Delicious Asian Chicken Lettuce Wraps -
Written by Sandy Vanna Punia

Don't miss out on the flavour! Try this quick, easy, and healthy dinner that tastes delicious. You won't believe the mouth watering sauce. Even better> It's gluten and dairy free!


1 lb ground chicken, turkey or beef
1 tbsp peanut oil or coconut oil
½ white onion minced
1 cup red or green pepper diced
8 oz water chestnuts, drained and minced


3 tbsp low sodium soy sauce (gluten-free)
3 tbsp hoisin sauce (gluten-free)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp peanut butter
1 tbsp honey
2 tsp sweet chili sauce
½ tsp garlic powder
¼ tsp powdered ginger


  1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
  2. Heat 2 tbsp peanut oil in a frying pan. Once hot, add ground chicken.
  3. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
  4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
  5. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
  6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!


  • Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken!
  • Peanut Oil: Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I also recommend olive oil, coconut oil or avocado oil!
  • Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
  • Peanut Butter: If you have a peanut allergy any nut or seed butter could work here.
  • Storage: Keep in an airtight container in the refrigerator for up to 5 days. Store lettuce separately to avoid getting soggy.

Serving: 1 lettuce wrap (1/6 recipe)
Calories: 210 kcal
Carbohydrates: 14.3g
Protein: 18.7g
Fat: 9.2g
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