Spicy Chicken Lettuce Wraps Recipe
Spicy Chicken Lettuce Wraps Recipe photo by Taste of Home
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Spicy Chicken Lettuce Wraps Recipe

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This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. —Brittany Allyn, Nashville, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound chicken tenderloins, cut into 1/2-inch pieces
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
  • 2 garlic cloves, minced
  • 1/3 cup stir-fry sauce
  • 1 teaspoon reduced-sodium soy sauce
  • 8 Bibb or Boston lettuce leaves
  • 1/4 cup salted peanuts
  • 2 teaspoons minced fresh cilantro

Nutritional Facts

2 each: 303 calories, 12g fat (1g saturated fat), 67mg cholesterol, 981mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 32g protein.


  1. Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
  2. Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through.
  3. Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling. Yield: 4 servings.
Editor's Note: This recipe was tested with House of Tsang Saigon Sizzle Sauce.
Originally published as Spicy Chicken Lettuce Wraps in Taste of Home June/July 2010, p57

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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shawnba User ID: 2581969 259260
Reviewed Jan. 5, 2017

"easy and flavorful. Only 4 stars because it wasn't spicy at all. If you want it spicy, I would add some red pepper flakes to the oil while it's heating. Definitely a keeper"

colleenscooking User ID: 5464146 191734
Reviewed Sep. 24, 2010

"We love this recipe! Cut it out of a friends magazine. My friend & I made it that night and loved it. I have since made it 3 times in the last month. I add a TBLS of peanut butter to the oil I do the chicken in. I have a two year old that is often here and he loves it. We just stir the peanuts in at the end instead of garnishing with them. Leftovers are great on salad or in a wrap, pita or tortilla. My husband has to have rice since he doesn't embrace the eating it in a lettuce leaf but rice is nice in the wrap too but not needed if everyone is ok with lettuce. Even picky eaters have loved it!"

mehalv User ID: 4612167 189580
Reviewed May. 25, 2010

"These were delicious! I used a teriyaki marinade as my "stir-fry" sauce, and substituted green onion for cilantro, but otherwise followed the recipe nearly exactly. These were great. My recommendation would be to use a stronger lettuce. I used Boston lettuce, and had a bit up trouble keeping all the tasty filling inside. But that's the fun of lettuce wraps I guess!"

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