The Easiest, Tastiest Chicken Lettuce Wraps!
Craving those savory, restaurant-style lettuce wraps but not the hassle? Say hello to your new favorite weeknight hero! This recipe delivers all the tangy, savory, and slightly spicy flavor you love, with the incredible ease of a slow cooker. It’s the ultimate ‘set it and forget it’ meal that works equally well for a light, healthy dinner or as a crowd-pleasing appetizer for your next get-together. Just grab your medium-sized slow cooker and let’s get cooking!
Ingredients
• 4 tablespoons olive oil, divided
• 2 pounds / 900g ground chicken
• ½ cup finely chopped onion
• 3 scallions, white and green parts chopped
• 4 garlic cloves, chopped
• 1 can (8-ounce / 225g) water chestnuts, drained and diced
• 1 red bell pepper, cored, seeded, and diced
• 5 tablespoons soy sauce
• 1 teaspoon sriracha, or more to taste
• 2 tablespoons creamy natural peanut butter
• 2 tablespoons white wine vinegar
• 2 teaspoons sesame oil
• 1 head iceberg or butter lettuce, leaves separated
Instructions
1. Prep the Slow Cooker: Rub the sides and bottom of your stoneware with 1 tablespoon of the olive oil to prevent sticking.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 8 to 10 minutes, breaking it up with a spoon until browned. Transfer the cooked chicken to the prepared slow cooker.
3. Sauté the Aromatics: Add the remaining tablespoon of olive oil to the same skillet. Sauté the onion and scallions for 2 to 3 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant. Pour this mixture into the slow cooker.
4. Combine and Cook: Add the diced water chestnuts and red pepper to the slow cooker. In a small bowl, whisk together the soy sauce, sriracha, peanut butter, vinegar, and sesame oil until smooth. Pour the sauce over the and stir well to combine. Cover and cook on Low for 2 to 3 hours.
5. Assemble and Serve: Spoon the warm chicken mixture into a serving bowl. To eat, guests can spoon the filling into the center of a fresh lettuce leaf, fold, and enjoy immediately.
Nutritional Information
• PER SERVING: 393 CALORIES ★ FAT 26 G (60%) ★ NET CARBS 8 G (8%) ★ PROTEIN 31 G
Pro Tips
• For extra crunch, top the wraps with chopped peanuts, crispy chow mein noodles, or toasted sesame seeds just before serving.
• Don’t overcrowd the lettuce cups. A few spoonfuls of filling per leaf makes them easier to eat without spilling.
• The chicken filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat before serving.
• To save prep time, use a food processor to finely chop the onion, bell pepper, and water chestnuts.
FAQ
Q: What is the best kind of lettuce for wraps
A: Butter lettuce (like Bibb or Boston) and Iceberg lettuce are the best choices. Butter lettuce is soft and forms a natural cup, while Iceberg provides a superior crunch and sturdiness.
Q: Can I use ground turkey instead of chicken
A: Yes, absolutely. Ground turkey is an excellent substitute for ground chicken in this recipe. You could also use ground pork with great results.
Q: How can I make this recipe gluten-free
A: To make these lettuce wraps gluten-free, simply replace the soy sauce with an equal amount of gluten-free tamari or coconut aminos. Always double-check that your other packaged ingredients are certified gluten-free.
Q: Can I make the filling ahead of time
A: Yes, this recipe is perfect for meal prep. The cooked chicken filling can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.
