Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps are super easy to make and taste better than the popular PF Chang's version. This healthy recipe packs all the flavor!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 3 wrap servings
Calories 264 kcal


For the sauce:

  • 2 TBS sweet chili sauce
  • 1 1/2 TBS lower sodium soy sauce
  • 1 tsp/clove garlic, minced
  • 3 TBS lower sodium chicken stock
  • 2 tsp sesame or olive oil

For the filling:

  • 2 tsp sesame or olive oil
  • 1 lb lean ground chicken
  • 8 ounces shitake mushrooms, stems removed and diced
  • 6 stalks green onions, diced
  • 1/2 cup chopped cilantro
  • 1 lime
  • 1/8 tsp salt

For serving

  • 12 bib lettuce leaves
  • 2 large carrots, shredded
  • 1/3 cup roasted peanuts, chopped


For tha sauce:

  1. Mix sweet chili sauce, soy sauce, garlic, stock, and oil together in a small bowl. Microwave 1 minute or until bubbly; whisk and set aside.

For filling:

  1. Heat large skillet over medium/high heat. Add oil to skillet and then ground chicken. Leave for 3-4 minutes, then break up with a wooden spatula. Cook 3-4 more minutes, or until mostly cooked through. 

  2. Add mushrooms, cilantro, and green onions; stir to combine. Cook 2-3 minutes. 

  3. Cut lime in half, then squeeze lime juice from both halves into the skillet. Add salt and stir well. Cook 1 minutes, then remove from heat.

  4. Add 2 TBS of sauce to skillet and stir to combine.

To serve:

  1. Rinse bib lettuce leaves and dry. Scoop about 1/4 cup filling into each leaf. Top with shredded carrots, peanuts, and sauce. Enjoy!

Recipe Notes

Don't like meat? Double the mushrooms and call it a day!

You can add all the sauce to the skillet if you don't want to drizzle it over the top. If you have picky eaters you may want to leave it all on the side!