Recipe

Ultimate Lettuce Wraps Recipe

Rich, savory, and a little sticky in the best way. These weeknight-friendly lettuce wraps bring crisp edges, bold seasoning, and a punchy sauce you'll want to drizzle on everything.

By Matt Campbell

•

4.8

A platter of butter lettuce wraps filled with glossy savory ground chicken, shredded carrots, sliced green onions, and sesame seeds, with a small bowl of dipping sauce on the side

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Lettuce wraps are one of those rare dinner wins that hit every craving at once: crunchy, saucy, salty sweet, and strangely light even when the filling tastes like it's been simmering all day. This version goes rich and savory with ground chicken (or turkey), mushrooms for extra depth, and a glossy sauce that clings to every little craggy bit of meat.

Consider this your choose-your-own-chaos dinner. Set out the lettuce cups, pile on the filling, then let everyone add crunch and heat their way. Also, yes, you should taste as you go. It's how you earn the right to call it ultimate.

Yield: Serves 4, makes about 12 to 16 wraps depending on leaf size.

A skillet on a stovetop with ground chicken and diced mushrooms browning, with a wooden spoon stirring and steam rising

Why It Works

Deep, savory flavor fast: Browning the meat and mushrooms first builds a quick fond that makes the sauce taste like it has history.
Sauce that actually sticks: A cornstarch slurry turns the soy-hoisin mixture glossy and clingy, not watery.
Bright balance: Rice vinegar and lime keep the filling from tasting heavy, even though it's absolutely rich.
Crisp, cool delivery system: Butter lettuce or romaine hearts bring the snap that makes every bite feel fresh.

Pairs Well With

Coconut jasmine rice
Cucumber sesame salad
Quick garlic green beans
Pineapple lime sparkling water

Storage Tips

Store the filling and lettuce separately. Lettuce hates steam and sauce, so keep it dry and crisp until serving.

Filling: Cool, then refrigerate in an airtight container for up to 4 days.
Lettuce cups: Wrap washed, fully dried leaves in paper towels and store in a zip-top bag or container for up to 3 days.
Sauce (if you make extra): Refrigerate up to 4 to 5 days. Stir before using.

Reheat: Warm the filling in a skillet over medium heat with a splash of water until glossy again. Microwave works too, but the skillet brings back the best texture.

Freeze: The filling freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet. Note: mushrooms soften a bit after freezing, but the flavor still brings it.

Common Questions

What lettuce is best for lettuce wraps?

Butter lettuce is the classic because it's flexible and cup-shaped. Romaine hearts are sturdier and crunchier. Iceberg works in a pinch if you peel off big cup-like leaves.

Can I make these vegetarian?

Yes. Swap the ground chicken for crumbled extra-firm tofu or a mix of finely chopped mushrooms and cooked lentils. Use the same sauce, then consider adding a little extra toasted sesame oil at the end.

Are these gluten-free?

They can be. Use gluten-free tamari instead of soy sauce and make sure your hoisin is labeled gluten-free (it often contains wheat). Also check labels on chili garlic sauce/sriracha and chili crisp, since some brands include wheat or barley-derived ingredients.

How do I keep the filling from getting watery?

Two moves: cook mushrooms until their moisture evaporates and the pan goes quiet again, and don't skip the cornstarch slurry. That's what takes the sauce from puddle to glossy coat.

Can I prep this ahead for a party?

Absolutely. Make the filling up to 2 days ahead, reheat right before serving, and keep the lettuce, herbs, and crunchy toppings separate until the last minute.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for sauce and slurry
Wooden spoon or spatula
Microplane or grater for ginger (optional but helpful)

I started making lettuce wraps when I wanted something that felt like takeout, but didn't require takeout energy. You know the vibe: one pan, loud flavors, and dinner that looks impressive even if your kitchen is mildly chaotic. The first time I nailed the sauce, the kind that turns shiny and grabs onto every crumbly piece of meat, I ate three wraps standing at the counter. That's how I knew it belonged in the regular rotation.

Ultimate Lettuce Wraps Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the lettuce and filling

1 large head butter lettuce (or 2 romaine hearts), leaves separated, washed, and fully dried
1 lb ground chicken (or ground turkey)
8 oz cremini mushrooms, finely chopped (optional but highly recommended for richness)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 Tbsp fresh ginger, grated or minced
1 Tbsp neutral oil (avocado, canola, or vegetable)
2 green onions, thinly sliced (plus more for topping)
1 medium carrot, shredded (for crunch)
1 Tbsp toasted sesame oil (finish)

For the rich savory sauce

1/4 cup low-sodium soy sauce (or gluten-free tamari)
3 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp brown sugar (light or dark)
1 Tbsp chili garlic sauce or sriracha (optional, to taste)
1/2 cup water or low-sodium chicken broth
1 1/2 tsp cornstarch
1 Tbsp water (for slurry)

For serving (pick your favorites)

Toasted sesame seeds
Chopped peanuts or cashews
Fresh cilantro or mint
Lime wedges
Extra chili crisp
Water chestnuts, diced (optional, classic crunch)

Instructions

Make the sauce. In a small bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar, chili garlic sauce (if using), and the 1/2 cup water or broth. In a separate tiny bowl, stir cornstarch with 1 Tbsp water to make a smooth slurry. Set both aside.
Prep your lettuce and toppings. Separate lettuce leaves and pat very dry. Slice green onions, shred carrot, and set out any crunchy toppings. Dry lettuce is the difference between crisp wraps and sad, slippery ones.
Brown the chicken. Heat a large skillet or wok over medium-high heat. Add neutral oil, then add ground chicken. Press it into the pan and let it sit for 2 to 3 minutes to develop browning, then break it up and cook until no longer pink, 4 to 5 minutes total (ground poultry should reach 165°F).
Add mushrooms and onion. Stir in chopped mushrooms and diced onion. Cook 4 to 5 minutes, stirring occasionally, until the mushrooms give up their moisture and the pan looks drier again. This step builds that rich, savory base.
Bloom the aromatics. Add garlic and ginger. Cook 30 to 60 seconds, just until fragrant. If the pan looks dry, add a splash of water, not more oil.
Make it clingy. Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes, stirring, until the sauce thickens and coats the filling. Turn off heat, then stir in sliced green onions and toasted sesame oil.
Taste and adjust. Want it saltier? Add a splash of soy. Sweeter? A pinch more brown sugar. Brighter? A squeeze of lime or a little extra rice vinegar. Spicier? Chili crisp is your friend. (Sauces vary, so tasting is part of the deal.)
Assemble and serve. Spoon warm filling into lettuce leaves. Top with shredded carrot, sesame seeds, chopped nuts, herbs, and a squeeze of lime. Eat immediately while the lettuce is cold and the filling is steamy.

Hands assembling a butter lettuce wrap with a spoonful of savory filling, topped with shredded carrot and sesame seeds

Nutrition information is estimated.

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