Ingredients & Substitutions
Here I explain the best ingredients for my chicken lettuce wrap recipe, what each one does, and substitution options. For measurements, see the recipe card. Almost all the healthy recipes on my site use fewer than 10 ingredients, but every now and then, I bend the rules for a fabulous dish. These Asian chicken lettuce wraps include a few extras to nail those perfect flavors. But don’t worry, they’re all everyday items you can find in one grocery trip.
Chicken Lettuce Wraps:
Ground Chicken – I made ground chicken lettuce wraps, but you can totally switch it up with ground beef, ground turkey, or ground pork. Got some leftover teriyaki chicken, shredded chicken or cooked chicken breast? Toss that in after the veggies are done cooking. Oil – For sauteing. I like avocado oil here, but olive oil works great, too. Mushrooms – I used cremini mushrooms this time, but sometimes grab white button or shiitake mushrooms (my fave!). Just chop them up nice and small, so they blend seamlessly with the chicken. Bell Pepper – I usually go for a red bell pepper for that sweet crunch, but orange or yellow are just as good. Again, dice it finely. Aromatics – Fresh garlic and ginger really amp up the flavor here, but if you’re in a pinch, jarred garlic or ginger work fine, too. And for the onion? I typically use white, but yellow onions are a great substitute. Water Chestnuts – If you’ve never cooked with water chestnuts, they add fantastic crunch to these wraps. You can omit them if you prefer, though. Butter Lettuce – I’m a big fan of butter lettuce (sometimes calls Boston or bibb lettuce) for chicken lettuce wraps, because the leaves are just the right size and shape for rolling up. But if you’ve got romaine or iceberg lettuce, those work, too. Optional Toppings – Sprinkle on some green onions, sesame seeds, or peanuts for extra texture and flavor. And if you’re feeling fancy, a drizzle of my peanut sauce really makes them pop.
The Sauce:
Coconut Aminos – This is the base of the sauce. I love using coconut aminos, because it’s gluten-free and soy-free, but low-sodium soy sauce, tamari, or another soy sauce alternative would work if that’s what you have. Toasted Sesame Oil – For the right swirl of nutty flavor. I like this brand. Rice Vinegar – I prefer rice vinegar here to balance the flavors without being too sharp, but white vinegar or white wine vinegar make decent substitutes. Tahini – Tahini is a sesame seed paste (like a nut butter but with sesame seeds) and gives the sauce a creamy texture. I like this one. (Got extras? Make my tahini sauce with it!) If you don’t have any, cashew butter or peanut butter can step in, but it’ll change the flavor. Lime Juice – This helps brighten up the sauce. I use fresh juice, because I always need lime wedges anyway to squeeze on top of my chicken lettuce wraps! Sea Salt & Black Pepper – If you want more heat than the black pepper offers, sriracha also makes a nice addition.
How To Make Chicken Lettuce Wraps
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Just drizzle in 2-3 tablespoons of honey (or use my sugar free honey) if you want a touch of sweetness.
Storage Instructions
Store: Keep any leftover filling in an airtight container in the refrigerator for 3-4 days. It stores and reheats well, so I also love it for meal prep! Reheat: Warm the chicken mixture in a hot skillet or in the microwave, then assemble your chicken lettuce wraps with some fresh lettuce. Freeze: You can keep the filling in a zip lock bag in the freezer for up to 3 months. Don’t freeze the lettuce, though.
More Asian-Inspired Lunch Ideas
If you like my Asian chicken lettuce wraps, you might like some of my other Asian-inspired dishes for quick lunches: Please enter your first name for your account. Your saved recipe will also be sent to your email.
