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Protein Packed Ground Chicken Lettuce Wraps - Fast, Fresh, and Flavorful

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground chicken (93–96% lean works best)
  • 1 tablespoon avocado or olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red bell pepper, finely diced
  • 1 cup mushrooms, finely chopped (optional but adds depth)
  • 2 green onions, thinly sliced (white and green parts separated)
  • 1 head butter lettuce or romaine, leaves separated and washed
  • 1/2 cup water chestnuts, drained and diced (for crunch, optional)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to taste)
  • 1/4 cup low-sodium chicken broth (or water)
  • 1 teaspoon cornstarch (to slightly thicken)
  • Chopped peanuts or cashews
  • Fresh cilantro
  • Lime wedges
  • Sesame seeds
  • Extra sriracha

Method
 

  1. Prep the lettuce and veggies. Separate and rinse the lettuce leaves. Pat dry and keep chilled. Dice the onion, bell pepper, and mushrooms. Mince the garlic and ginger. Slice the green onions, keeping the whites and greens separate.
  2. Stir together the sauce. In a small bowl, whisk soy sauce, hoisin, rice vinegar, honey, sesame oil, sriracha, chicken broth, and cornstarch until smooth. Set aside.
  3. Cook the aromatics. Heat oil in a large skillet over medium-high heat. Add onion and the white parts of the green onion. Sauté 2–3 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant.
  4. Brown the chicken. Add ground chicken. Break it up with a spoon and cook 4–6 minutes until no longer pink. If there’s excess moisture, let it evaporate so the meat can lightly brown.
  5. Add the veggies. Stir in bell pepper, mushrooms, and water chestnuts. Cook 3–4 minutes until tender-crisp. Season with a pinch of salt and pepper if needed.
  6. Pour in the sauce. Give the sauce a quick stir and add it to the skillet. Simmer 1–2 minutes, stirring, until it slightly thickens and coats the chicken and veggies.
  7. Finish and taste. Remove from heat. Stir in the green parts of the green onion. Taste and adjust—add more sriracha for heat, vinegar for brightness, or a drizzle of honey for balance.
  8. Assemble. Spoon the chicken mixture into lettuce leaves. Top with chopped peanuts, cilantro, sesame seeds, and a squeeze of lime. Serve immediately.