If you like Chicken Lettuce Wraps, then you have to try this recipe and make it at home! Inspired by the popular P.F. Chang's lettuce wraps, this dish brings together juicy ground chicken, crispy rice noodles, and a savory sauce that hits every flavor note.

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Whether you're serving it as a main dish or a fun party appetizer, this chicken lettuce wraps recipe is always a crowd favorite.

Table of Contents

What are Chicken Lettuce Wraps?

Chicken lettuce wraps are a popular Asian-inspired dish made with seasoned ground chicken served in crisp lettuce leaves.

The version we're making here is a homemade take on P.F. Chang's lettuce wraps, which feature tender chicken, crunchy water chestnuts, aromatic mushrooms, and a bold, umami-rich sauce.

They're typically enjoyed as an appetizer or light meal, but they also make a super satisfying weeknight dinner.

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Why You'll Love These Chicken Lettuce Wraps

Quick and Easy: This chicken lettuce wraps recipe comes together in about 35 minutes, perfect for busy weeknights.
Flavor-Packed: A combination of soy sauce, hoisin, oyster sauce, and sesame oil gives you maximum umami in every bite.
Crispy Texture: The crispy rice noodles bring an irresistible crunch that complements the tender chicken.
Lighter Option: Using lettuce as a wrap makes this dish feel fresh and less heavy than traditional wraps or sandwiches.

If you like this appetizer recipe, then check out my Mayak Eggs (Korean Marinated Eggs) and Baked Sushi Cups with Salmon and Avocado recipes!

Ingredients

For the Sauce:

Soy Sauce: Adds a salty, umami base flavor to the sauce.
Dark Soy Sauce: Brings a richer, deeper color and taste.
Hoisin Sauce: Adds a sweet and savory glaze-like richness to the filling.
Oyster Sauce: Adds depth and a slightly briny flavor to round out the sauce.
Rice Vinegar: Provides brightness and acidity to balance the richness.
Sugar: A touch of sweetness to balance out the savory sauces.
Sesame Oil: Adds a nutty aroma and depth to the sauce.
Cornstarch: Helps lightly thicken the sauce so it clings to the chicken.

Crispy Rice Noodles:

Vermicelli Rice Noodles: These puff up instantly when fried and give the wraps crunch.
Neutral Oil: Used for frying the rice noodles without affecting flavor.

Chicken Filling:

Garlic: Provides sharp, savory depth to the dish.
Ginger: Adds warmth and brightness to balance the sauce.
Yellow Onion: Sautéed for sweetness and extra flavor.
Dried Shiitake Mushrooms: Rehydrated and diced for earthy umami notes.
Ground Chicken: A lean and versatile protein that absorbs all the flavors.
Water Chestnuts: Adds crunch and mild sweetness to the filling. I used canned water chestnuts but you can use fresh as well!
Salt: Enhances overall flavor of the chicken filling.
White Pepper: Adds subtle heat without overpowering.
Scallion: A fresh pop of color and mild oniony bite.

For Serving:

Romaine Lettuce Leaves: I like using hearts of romaine for a refreshing crunch but you can use butter lettuce too.
Chopped Scallions: Optional garnish for a fresh finish.

Bang Bang Sauce:

Japanese Mayo: Creamy and slightly tangy, it forms the base of the bang bang sauce.
Sweet Chili Sauce: Adds sweet heat and a glossy finish to the sauce.
Sriracha: Brings the kick for that addictive spicy layer.
Honey: Rounds out the heat with a smooth, mellow sweetness.
Rice Vinegar (for bang bang): Adds brightness to balance the richness of the mayo.
Salt: Brings out the bold flavors in the spicy sauce.

Customizations

Swap the protein: Ground turkey, pork, or even firm tofu all work great in place of chicken.
Make it spicy: Add a spoonful of chili garlic sauce to the filling or serve with sriracha on the side.
Extra veggies: Diced bell peppers or shredded carrots make great additions.

How to Make Chicken Lettuce Wraps

Mix the Sauce

In a small bowl or measuring cup, whisk together soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.

Mix the Bang Bang Sauce

In a separate small bowl, combine Japanese mayo, sweet chili sauce, sriracha, honey, rice vinegar, and salt. Stir until smooth and creamy, then set aside until ready to serve.

Fry the Rice Noodles

Heat about 2 inches of neutral oil in a pot to 350°F.

Working in small batches, carefully add vermicelli rice noodles. They should puff up instantly.

Remove with tongs and transfer to a wire rack or paper towel to drain. Repeat until all noodles are fried.

Make the Chicken Filling

In a wok or large skillet, heat oil over medium heat.

Add garlic and ginger and cook for 20 seconds until fragrant. Then add diced onions and rehydrated mushrooms, cooking until softened, about 1–2 minutes.

Next, add ground chicken and break it apart, cooking until browned, about 2–3 minutes.

Stir in water chestnuts, salt, white pepper, and the sauce mixture. Let it cook until the sauce thickens and is mostly absorbed.

Stir in scallions and turn off the heat.

Assemble the Wraps

On a plate, lay down a bed of crispy rice noodles. Spoon the chicken mixture on top.

Serve with crisp romaine lettuce leaves and garnish with extra scallions. Scoop a spoonful into each lettuce leaf and enjoy!

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Storage

Store leftover chicken filling in an airtight container in the fridge for up to 3 days. Assemble wraps just before serving for best texture.

Tips

Don’t overcrowd the pan: Fry the rice noodles in small batches so they crisp up properly.
Rehydrate mushrooms ahead of time: Soak the dried shiitakes in hot water for 20–30 minutes until softened.
Keep the lettuce dry: Make sure your romaine leaves are washed and thoroughly dried for best crunch and wrap-ability.

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