There’s something wonderfully satisfying about building your own fresh wrap right at the table. That crisp crunch of cold lettuce giving way to a warm, savoury filling is a combination I find myself craving week after week. It’s a meal that feels both light and incredibly gratifying. For a long time, getting the balance right felt elusive – the filling was either too wet or the sauce wasn’t quite punchy enough. After testing this recipe five times, I finally got it just right, creating a version that I now make on repeat for my family.

This lettuce wraps recipe delivers on all fronts. The chicken mince filling is infused with a rich, umami-packed sauce made from soy sauce, hoisin, and a touch of sesame oil, all balanced with the fresh zing of ginger and garlic. We then add finely diced water chestnuts for an amazing textural crunch and carrots for a hint of sweetness. It’s a dish that feels vibrant and wholesome, bringing everyone together to assemble their own little parcels of deliciousness.

It works beautifully for a light weeknight dinner when you want something substantial but not heavy, and it’s also a fantastic appetizer recipe for when you have friends over. The hands-on nature of it makes it a really fun and interactive meal. This is one of those healthy recipes that doesn’t feel like a compromise; it’s just genuinely brilliant food.

Recipe Overview

This recipe guides you through creating a flavourful and aromatic chicken mince filling, perfectly seasoned and textured to be scooped into crisp lettuce cups. Expect a savoury, slightly sweet, and deeply satisfying taste. I found that letting the sauce simmer and thicken for just a minute longer than you think it needs is the key to preventing a soggy fresh wrap.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Lettuce Wraps Recipe

• Genuine Flavour: The sauce is the star here. It’s a careful balance of savoury dark soy sauce, sweet hoisin, nutty toasted sesame oil, and tangy rice vinegar. The fresh ginger and garlic provide a fragrant warmth that permeates the entire dish.
• Ready in Under 30 Minutes: From chopping the vegetables to serving, this entire meal comes together in about half an hour, making it ideal for busy weeknights.
• Flexible Recipe: This recipe is so easy to adapt. You can swap the chicken mince for turkey, pork, or even finely crumbled firm tofu. For more veg, add finely chopped mushrooms or bell peppers along with the onion.
• Great for Social Gatherings: It’s a brilliant dish for a casual get-together. I love to put the platter of filling in the middle of the table with a plate of lettuce cups and let everyone help themselves.
• Family Tested: My kids, who can be fussy about vegetables, really enjoy this meal. They love the interactive part of building their own wraps, and the savoury flavour always gets their approval.

Lettuce Wraps Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are readily available. The quality of your soy sauce and hoisin sauce really makes a difference. I prefer using Kikkoman’s Naturally Brewed Soy Sauce for its well-rounded flavour. The list might seem long, but it’s mostly for the sauce, which is what gives this dish its signature taste.

• 1 tbsp vegetable oil or sesame oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 500g chicken mince (or turkey/pork)
• 1 large carrot, finely diced
• 225g tin of water chestnuts, drained and finely diced
• 3 spring onions, thinly sliced (greens and whites separated)
• For the Sauce:
• 60ml reduced-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornflour
• 1 tbsp water
• For Serving:
• 1-2 heads of Iceberg or Little Gem lettuce, leaves separated
• Optional garnishes: chopped peanuts, fresh coriander, chilli flakes

Ashley’s Tip: For the best lettuce cups, choose a head of Iceberg lettuce that feels heavy for its size and has tightly packed leaves. To easily separate the leaves without tearing them, cut out the core, then hold the head upside down under cool running water. The water will get between the layers and help them peel apart beautifully.

How to Make This Lettuce Wraps Recipe

The process for making these low-carb lettuce wraps is very straightforward. We’ll start by creating our aromatic base, then cook the filling, and finally bring it all together with the sauce. The key is to have all your ingredients prepped and ready to go before you start cooking.

1. Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, rice vinegar, and toasted sesame oil. In a separate tiny bowl, mix the cornflour with 1 tablespoon of water to create a slurry. Set both aside.
2. Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the finely diced onion and cook for 3-4 minutes, until it softens and becomes translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Brown the Mince: Add the chicken mince to the pan. Use a wooden spoon or spatula to break it up into small pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and starting to brown slightly. This browning step adds a huge amount of flavour.
4. Add the Vegetables: Stir in the finely diced carrot, water chestnuts, and the white parts of the spring onions. Cook for another 2-3 minutes, just to soften the carrots slightly. We still want to retain that lovely crunch from the water chestnuts.
5. Pour in the Sauce: Give your sauce mixture a quick whisk again and pour it into the pan with the chicken. Stir everything together to coat well. Bring the mixture to a gentle simmer.
6. Thicken the Filling: Pour in the cornflour slurry and stir continuously. Let the sauce simmer and bubble for 1-2 minutes. You’ll see it thicken into a lovely glaze that clings to the mince. I find that this is the most important step for getting the consistency just right.
7. Finish and Serve: Turn off the heat and stir in the green parts of the spring onions. Transfer the filling to a serving bowl. Arrange your clean, dry lettuce leaves on a platter alongside the filling. Let everyone assemble their own fresh wraps, adding garnishes like chopped peanuts or coriander if you like.

Tips From My Kitchen

• Mince Matters: Don’t overcrowd the pan when cooking the mince. If your pan isn’t large enough, cook it in two batches. This allows the mince to brown properly rather than steam, which is essential for developing a deep, savoury flavour.
• The Secret to a Non-Soggy Wrap: I used to struggle with a watery filling until I discovered this technique. The cornflour slurry is key. It takes the sauce from a thin liquid to a thick glaze that coats the filling beautifully, ensuring your lettuce cups stay crisp and don’t fall apart.
• Make-Ahead: The chicken filling can be made up to 2 days in advance. Store it in an airtight container in the fridge. When you’re ready to eat, just reheat it gently in a pan or the microwave. Wash and dry the lettuce leaves ahead of time too; store them wrapped in a paper towel inside a zip-top bag in the fridge to keep them crisp.
• Storage: Store leftover filling separately from the lettuce leaves in an airtight container in the fridge for up to 3 days. The filling does not freeze well due to the water chestnuts, which can become spongy upon thawing.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

• Large frying pan or skillet
• Sharp knife and cutting board
• Small mixing bowls
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about this healthy recipe is how easily you can tweak it to your liking. Here are a few of my favourite variations:

• Spicy Version: To add a bit of heat, stir in 1-2 teaspoons of sriracha or a chilli garlic sauce along with the other sauce ingredients. You can also add some finely diced fresh red chilli with the garlic and ginger.
• Vegetarian/Vegan Option: For a plant-based version, substitute the chicken mince with 400g of crumbled firm tofu or a plant-based mince alternative. You can also add finely diced shiitake or chestnut mushrooms for a meaty texture. Ensure your hoisin sauce is vegan-friendly.
• Different Protein: This recipe works wonderfully with pork mince or turkey mince. If using pork, you might not need as much oil to start, as it will release more of its own fat. For another great appetiser, check out my recipe for Salmon Cakes Canned Salmon Recipe.

What to Serve With This Lettuce Wraps Recipe

While these lettuce wraps are a fantastic light meal on their own, you can easily turn them into a more substantial spread with a few simple additions.

• Steamed Jasmine Rice: A small bowl of fluffy jasmine rice on the side is great for soaking up any extra sauce and making the meal more filling.
• Asian-Inspired Slaw: A simple slaw made from shredded cabbage, carrots, and a light rice vinegar dressing adds another layer of freshness and crunch to the meal.
• Light Soup: For a more complete dinner, start with a light soup. My Lentil Soup Recipe Hearty Comfort offers a lovely contrast, though a simple miso soup would also be a great choice.
• Drink Pairing: A crisp, dry Riesling or a light lager beer complements the savoury and slightly sweet flavours of the filling without overpowering them.

Frequently Asked Questions

Can I make the filling ahead of time?

Absolutely! This is one of my favourite things to prep in advance. You can cook the entire filling, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. Simply reheat it in a skillet over medium heat until warmed through before serving.

What’s the best type of lettuce for lettuce wraps?

The best lettuce provides a sturdy, cup-shaped vessel for the filling while being crisp and refreshing. My top choice is Iceberg lettuce for its superior crunch and natural cup shape. Butter lettuce (like Bibb or Boston) is also a great option; it’s softer and more pliable but still holds the filling well. Little Gem lettuce also works beautifully, creating smaller, boat-shaped wraps.

How do I store leftovers?

It’s very important to store the filling and the lettuce leaves separately to prevent the lettuce from wilting. Place the cooled filling in an airtight container in the fridge for up to 3 days. Keep the lettuce leaves in a separate bag or container, perhaps with a piece of kitchen roll to absorb any moisture.

Can I use ground beef instead of chicken?

You can, but it will change the flavour profile significantly. Ground beef has a much stronger flavour. If you choose to use it, I recommend draining off any excess fat after browning it, before you add the sauce, to prevent the final dish from being too greasy. Pork or turkey mince are closer substitutes for chicken. If you enjoy beef, you might also like my recipe for Stuffed Peppers With Rice Recipe Dinner.

My filling seems too watery. What did I do wrong?

This is a common issue, and it’s usually down to one of two things. First, make sure you’re not overcrowding the pan when cooking the mince, as this can cause it to steam and release water. Second, don’t skip the cornflour slurry! It’s the magic ingredient that thickens the sauce into a glaze. Ensure you let it simmer for a full minute or two to allow it to activate and properly thicken the filling.

Lettuce Wraps Recipe

Savory chicken mince cooked in a flavorful Asian-inspired sauce with crunchy water chestnuts and carrots, served in crisp lettuce cups for a fresh and light meal.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 tbsp vegetable oil or sesame oil
• 1 medium onion finely diced
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 500 g chicken mince or turkey/pork
• 1 large carrot finely diced
• 225 g tin of water chestnuts drained and finely diced
• 3 spring onions thinly sliced (greens and whites separated)

For the Sauce

• 60 ml reduced-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornflour
• 1 tbsp water

For Serving

• 1-2 heads of Iceberg or Little Gem lettuce leaves separated
• Optional garnishes: chopped peanuts fresh coriander, chilli flakes

Method

 

1. Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, rice vinegar, and toasted sesame oil. In a separate tiny bowl, mix the cornflour with 1 tablespoon of water to create a slurry. Set both aside.
2. Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the finely diced onion and cook for 3-4 minutes, until it softens and becomes translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Brown the Mince: Add the chicken mince to the pan. Use a wooden spoon or spatula to break it up into small pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and starting to brown slightly. This browning step adds a huge amount of flavour.
4. Add the Vegetables: Stir in the finely diced carrot, water chestnuts, and the white parts of the spring onions. Cook for another 2-3 minutes, just to soften the carrots slightly. We still want to retain that lovely crunch from the water chestnuts.
5. Pour in the Sauce: Give your sauce mixture a quick whisk again and pour it into the pan with the chicken. Stir everything together to coat well. Bring the mixture to a gentle simmer.
6. Thicken the Filling: Pour in the cornflour slurry and stir continuously. Let the sauce simmer and bubble for 1-2 minutes. You'll see it thicken into a lovely glaze that clings to the mince. I find that this is the most important step for getting the consistency just right.
7. Finish and Serve: Turn off the heat and stir in the green parts of the spring onions. Transfer the filling to a serving bowl. Arrange your clean, dry lettuce leaves on a platter alongside the filling. Let everyone assemble their own fresh wraps, adding garnishes like chopped peanuts or coriander if you like.

Notes

The filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving with fresh lettuce leaves.

I really hope you give this lettuce wraps recipe a try. It has become such a staple in our home for its fresh taste and how enjoyable it is to eat. It’s a meal that always gets compliments and brings a bit of fun to the dinner table. If you make it, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures!

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