Asian chicken lettuce wraps are one of my absolute favorites when I’m craving something fresh, light, and packed with flavor.
Inspired by a mix of Pei Wei’s classic version and Chrissy Teigen’s take, this recipe is all about the textures and flavor. 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.
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 6 servings
- Prep level: Beginner +

What You’ll Love
- Light yet satisfying – Fresh Healthy lettuce wraps that are low carb, packed with protein, and crunchy vegetables.
- Easy recipe – Straightforward, made on the stove top, and requires only one pan.
- Crowd-pleaser – They make an easy weeknight dinner, a lighter lunch, or the kind of appetizer everyone ends up hovering over!
- Make-ahead friendly – Prep the filling in advance and assemble when you’re ready to serve them.
- Customizable – Add extra or different veggies, crank up the heat, or swap out the chicken for another protein like ground turkey or tofu.

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
- Chop the veggies small – Finely diced vegetables help everything cook quickly and evenly.
- 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.
- 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.
Asian Chicken Lettuce Wraps Recipe (Pei Wei Style)
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.
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
- Prep the vegetables and herbs (garlic and ginger).
- Heat the skillet over medium-high heat.
- Add the ground chicken and 1 tablespoon of vegetable oil, and cook until browned. About 5-6 minutes.
- Transfer to a plate and keep warm.
- 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.
- Stir in the carrots and cook for 3-4 minutes, until they start to soften but still have a bit of a crunch.
- While the carrots are cooking, in a small bowl, whisk all the sauce ingredients together until fully incorporated.
- Return the cooked chicken to the skillet. Stir in the water chestnuts, bell pepper, and the sauce.
- 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.
- 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:
- Finely diced vegetables help everything cook quickly and evenly.
- If you like it saucier, double the sauce mixture. Want more heat? Add extra sriracha, hot sauce, or red pepper flakes.
- Let the chicken mixture simmer in the sauce for a few minutes so all the flavors soak in.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 17gCholesterol: 70mgSodium: 241mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 20g








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