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Spicy Chicken Lettuce Wraps

 Spicy Chicken Lettuce Wraps
“This is one of my go-to meals when I want a fun and dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts.” —Brittany Allyn, Nashville, Tennessee
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each

2 of 2

Spicy Chicken Lettuce Wraps (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 wraps equals 303 calories, 12 g fat (1 g saturated fat), 67 mg cholesterol, 981 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer