Name: Sweet and Spicy Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb ground chicken; 1 tbsp sesame oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp grated fresh ginger; 1 red bell pepper, diced; 1 can (8 oz) water chestnuts, drained and chopped; 3 green onions, sliced; 1/4 cup hoisin sauce; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sriracha (optional for heat); 1 head of butter lettuce or Bibb lettuce, separated into cups; Salt and pepper to taste; Optional toppings: chopped peanuts, cilantro, lime wedges

Why You’ll Love Sweet and Spicy Chicken Lettuce Wraps Recipe

It comes together in minutes and uses common ingredients you probably already have.
The combination of sweet, spicy and savory gives the chicken a balanced depth of flavour.
Using lettuce as the “wrap” makes it fresh, light and a good choice for those looking to reduce refined carbs.
It’s fun and interactive: the act of wrapping your own lettuce leaf adds a casual, share‑friendly dimension.
It works well for families or a crowd since you can set the filling and let people build their own wraps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lettuce leaves
1 lb ground chicken breast
1 large onion, chopped
2 tbsp garlic, minced
1 tbsp fresh ginger, minced
1 tbsp soy sauce
¼ cup hoisin sauce
1 tbsp rice wine vinegar
3 tsp Sriracha sauce (or more to taste)
8 oz chopped water chestnuts, drained
1 bunch green onions, thinly sliced
1 tsp sesame oil
Sesame seeds for garnish
Crushed peanuts (optional garnish)

Directions

Rinse and dry the prepared lettuce leaves; set aside.
In a large skillet over medium heat, cook the ground chicken, breaking it up into small pieces until browned and cooked through.
Add the chopped onion; cook for about 2 minutes until it begins to soften.
Add garlic and ginger; cook 2‑3 more minutes, stirring, until fragrant.
Stir in soy sauce, hoisin sauce, rice vinegar and Sriracha; combine well and let everything simmer for about 1 minute.
Add the chopped water chestnuts and cook another minute so they warm through and retain crunch.
Stir in the sesame oil.
Remove from heat and stir in the sliced green onions (reserve some for garnish if you like).
To serve: Spoon the meat mixture into the lettuce leaves and top with sesame seeds and crushed peanuts (if using).

Servings and timing

This recipe yields about 4 to 6 servings, depending on how generously you fill the lettuce cups. The total time needed is approximately 25–30 minutes, including preparation and cooking.

Variations

Swap ground chicken for ground turkey, pork, or even finely chopped mushrooms for a vegetarian version.
Adjust the heat by increasing or reducing the Sriracha, or by adding crushed red pepper flakes.
For extra crunch, add shredded carrots or finely diced red bell pepper to the filling.
Use different lettuce types: butterhead (Bibb), romaine or iceberg leaves all work well.
Go nut‑free by omitting the peanuts and use toasted sesame seeds only.
For a lower sodium version, use low‑sodium soy sauce and check hoisin for salt content.

Storage/Reheating

Store the filling (without the lettuce leaves) in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in a skillet or microwave until just warmed through. Keep the lettuce leaves separate and fresh—assemble just before serving so they remain crisp.

FAQs

What kind of lettuce should I use for wraps?

Any large‑leaf lettuce works well. Butterhead or Bibb lettuce is ideal because it’s tender and gently curved to hold filling, but romaine or iceberg can also be used if you prefer something crisper.

Can I make this recipe ahead?

Yes. You can prepare the filling in advance and refrigerate. When ready to eat, warm the filling and have the lettuce leaves ready for assembly. Avoid filling the leaves too early to prevent them from becoming soggy.

Is this recipe gluten‑free or keto‑friendly?

To make it gluten‑free, swap the soy sauce for tamari or a gluten‑free soy alternative and ensure hoisin sauce is gluten‑free. The lettuce wrap format also aligns well with low‑carb or keto‑style eating by replacing tortillas or bread.

Can I use chicken thighs instead of ground chicken breast?

Yes, you can use ground or finely chopped chicken thighs if you prefer a richer flavour and more tender texture. Just ensure the meat is cooked through safely.

How can I reduce the spice if someone doesn’t like heat?

Reduce or remove the Sriracha, use a mild chili sauce or simply omit it. You can also serve the sauce on the side so individuals can add heat to their liking.

What toppings or garnishes work well with this dish?

Sliced green onions, sesame seeds, crushed peanuts, and even fresh cilantro add flavour and texture. You could also offer lime wedges for a citrusy finish.

Can I wrap other fillings besides chicken?

Yes — you could use ground turkey, pork, tofu (for vegetarian), or even shredded rotisserie chicken. You might need to adjust seasoning slightly to balance flavour.

How do I prevent the lettuce leaves from tearing?

Choose sturdy leaves, trim off any thick stems, rinse and dry them gently, then serve them chilled so they hold their shape. Crisp leaves from the fridge often work better.

Is there a good side dish to serve with these wraps?

You could serve a simple cucumber salad, steamed rice or cauliflower rice, or roasted vegetables. If you want something more minimal, fresh fruit or a light soup pairs nicely.

Can I freeze the filling?

Yes, you can freeze the cooked filling (without lettuce) in a freezer‑safe container for up to 1–2 months. Thaw overnight in the fridge and reheat before assembling in fresh crisp leaves.

Conclusion

These sweet and spicy chicken lettuce wraps offer a lively, flexible dish that’s as quick to make as it is satisfying to eat. With simple ingredients, bright flavours and a wrap‑style presentation, they’re ideal for a relaxed weeknight dinner or a casual gathering. Once you try them, you’ll likely find yourself revisiting this recipe again and again.