Healthy Chicken Lettuce Wraps

These Healthy Chicken Lettuce Wraps are a fresh, protein-packed meal that’s quick to make and fun to eat. With tender ground chicken, crunchy water chestnuts, and a flavorful sauce wrapped in crisp lettuce leaves, this recipe is a lighter alternative to takeout that doesn’t sacrifice flavor. Ready in just 25 minutes, they’re perfect for weeknight dinners, meal prep, or a healthy low-carb lu4nch.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: asian

Calories: 260

Ingredients Method Notes

Ingredients

1 lb ≈450 g ground chicken breast (or lean thighs)
1 tbsp sesame oil
1 can 8 oz / ~225 g water chestnuts, drained and diced
3 oz shiitake mushrooms diced (optional but flavorful)
3 green onions thinly sliced
1 head butter lettuce or Boston/Bibb lettuce for serving
Sauce
¼ cup hoisin sauce
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
½ tbsp sesame oil
1 tbsp ginger paste or freshly grated
3 garlic cloves minced
1 small shallot diced

Method

Make the Sauce: Whisk together hoisin sauce, soy sauce, rice vinegar, ½ tbsp sesame oil, ginger, garlic, and shallot.
Cook Chicken: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add ground chicken, season lightly with salt and pepper, and cook until browned, breaking it apart.
Add Veggies: Stir in water chestnuts, mushrooms, and green onions. Cook for 3–4 minutes.
Combine: Pour the sauce over the chicken mixture. Stir well and cook another 2–3 minutes until slightly glazed.
Assemble: Spoon the filling into crisp lettuce leaves. Serve immediately and enjoy!

Notes

Protein swaps: Try ground turkey or even shredded rotisserie chicken.
Make it vegetarian: Replace chicken with crumbled tofu or lentils.
Extra crunch: Add shredded carrots, diced bell peppers, or cucumbers.
Storage tip: Keep filling and lettuce separate in the fridge for up to 3 days. Assemble wraps just before eating.
Serving idea: Pair with brown rice or quinoa for a more filling meal.