If you’re not familiar with lettuce cup wraps, you basically use the lettuce as a vehicle for the filling. It adds freshness and crunch and makes a great summer dinner. I used Romaine lettuce because that’s what I had access to, but butter lettuce is more typical or whichever lettuce you prefer and/or can access.

The filling lasts a good few days in the fridge, so you can make a batch and have it over a few days. Chicken does tend to dry out quickly, so just re-warm the amount you’ll be using each time. Try not to re-heat all of it unless you’ll be using it all at once.


  • 2-3 tbsp oil
  • 1 small onion (or half a larger one)
  • ½ green pepper
  • ½ red pepper
  • 1 lb. ground white chicken
  • 2 garlic cloves, crushed
  • 1 8-oz can water chestnuts, sliced
  • Salt
  • Pepper

Sauce Ingredients

  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp smooth peanut butter
  • ¼ tsp ginger powder


  • Lettuce (butter lettuce, romaine lettuce)
  • Chopped peanuts
  • Toasted sesame seeds
  • Red chili peppers
  • Scallions


  1. Dice the onion and peppers very finely. Heat the oil in a wide skillet and saute the onion and peppers for a few minutes, until just starting to soften. Add the garlic, water chestnuts, and the ground chicken, breaking the chicken up into small pieces with a spoon as you saute it. Season with salt and pepper. Reduce heat to low-medium.
  2. Whisk the sauce ingredients together and pour over the chicken. Simmer for 5-10 minutes. Remove from heat.
  3. Serve a scoop of warm chicken mixture in lettuce cups. Top with peanuts, scallions, sesame seeds, and thin slices of red chili peppers.

Recipe closely based upon Joyfoodsunshine.com