WrapsAsian-inspiredEasy

Quick Ground Chicken Lettuce Wraps

Name: Quick Ground Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1½ lb (680 g) ground chicken; 3 tbsp (45 ml) soy sauce; 1 tbsp (9 g) fresh ginger, peeled and minced; 3 clove (15 g) garlic cloves, minced; 4 stalk (40 g) green onions (scallions), sliced, white and light green parts separated from dark green tops; 1 tbsp (15 ml) vegetable oil; 1 tbsp (15 ml) rice vinegar; ½ tsp (2½ ml) sesame oil; ¼ cup (60 ml) water; 12 leaf (300 g) butter lettuce leaves or iceberg lettuce, large leaves, washed and patted dry; sriracha or chili sauce, to taste for serving (optional); sesame seeds, toasted, for garnish (optional)

From the MyKitchenBank Kitchen

Savory ground chicken with ginger, garlic, and soy sauce scooped into crisp lettuce leaves for a light, interactive meal. Ready in 20 minutes, these wraps are perfect as an appetizer, light lunch, or dinner with minimal cleanup.

Prep: 10 min
Cook: 8 min
Wait: 2 min
Total: 20 min
Makes: 4 servings (12–16 wraps depending on lettuce size)

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Steps

Before you start

Measure all ingredients before you start cooking so you can work quickly
Separate and wash lettuce leaves, then pat dry with paper towels so they stay crisp
Have the skillet heating while you prep ingredients

1
Combine sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and water.
- Set aside.
- This takes 1 minute.
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Tip: Mixing the sauce ahead means you can add it quickly and avoid overcooking the chicken.
2
Heat skillet and brown chicken
- Set a large 12-inch (30 cm) skillet over medium-high heat and add the vegetable oil.
- Once the oil shimmers, add the ground chicken.
- Break it into small bite-sized pieces with a wooden spoon as it cooks, stirring frequently.
- Cook for 4–5 minutes until no pink remains and the chicken reaches 165°F (74°C) internal temperature.
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Ready when: No pink visible in the chicken; pieces are opaque, lightly golden, and internal temperature reads 165°F (74°C) on an instant-read thermometer.
Tip: Don't overcrowd the pan; work the spoon constantly so pieces stay separated and cook evenly. Ground chicken cooks fast—check after 4 minutes.
3
Add aromatics
- Add the minced ginger, minced garlic, and the white and light green parts of the sliced green onions.
- Stir constantly for 30 seconds to 1 minute until fragrant.
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Ready when: Aromatics release a strong ginger-garlic scent and become slightly golden at the edges.
Tip: Don't let the garlic and ginger brown too dark, or they'll turn bitter. Keep the heat at medium-high and stir constantly.
4
Pour in sauce and simmer
- Pour the prepared sauce into the skillet.
- Stir well to combine with the chicken.
- Simmer uncovered over medium heat for 2–3 minutes, stirring occasionally, until the sauce is slightly reduced and coats the chicken.
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Ready when: Sauce is glossy and clings to the chicken; no excess liquid pools at the bottom of the pan.
Tip: If the pan is too wet, keep simmering uncovered a minute longer. If it's already thick, add a splash of water so the wraps stay juicy.
5
Finish with green onions
- Remove from heat and stir in the reserved dark green tops of the green onions.
- Taste and adjust the seasoning if needed, though the soy sauce should provide enough salt.
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Tip: Add the fresh green onion tops at the end so they stay bright and crisp rather than turning dull from heat.
6
Assemble and serve
- Transfer the warm chicken mixture to a serving bowl.
- Arrange the clean, dry lettuce leaves on a platter.
- Let diners scoop 2–3 tablespoons of filling into each lettuce leaf and roll or fold to eat.
- Serve with sriracha or other chili sauce on the side, and sprinkle toasted sesame seeds on top if desired.
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Tip: Keep the lettuce leaves separate and the filling warm for the best texture. Guests can customize with extra toppings.

Good to know

Tips

For extra crunch, add diced water chestnuts or julienned carrots to the filling at the end of step 4, or serve them on the side for guests to add.
Toasted sesame seeds add a professional finish and nutty flavor—toast them in a dry skillet over medium heat for 2–3 minutes, stirring often, just before serving.
If your lettuce leaves are small, use 16–20 leaves instead of 12; smaller leaves are easier for some diners to handle.
Make this a party appetizer: arrange everything on a large platter with lettuce cups, the warm filling, and condiments so guests can assemble their own wraps.

Make ahead

You can prepare the sauce and chop all ingredients up to 4 hours ahead. Store minced ginger, garlic, and green onions in separate small containers in the refrigerator. Cook the chicken filling up to 2 hours ahead, then reheat gently in a skillet over medium heat for 1–2 minutes, stirring occasionally, before serving.

Storage & reheating

Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave for 1–2 minutes before using. The lettuce leaves are best used fresh. Do not freeze the assembled wraps as the lettuce will wilt; you can freeze the filling alone for up to 1 month and thaw overnight in the refrigerator.

Substitutions

ground chicken → ground turkey or ground pork. Use the same weight. Cook and brown in the same way; pork may take an extra 1–2 minutes to fully cook through.
butter lettuce leaves or iceberg lettuce → romaine lettuce leaves, Boston lettuce, or cabbage leaves. Butter lettuce is ideal for its tenderness, but sturdy leaves like romaine or cabbage work well and are easier to roll.
rice vinegar → rice wine vinegar, white vinegar, or lime juice. Rice vinegar adds subtle sweetness; white vinegar is sharper; lime juice adds brightness. Use the same amount.
sesame oil → peanut oil or additional vegetable oil. Sesame oil adds nutty depth; peanut oil is milder. Use only 0.25 teaspoon peanut oil or skip it if the sesame flavor is not important to you.