Chicken Lettuce Wraps

5 stars
(2 ratings)
Chicken Lettuce Wraps

I’d be lying if I said dinnertime at my house was always a Norman Rockwell painting. It’s the typical juggle of nutty schedules and different dietary preferences, mixed with teenage angst and sibling conflict. But it’s also when we sit down to check in — sharing the sweet and sour of our days, talking through current events, and sharing in the emotional pulse of our family.  

This week’s recipe for Chicken Lettuce Wraps is one of my kids’ favorites because they love making their own creations! Some of us add extra herbs and hot sauce, too. These are healthy, veggie-forward (even if your kids opt out), and packed with flavor. 

As we head into February, I’m still planning for the year ahead (along with my weekly meal plan). Did you make any New Year's resolutions? If so, there’s a good chance they had something to do with food or family. And we can help! 

We launched Raddish Supper Club in September with a mission to answer the neverending question of, “what’s for dinner tonight?” I know that when a friend texts me an awesome recipe, or a co-worker suggests on Slack, “this pasta was great — you should make it”, there is a 95% chance I will do it, because someone I trust told me it’s good. As parents we make 8 zillion decisions each day, and it’s really nice when dinner isn’t one of them.  

This is the simple inspiration behind Raddish Supper Club. Once a week our team suggests a delicious, easy-to-follow, uniquely illustrated, well-tested, and family-approved recipe you should absolutely make. So here’s your nudge from your trusted friends who have made this meal many times before. THIS is what to make for dinner!

Skip the takeout and prepare easy wraps filled with fresh, Asian-inspired flavors.

  • Active Kitchen Time: 30-40 minutes
  • Yield: 4 servings


  • 1 head iceberg lettuce
  • 1 carrot
  • 4 green onions
  • ½ red bell pepper
  • 2 cloves garlic
  • 2-inch piece fresh ginger
  • ½ lime
  • 1 lb ground chicken
  • ¼ cup soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 2 tsp cornstarch
  • 1 Tbsp vegetable oil
  • ⅓ cup chopped peanuts (optional)

Supper Smarts:

  • Speed it Up: Buy tubes of minced garlic and ginger in the produce aisle to save on chopping time.

  • Flavor Town: Add fresh herbs! Cilantro and mint are excellent additions that can be added at the end according to everyone's preferences.

  • Super Swaps: Instead of iceberg lettuce, use cabbage, romaine, butter lettuce, or look for "lettuce boats."

  • Serving Suggestions: Serve with white or brown rice on the side to complete the meal.


Tear lettuce leaves away from 1 head iceberg lettuce and into cups, about the size of your hand.
Prepare toppings. Grate 1 carrot on large holes of box grater. Add to small prep bowl and set aside.
Cut sides away from ½ red bell pepper. Cut into strips, then dice. Add to small prep bowl and set aside.
Prepare sauce. Smash and peel 2 cloves garlic. Mince and add to small bowl.
Peel 2-inch piece fresh ginger. Grate on medium holes of box grater. Measure 2 tsp and add to garlic.
Juice ½ lime. Measure 2 tsp and add to garlic and ginger.
Add ¼ cup soy sauce, 1 Tbsp rice vinegar, 1 Tbsp brown sugar, and 2 tsp cornstarch to garlic mixture. Whisk sauce to combine.
Heat 1 Tbsp vegetable oil in skillet over medium-high heat.
Add 1 lb ground chicken. Break into small pieces. Cook until no longer pink, about 5 minutes.
Add sauce. Bring to boil and cook until thickened, 1-2 minutes. Turn off heat.
Thinly slice 4 green onions and discard roots. Stir into chicken mixture.
Scoop chicken into lettuce leaves. Top with carrots, bell pepper, and ⅓ cup chopped peanuts (if using). TASTE & SHARE!

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Make this recipe? Leave a review!


Becky February 26, 2024 @ 10:41 AM
This had my 5 year old daughter eating ground chicken for the first time in years! She kept asking for more! Great, easy recipe
Lauren January 29, 2024 @ 04:23 PM
This was delicious!!! Thank you!