Ground Chicken Lettuce Wraps (Better Than Takeout)
By Laura
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Ground Chicken Lettuce Wraps
250kcal
Ingredients
- Ground chicken (93/7)
- Garlic + ginger
- Water chestnuts + carrots
- Coconut aminos or soy sauce
- Nut butter (peanut or cashew)
Method
- Cook the aromatics: Heat oil in a large skillet. Add garlic and ginger and cook until fragrant, about 1 minute. Then add the diced onion and cook until soft.
- Brown the chicken: Add the ground chicken and let it sit for a minute before breaking it up. Cook until no pink remains. You want it just cooked through, not dry.
- Add the veggies: Stir in the carrots and water chestnuts. Cook until slightly softened but still crisp.
- Make the sauce: Whisk together all the sauce ingredients in a bowl.
- Combine and serve. Pour the sauce into the skillet. Let it simmer for 1-2 minutes until it thickens and coats the chicken. It should look glossy, not watery.
Nutrition
Calories 250kcal | Carbohydrates 15g | Protein 20g | Fat 12g | Saturated Fat 3g | Polyunsaturated Fat 4g | Monounsaturated Fat 3g | Cholesterol 70mg | Sodium 500mg | Potassium 300mg | Fiber 3g | Sugar 5g | Vitamin A 2000IU | Vitamin C 10mg | Calcium 30mg | Iron 2mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
These ground chicken lettuce wraps are one of those dinners that feel fresh and light but still totally satisfying. The chicken is juicy, the sauce is savory-sweet and glossy, and there's just enough crunch from the veggies to keep every bite interesting. It comes together in one pan in about 25 minutes and works just as well in lettuce cups or over rice for an easy weeknight dinner.
It comes down to two things: the sauce and how you cook the chicken.
You want the chicken to stay juicy, not crumbly and dry. And you want the sauce to coat everything in that glossy, slightly sticky way that feels like takeout.
The little trick here is letting the sauce simmer for a minute or two at the end so it thickens and clings to the chicken. It should look shiny and lightly coated, not watery.
That's the moment you know it's right.
This sauce is what brings everything together.
It's savory, a little sweet, slightly tangy, and has just enough richness from the nut butter to make it feel like a full meal.
When you pour it in, it'll look thin at first. That's normal.
Let it bubble for 1-2 minutes and you'll see it transform into a glossy coating that sticks to every piece of chicken.
This sauce is so good. Like, you'll want to eat it straight out of the pan.
All of them work, it just depends on what you want:
- Butter lettuce: softer, easier to fold, a little messier unless you double up.
- Iceberg: crunchier, sturdier, holds more filling.
- Romaine: crunchier, sturdy, and longer in shape. If you want that classic lettuce wrap feel, go butter lettuce. Double up to make sure it holds well. This stores really well. - Keep the filling in an airtight container for up to 4 days.
- Reheat gently so it doesn't dry out.
- Store lettuce separately so it stays crisp. It's one of those meals that's almost better the next day. I'll make a batch and use it for lunches in bowls or wraps all week. - Watery filling: Let the sauce simmer until it thickens. It should coat the chicken, not pool at the bottom.
- Dry chicken: Don't overcook it before adding the sauce. Let the sauce finish the job.
- Lettuce falling apart: Double up the lettuce to make it sturdier or try iceberg or romaine.
- Bland flavor: Make sure your sauce is balanced. Taste it before adding and adjust if needed. And don't skip the toppings! The combination of green onion, cilantro and crushed peanuts levels them up. - Chicken Caesar smash tacos
- Ground turkey enchilada quinoa skillet
- Ground beef stir fry
- Baked turkey meatballs
- Korean BBQ meatballs
- Ground pork stir fry
- Iceberg: crunchier, sturdier, holds more filling.
- Romaine: crunchier, sturdy, and longer in shape. If you want that classic lettuce wrap feel, go butter lettuce. Double up to make sure it holds well. This stores really well. - Keep the filling in an airtight container for up to 4 days.
- Reheat gently so it doesn't dry out.
- Store lettuce separately so it stays crisp. It's one of those meals that's almost better the next day. I'll make a batch and use it for lunches in bowls or wraps all week. - Watery filling: Let the sauce simmer until it thickens. It should coat the chicken, not pool at the bottom.
- Dry chicken: Don't overcook it before adding the sauce. Let the sauce finish the job.
- Lettuce falling apart: Double up the lettuce to make it sturdier or try iceberg or romaine.
- Bland flavor: Make sure your sauce is balanced. Taste it before adding and adjust if needed. And don't skip the toppings! The combination of green onion, cilantro and crushed peanuts levels them up. - Chicken Caesar smash tacos
- Ground turkey enchilada quinoa skillet
- Ground beef stir fry
- Baked turkey meatballs
- Korean BBQ meatballs
- Ground pork stir fry
