I originally wasn’t going to take pictures/post this recipe. You see at least a trillion copycat P.F. Chang’s chicken lettuce wraps on Pinterest when scrolling through boards.
However, I think mine is the best of all. I’m sure other people think the same thing, but I’m not kidding—these are incredible. The best part? It only takes 15 minutes from chop to plate.
These lettuce wraps also use ground chicken (or turkey) instead of chopped chicken thighs, which also cuts down on the cooking time. Throw some tiny chopped water chestnut, mushrooms, and garlic and you’ve got yourself a good time.
The sauce you top these with is literally everything. Since this is my blog, and we’re being open and honest—I would totally drink this sauce if left to my own devices. You’ll end up with some leftover, and it makes for a really great marinade or salad dressing. It’s versatile, tangy, and smooth. I used regular mustard in it, but feel free to stir in some spicy hot mustard (yummm).
Iceberg lettuce has pretty much NO nutritional value (it’s basically all water), but it’s the best lettuce to use in this chicken wraps. Iceberg gives you the ultimate crunch. Butter lettuce is delicious, but too floppy. Romaine is currently under recall (don’t eat it!!) and it’s also not as crunchy as iceberg. Iceberg all the way for these babies. Trust.
If you’re in a pickle for meal prepping this weekend, or need a quick pick-me up after the gym or for lunch, these lettuce wraps are the ones for you!
15 Minute Chinese Chicken Lettuce Wraps
A simple, flavorful Asian chicken lettuce wrap with a simple sauce for the perfect lunch.
Ingredients
- 1 lb. ground chicken or turkey
- 1 (12 oz.) can water chestnuts, drained and chopped very small
- 2 cups mushrooms, chopped very small
- 1/2 yellow onion, diced very small
- 1 garlic clove, minced
- 1 TBS. sesame oil
- 1 TBS. olive oil
- 2 TBS. soy sauce
- 1 TBS. brown sugar
- 1/2 tsp. vinegar
- Iceberg lettuce leaves, for serving
- Chives or green onion, for topping
For the Special Sauce:
- 1/4 cup sugar
- 1/2 cup water
- 2 TBS. soy sauce
- 2 TBS. vinegar
- 2 TBS. ketchup
- 1 TBS. lime juice
- 1/2 tsp. sesame oil
- 1 TBS. mustard
- 1 TBS. sambal oelek or Sriracha
Directions
- In a wok or large skillet, heat oil (sesame and olive oil) over medium high heat. Add chicken and cook, breaking up with a spoon, until no longer pink (about 4 minutes).
- Add onion, garlic, mushrooms, and water chestnuts to wok. Continue cooking for another 3 minutes. Stir in soy sauce, brown sugar, and vinegar. Cook for another 2-3 minutes.
- Meanwhile, make the special sauce: In a small bowl, whisk together all ingredients. Transfer to a resealable container and refrigerate until serving.
- To serve: spoon chicken mixture in lettuce leaves and drizzle special sauce on top. Top with chives or green onion.
Step-By-Step Instructions
In a wok or large skillet, heat oil (sesame and olive oil) over medium high heat. Add chicken and cook, breaking up with a spoon, until no longer pink (about 4 minutes).
Add onion, garlic, mushrooms, and water chestnuts to wok. Continue cooking for another 3 minutes.
Stir in soy sauce, brown sugar, and vinegar. Cook for another 2-3 minutes.
Meanwhile, make the special sauce: In a small bowl, whisk together all ingredients. Transfer to a resealable container and refrigerate until serving.
To serve: spoon chicken mixture in lettuce leaves and drizzle special sauce on top. Top with chives or green onion.
leencuisine.com 
Great idea to save the sauce and use it for a dressing!
Thanks! It’s a delicious sauce that should not be wasted!
Quick and tasty – can’t ask for more! 🙂
Two best things for a meal!
this sounds yummy and a perfect spring/summer meal
Thank you! It is great for the warmer weather.