Chicken Lettuce Wraps
Savory, slightly saucy ground chicken tossed with crunchy water chestnuts and bell peppers, all nestled into crisp, cool butter lettuce cups. A fun, hands-on dinner that comes together in under 30 minutes.
For 4 servings
- prep · ~5 min
Prep the vegetables and sauce.
1.Dice the bell pepper and water chestnuts into small, even pieces.2.Finely chop the onion, mince the garlic, and grate the ginger.3.In a small bowl, stir together the soy sauce and rice vinegar. - saute · ~6 min
Cook the chicken.
1.Heat the vegetable oil in a large skillet over medium-high heat until shimmering.2.Add the ground chicken and break it up with a spatula.3.Cook until no longer pink and starting to brown, about 5 to 6 minutes. - saute · ~6 min
Build the filling.
1.Add the chopped onion to the chicken and cook until softened, about 3 minutes.2.Stir in the garlic and ginger and sauté until fragrant, about 30 seconds.3.Add the diced bell pepper and water chestnuts, cooking for another 2 minutes.4.Pour the soy sauce mixture over everything and toss to coat evenly. - saute · ~1 min
Finish the filling.
1.Season with a pinch of salt and pepper.2.Stir in the toasted sesame oil and remove the pan from the heat.3.Let the filling rest for a minute.TIPDon't over-salt — the soy sauce already brings plenty of saltiness. - prep
Prepare the lettuce cups.
1.Gently separate the butter lettuce leaves, keeping them whole.2.Wash and pat them completely dry with a clean kitchen towel. - assemble
Assemble the wraps.
1.Spoon the warm chicken mixture into the center of each lettuce leaf.2.Garnish with sliced green onions and a sprinkle of chopped peanuts.3.Serve immediately while the filling is hot and the lettuce is crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To keep the lettuce cups crisp, pat the leaves completely dry before filling.
- 2Chop the water chestnuts and bell pepper into small, even dice so they integrate smoothly into the filling.
- 3Use ground chicken thigh instead of breast for a juicier, more flavorful filling.
- 4Cook the chicken over medium-high heat without overcrowding the pan to encourage browning, not steaming.
- 5Let the finished filling rest off the heat for a minute so the flavors meld before spooning into lettuce.
- 6For make-ahead prep, store the cooked filling and washed lettuce separately and assemble just before serving.
Adapt it for your goals.
Low-carb / keto
Replace the water chestnuts with finely diced jicama or celery for an equally crunchy but lower-carb option.
vegetarianVegetarian
Swap ground chicken for crumbled firm tofu or finely chopped mushrooms; add a dash more soy sauce to keep the umami level high.
spicy szechuanSpicy szechuan
For heat lovers, add 1–2 teaspoons of chili garlic sauce or a drizzle of Sichuan chili oil with the soy mixture.
high proteinHigh-protein
Add an extra 200g of ground chicken and a tablespoon of soy sauce to keep the seasoning balanced.
Why this is on our healthy list.
Lean Protein Source
Ground chicken provides high-quality, low-saturated-fat protein that supports muscle maintenance and satiety.
Crunchy Veggie Boost
Water chestnuts and bell peppers add dietary fiber and vitamin C with minimal calories, contributing to digestive and immune health.
Low in Refined Carbs
Using lettuce cups instead of tortillas or buns keeps this dish naturally low-carb and gluten-free.
Healthy Fats from Nuts
A modest sprinkle of roasted peanuts provides heart-healthy unsaturated fats and a satisfying crunch.
Frequently asked questions
Yes, but butter lettuce is ideal for its large, flexible, cup-shaped leaves. Romaine hearts or iceberg can work, but they are less pliable.
