Flavorful Chicken Thigh Lettuce Wraps

Here’s my go-to chicken thigh lettuce wrap recipe that’s both light and filling, with juicy pieces of seasoned chicken, fresh vegetables, and a simple sauce that brings it all together.

These lettuce wraps have become my weeknight dinner hero – they’re quick to make and everyone at the table can customize their own. Plus, they’re perfect for those nights when you want something that won’t weigh you down but still hits the spot.

What Kind of Lettuce Should I Use?

For lettuce wraps, you’ll want to choose leaves that are sturdy enough to hold the filling but still tender and easy to fold. Butter lettuce (also called Boston or Bibb lettuce) is often considered the top choice because its leaves form perfect little cups and have a mild, sweet flavor that won’t compete with your filling. Iceberg lettuce is another great option – it’s super crisp and gives you that satisfying crunch, plus it’s usually easier to find and more budget-friendly. When picking your lettuce, look for fresh, crisp heads with leaves that are intact and free from brown spots, and be sure to gently separate the leaves to keep them whole.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the tasty results:

• Chicken thighs: You can use ground chicken or turkey instead of chopped chicken thighs. Even ground pork works well here! If using ground meat, you can skip the first marinade step.
• Red wine vinegar: Rice vinegar or apple cider vinegar make good substitutes. If using apple cider vinegar, use a little less as it’s slightly stronger.
• Hoisin sauce: If you’re out of hoisin, mix equal parts regular soy sauce with 1 tablespoon of peanut butter and a pinch of sugar. It won’t be exactly the same, but it’ll give you that sweet-savory flavor.
• Shiitake mushrooms: Any mushroom variety works here – button, cremini, or even rehydrated dried mushrooms. Just chop them into similar-sized pieces.
• Water chestnuts and bamboo shoots: These add nice crunch – but if you can’t find them, try diced jicama, celery, or even chopped nuts for texture.
• Butter/iceberg lettuce: Boston lettuce, romaine hearts, or even large Swiss chard leaves can work as wraps. Just make sure the leaves are sturdy enough to hold the filling.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken lettuce wraps is ending up with soggy lettuce – to keep your wraps crisp and fresh, make sure to thoroughly dry your lettuce leaves after washing and store them wrapped in paper towels until serving time. A common mistake is overcrowding the pan when cooking the chicken pieces, which leads to steaming instead of browning – work in batches if needed to get that perfect golden-brown color and texture. To prevent your sauce from becoming too thick or gloppy, mix your cornstarch with cold liquid first and add it gradually to the pan while stirring constantly. For the best flavor development, don’t rush the cooking of aromatics (garlic and ginger) – let them cook until fragrant but not burned, about 30-45 seconds, before adding other ingredients.

What to Serve With Lettuce Wraps?

These Asian-inspired lettuce wraps work great as both an appetizer or main dish, and there are lots of tasty sides you can pair with them. I love serving them with simple steamed jasmine rice or coconut rice to soak up all the delicious sauce. For extra crunch and freshness, put out a plate of julienned carrots, cucumbers, and bell peppers that people can add to their wraps. You can also offer some traditional Asian condiments on the side like sweet chili sauce, sriracha, or extra hoisin sauce so everyone can customize their wraps just how they like them.

Storage Instructions

Keep Fresh: The chicken filling stays good in an airtight container in the fridge for up to 4 days. I recommend storing the filling separate from the lettuce leaves to keep everything crisp. The lettuce leaves will stay fresh in a plastic bag with a paper towel for about 3 days.

Prep Ahead: You can make the filling a day or two before you need it – it actually gets even more flavorful! Just keep the lettuce leaves separate and wash them right before serving. You can also prep all your veggies in advance and store them in separate containers in the fridge.

Serve Later: When you’re ready to eat, just warm up the filling in a skillet over medium heat or in the microwave until it’s heated through. Assemble your wraps with fresh, crisp lettuce leaves right before eating – this keeps everything fresh and prevents soggy lettuce.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 1 tablespoon red wine vinegar
• 1 tablespoon water
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon ground black pepper
• 6 boneless, skinless chicken thighs (cut into small pieces)
• 2 1/2 tablespoons hoisin sauce
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon oyster sauce
• 1 tablespoon light brown sugar
• 2 1/2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 4 tablespoons neutral oil, divided
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 4 ounces shiitake mushrooms (cleaned, stems removed, and chopped)
• 1/2 cup bamboo shoots, drained and chopped
• 1/2 cup water chestnuts, drained and chopped
• 2 green onions, thinly sliced
• 1 head of butter or iceberg lettuce (leaves separated)
• 1 green onion, finely sliced
• 2 teaspoons sesame seeds, toasted

Step 1: Prepare the Marinade and Marinate the Chicken

Combine the first five ingredients in a small bowl and whisk them together to create the marinade.

Pour this mixture over the chicken pieces, stirring to ensure that each piece is well-coated.

Allow the chicken to marinate for about 10 minutes to absorb the flavors.

Step 2: Prepare the Cooking Sauce

In a separate small bowl, combine all the ingredients for the cooking sauce and whisk together until well combined.

Set this mixture aside until you are ready to use it in the dish.

Step 3: Cook the Chicken

Heat 2 tablespoons of oil in a large skillet over high heat.

Add the marinated chicken pieces and sauté them for 6 to 8 minutes, or until they are halfway cooked.

Remove the chicken from the skillet and set aside for later use.

Step 4: Sauté Vegetables

Add the remaining oil to the same skillet and keep it over high heat.

Sauté the ginger, garlic, and shiitake mushrooms for about 5 minutes until they are fragrant and slightly tender.

Then, add the bamboo shoots and water chestnuts to the skillet and sauté for an additional 3 minutes.

Season the vegetables with salt and pepper to taste.

Step 5: Combine Chicken and Sauce

Return the partially cooked chicken to the skillet with the vegetables.

Cook and stir the mixture for about 2 minutes.

Pour the prepared cooking sauce over everything in the skillet and stir to combine.

Lower the heat to medium and allow the sauce to thicken, stirring occasionally, for 2 to 4 minutes.

Step 6: Final Touches and Serve

Once the sauce has thickened, stir in the green onions.

Taste and adjust seasonings as needed.

Serve the dish warm with crisp lettuce cups, topping it off with a sprinkle of additional green onions and sesame seeds if desired.

Enjoy the flavorful meal!