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A close-up shot of two flavorful chicken lettuce wraps garnished with green onions and chili on a white plate.

Zesty Hoisin Chicken Lettuce Wraps

These vibrant and flavorful chicken lettuce wraps are packed with savory ground chicken, crisp water chestnuts, and a sweet-and-spicy hoisin sauce, all nestled in cool, crunchy lettuce cups for a light and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Hoisin Sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce low-sodium
  • 1 tsp rice vinegar
  • 1 tsp sesame oil toasted
  • 1/2 tsp Sriracha adjust to taste
  • 1 tsp brown sugar packed
  • 1/4 cup chicken broth or water
  • 1 tsp cornstarch
  • 1 tbsp water for cornstarch slurry
For the Chicken Filling
  • 1 tbsp olive oil or neutral cooking oil
  • 1 lb ground chicken (93/7 or 92/8 preferred)
  • 1 yellow onion small, finely diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can (8 oz) water chestnuts drained and finely chopped
  • 1/4 cup green onions sliced, plus more for garnish
For Serving
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • Optional lime wedges for serving
  • Optional chopped peanuts for garnish
  • Optional shredded carrots for garnish

Equipment

  • Large Skillet
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Hoisin Sauce
  1. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, Sriracha, brown sugar, and chicken broth. Set aside.
  2. In a separate tiny bowl, whisk together the cornstarch and 1 tbsp water to create a slurry. Set aside.
Cook the Chicken Filling
  1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
  2. Add the finely diced yellow onion to the skillet and cook until softened, about 3-4 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the finely chopped water chestnuts and sliced green onions (reserving some for garnish) to the skillet. Stir to combine.
  5. Pour the prepared hoisin sauce mixture over the chicken and vegetables. Bring to a simmer.
  6. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
Assemble and Serve
  1. Remove the skillet from heat.
  2. Arrange the separated lettuce leaves on a platter.
  3. Spoon the warm chicken filling into the lettuce cups. Garnish with additional sliced green onions, chopped peanuts, or shredded carrots, if desired. Serve immediately with lime wedges on the side.

Notes

For the best wraps, choose large, sturdy lettuce leaves like butter lettuce, iceberg, or romaine hearts. The chicken filling can be made ahead of time and reheated gently. Store leftover filling in an airtight container in the refrigerator for up to 3 days.