Description
These copycat Chang’s Chicken Lettuce Wraps are loaded with flavorful ground chicken, crunchy water chestnuts, and a savory Asian-inspired sauce. Wrapped in crisp butter lettuce leaves, they’re light, fresh, and totally addictive — just like the restaurant version!
Ingredients
For the Filling:
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1 tbsp sesame oil
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1 lb ground chicken
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1/2 medium onion, finely diced
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1/2 cup diced water chestnuts (canned, drained)
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1/2 cup green onions, chopped
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1/4 cup shredded carrots (optional)
For the Sauce:
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3 tbsp hoisin sauce
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp oyster sauce
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1 tsp sriracha (optional, for heat)
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1 tsp brown sugar
To Serve:
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1 head butter lettuce or iceberg lettuce, leaves separated and washed
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Extra green onions or chopped peanuts for topping (optional)
Instructions
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In a small bowl, whisk together all the sauce ingredients and set aside.
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Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up as it cooks.
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Add onion, garlic, and ginger. Cook for 3–4 minutes until the onion softens.
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Stir in water chestnuts, green onions, and shredded carrots (if using). Cook for another 2 minutes.
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Pour the sauce into the skillet and stir to coat everything evenly. Simmer for 2–3 minutes until the sauce thickens slightly.
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Remove from heat. Spoon the chicken mixture into individual lettuce leaves.
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Top with extra green onions or chopped peanuts if desired, and serve warm.
Notes
You can swap the ground chicken for ground turkey or plant-based crumbles. To make it gluten-free, use tamari instead of soy sauce and a gluten-free hoisin sauce. These also work great as a meal prep option!