Here’s the tasty copycat chicken lettuce wrap recipe you’ve always wanted to try!

Seasoned ground chicken, water chestnuts, green onions, and bell peppers are cooked in a homemade ginger soy sauce and then served in lettuce cups.

Chicken Lettuce Wrap filling in a bowl with wraps in the back

Best Lettuce Wraps!

  • Quick and easy chicken lettuce wraps are a great dish if you’re looking for a healthier and lighter option that’s full of bright and tangy flavors!
  • Perfectly portable chicken lettuce wraps can be assembled at school, work, or wherever and served hot or cold, easy peasy!
ingredients to make Easy Chicken Lettuce Wraps

Ingredients and Variations

Meat – Ground chicken is budget-friendly and versatile however beef, pork, or even shrimp will work! Make a meat-free version using scrambled eggs or tofu, if desired.

Lettuce – Any lettuce will do as long as the leaves are clean and dry. But for the best lettuce wraps, bibb or butter lettuce leaves are shaped like little cups and won’t crack as easily as romaine or iceberg. Kale is an excellent choice because it’s extra firm for making larger wraps and more nutrient dense than other lettuce varieties.

Peppers & Onions – Bell peppers stay crunchy even after being cooked and their color gives them restaurant-quality appeal. Green onions are a must-have in Asian recipes for their color and mild flavor.

Water Chestnuts – Water chestnuts provide that signature crunch without a lot of carbs

Seasonings – Garlic, fresh ginger, soy sauce, and a dash of sambal (or sriracha) become a thick sauce that cooks into the chicken, giving it that characteristic flavor. Add more or less of the ingredients to get the flavor you want. A store-bought bottle of hoisin sauce can be used, but be careful of the sugar content for those following strict keto.

Variations – Extras like sliced Brussels sprouts, chopped kale or spinach, celery, or peas add healthy doses of fiber and nutrients. Crushed peanuts and a sprinkle of red pepper flakes make great toppings, too!

ingredient in a pan to make Easy Chicken Lettuce Wraps

How to Make a Chicken Lettuce Wrap

  1. Saute chicken with half the garlic and ginger until no pink remains.
  2. Add water chestnuts, whites of green onions, remaining garlic & ginger, and the diced bell peppers, and cook for 5 minutes.
  3. Stir in soy sauce, sambal, and sesame oil and stir.
  4. Serve in lettuce cups and garnish with cilantro, onion greens, and sesame seeds.
filling in a pan to make Easy Chicken Lettuce Wraps

What to Serve with Chicken Lettuce Wraps

Serve Asian chicken lettuce wraps with a side of cauliflower fried rice (or use in place of the meat entirely), daikon radish fries, and a tangy cucumber onion salad.

Tips and Tricks

  • Prep the lettuce ahead by separating the leaves, rinsing them, and gently patting them dry. Keep them whole and cut off any white or hardy ends that won’t wrap well.
  • Discard lettuce leaves and keep the leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
  • Freeze chicken mixture in zippered bags for up to 4 weeks and thaw in the refrigerator until ready to reheat.

Low Carb Chicken Classics

Easy Chicken Lettuce Wraps and bowl with filling
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Chicken Lettuce Wrap Recipe

This delicious recipe for ground chicken lettuce wraps is full of flavor. It's the ideal low carb lunch!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly

Equipment

Ingredients  

  • 1 pound ground chicken
  • 4 cloves garlic minced and divided
  • 2 teaspoons grated ginger divided
  • 4 ounces water chestnuts finely chopped
  • ¼ cup red bell pepper finely diced
  • 4 green onions whites/greens separated separate whites from the greens
  • 4 tablespoons soy sauce
  • 1 teaspoon sambal oelek or to taste
  • 2 teaspoons sesame oil or to taste
  • cilantro for garnish
  • sesame seeds for garnish
  • 1 head of butter lettuce or iceberg lettuce for serving

Instructions 

  • Combine chicken with half of the garlic and ginger.
  • Place in a pan and cook chicken until browned and no pink remains.
  • Add the water chestnuts, whites of green onions, remaining ginger and garlic, and diced red peppers.
  • Cook 5 minutes. Stir in soy sauce, sambal, and sesame oil until coated.
  • Garnish with cilantro, green onion greens, and sesame seeds. Serve in lettuce cups.

Notes

Optional:
If your plan allows for it, stir in 1 tablespoon hoisin sauce for extra flavor.
Serve with extra shredded veggies for topping.
  • Keep the leftover chicken mixture refrigerated and use it up within 4 days. Reheat in the microwave or on the stovetop.
  • Squeeze out all the air and freeze in zippered freezer bags for up to 4 weeks. Thaw in the refrigerator until ready to reheat.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 231kcal | Carbohydrates: 10g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1109mg | Potassium: 858mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1793IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American, Asian

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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Comments

  1. 5 stars
    This meal was so quick and tasty! It was filling and a great source of protein and veggies. I will definitely include this in my weeknight dinner lineup.