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Tantalizing Chicken Lettuce Wraps


"These are even better (and, I'm convinced, WAY healthier) than the popular restaurant chain best-known for their lettuce wraps. These wraps are gluten-free, as long as you use GF/wheat-free soy sauce/tamari."
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30 m servings 318 cals
Original recipe yields 4 servings (12 wraps)

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  • Prep

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  1. Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
  2. Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
  3. Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.


  • Cook's Notes:
  • You can add additional vegetables to the mixture, but try to keep the pieces small so that you get a bit of each ingredient in every bite.
  • If it needs more soy sauce or vinegar, add at the end of cooking.
  • You can spice it up with spicy chile sauce or cayenne.
  • The mixture freezes quite well. These make lovely appetizers for parties, though they can be messy to eat.

Nutrition Facts

Per Serving: 318 calories; 15.6 g fat; 13.7 g carbohydrates; 30 g protein; 69 mg cholesterol; 1215 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Made as written and these were pretty good. They came together in a flash and the corn was a nice addition. They could have used a bit more salt so next time I will add more soy sauce. I recomm...

Turned out great. Although I added my own twist and added some fresh ground pepper, Hoisin Sauce, peanuts and dried chow mien noodles.