Salad – Simple ingredients and minimal prep make this a perfect lunch or light dinner on busy days.
• Crispy Chicken Fritters – A simple 5-ingredient recipe from South Your Mouth.

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Yield: Serves 6

Asian Chicken Lettuce Wraps Recipe (Pei Wei Style)

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These Asian chicken lettuce wraps are packed with tender ground chicken, crunchy veggies, and a sweet-spicy sauce. Served in cool, crisp lettuce cups, they're fresh, flavorful, and always a hit for dinner or appetizers.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• For the sauce:
• 1/4 cup Thai sweet chili sauce
• 3 tablespoons hoisin sauce
• 3 tablespoons light soy sauce
• 1 tablespoon sriracha (adjust to your liking)
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1.5 tablespoons rice vinegar
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh peeled ginger
• Chicken filling:
• 1 pound of ground chicken (ground beef, pork, turkey, or tofu)
• 2 tablespoons vegetable oil
• 8 scallions, thinly sliced (keep the whites and light greens separate)
• 1.5 tablespoons minced garlic
• 1 tablespoon minced fresh peeled ginger
• 1 cup finely chopped carrots (approximately 2 carrots, rinsed and
• peeled)
• 1 can of water chestnuts, finely chopped – 8-ounce sliced
• 1 small bell pepper, finely chopped (red, yellow, or orange pepper)
• Head of lettuce – separate lettuce leaves, rinse, and pat dry with a paper towel.

Instructions

1. Prep the vegetables and herbs (garlic and ginger).
2. Heat the skillet over medium-high heat.
3. Add the ground chicken and 1 tablespoon of vegetable oil, and cook until browned. About 5-6 minutes. 
4. Transfer to a plate and keep warm.
5. Pour in the rest of the vegetable oil if needed, and add the white scallions, minced garlic, and grated ginger. Sauté until fragrant. About 2-3 minutes.
6. Stir in the carrots and cook for 3-4 minutes, until they start to soften but still have a bit of a crunch.
7. While the carrots are cooking, in a small bowl, whisk all the sauce ingredients together until fully incorporated.
8. Return the cooked chicken to the skillet. Stir in the water chestnuts, bell pepper, and the sauce.
9. Simmer for 4-5 minutes, until everything is cooked through and the mixture has slightly thickened. Remove from the heat and add the scallion greens.
10. Serve in crisp lettuce cups or boats.

Notes

Helpful Tools:

• Cutting board
• Large kitchen knife
• Large skillet
• Wooden spoon
• Small mixing bowl
• Measuring spoons

Tips:

1. Finely diced vegetables help everything cook quickly and evenly.
2. If you like it saucier, double the sauce mixture. Want more heat? Add extra sriracha, hot sauce, or red pepper flakes.
3. Let the chicken mixture simmer in the sauce for a few minutes so all the flavors soak in.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 17gCholesterol: 70mgSodium: 241mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 20g

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