Chicken Lettuce Wraps • #heatlhyrecipe #glutenfreerecipe #lettucewraps #chickenrecipe

Chicken Lettuce Wraps

Easy Asian Chicken Lettuce Wraps garnished with seasonal veggies. This recipe is perfect for Summer weeknights!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Gluten Free


for the sauce

  • 1/4 cup soy sauce
  • 3 tablespoons oyster sauce
  • 1/4 cup water
  • 2 tablespoons honey or agave
  • 1 tablespoon rice vinegar
  • juice from 2 limes
  • 2 garlic cloves minced
  • 2 tablespoons grated ginger

for the wraps

  • 2 tablespoons toasted sesame oil
  • 1.5 lbs ground chicken (or turkey)
  • 5 oz rice noodles
  • 1 head of butter leaf lettuce washed and leaves separated
  • 4 green onions sliced and divided (green parts and white parts)


  • 1/3 cup roasted peanuts or cashews
  • veggies: shredded carrots green onions, sliced radishes (or whatever you have fresh in your kitchen)


  • Whisk together all of the ingredients for the sauce (soy sauce, oyster sauce, water, honey, rice vinegar, lime juice, garlic, and ginger). Pour 3/4 of the sauce over the uncooked ground chicken and cover. Let marinate in the fridge for 10 minutes to a few hours.
  • 10 minutes before you start cooking, fill a large bowl with hot water (not boiling) and add rice noodles to soak.
  • Chop the green onions, separating the green and white parts, leaving the green for garnishing.
  • Heat sesame oil in a large skillet over medium high heat. Add the whites of the onions to the pan then add the chicken. Cook for 3-4 minutes then flip and start breaking the meat apart with a spatula or wooden spoon. Cook for a few more minutes then remove the noodles from the water and chop into 1/2 inch pieces. Add noodles to the chicken and continue to cook for 2-3 minutes. Add in the remaining sauce and remove from heat.
  • Serve on butter leaf greens and garnish with peanuts, green onions, carrots, radishes or whatever you have on hand!
Tried this recipe?Let us know how it was!