Easy Chicken Lettuce Wraps Recipe

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We are always on the lookout for super easy dinner recipes. Weeknights can be a bit crazy so we’re always on the lookout for quick and easy recipe ideas. We love the chicken lettuce wraps at P.F. Changs so thought we thought we would create a chicken lettuce wrap recipe at home.

We love that this recipe takes few ingredients, is easy to prepare, tasty, healthy, and good for leftovers. We make it at least once a month, sometimes two or three times.

Easy Chicken Lettuce Wraps Ingredients

Serves: 6

3 Tbsp soy sauce
2 tsp Asian sesame oil
1 tsp honey
2 tsp ginger, fresh peeled, minced
1 cup frozen shelled edamame (soybeans)
3 medium stalks celery, chopped
1 1/4 lb skinless, boneless chicken breast, cut into small pieces (or use 98% fat-free ground turkey, either will taste great)
12 large Boston lettuce leaves (I used Romaine in the photos, either will work)

Easy Chicken Lettuce Wraps Preparation Hacks

The original recipe called for grating the ginger, but that can result in a grater that is super hard to clean. We recommend chopping (mincing) the ginger into fine pieces. Also, per my wife Diane, the trick with mincing the ginger is to use a really sharp knife.

And for better results, buy organic lettuce and celery and double the amount of honey and ginger for more of a flavor burst.

Easy Chicken Lettuce Wraps Directions

1. Mix the soy sauce, honey, and ginger in a small bowl- set aside
2. Warm the skillet with the Asian sesame oil, brown the meat 3 minutes
3. Add the soybeans, cook for an additional 2 minutes
4. Add the celery, cook for an additional 2 minutes
5. Add the soy sauce/honey/ginger mixture, cook 1-2 more minutes until evenly coated
6. Spread into the lettuce leaves, wrap them as best you can, and eat like a taco

The first few times I made this there were barely any leftovers- the dish tasted so good that I had to help myself to thirds and fourths! Finally, these easy chicken lettuce wraps would be awesome paired with a light white wine!

Thanks to guest poster Nathan Bomer for this awesome recipe!