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Ginger-Sesame-Chicken Lettuce Wraps

Scott Phillips

Servings: 4

These wraps satisfy on every level, delivering the perfect balance of sweet, salt, heat, and crunch in each bite. Ground turkey, pork, and beef all make good substitutes for the chicken.


  • 1 Tbs. cornstarch
  • 2 Tbs. peanut or vegetable oil
  • 6 scallions, trimmed and thinly sliced, greens and whites separated
  • 1-1/2 Tbs. grated fresh ginger
  • 1 Tbs. finely chopped garlic
  • 1 lb. ground chicken
  • 1/2 cup canned sliced water chestnuts, cut into 1/4-inch matchsticks
  • 2 Tbs. dark brown sugar
  • 2 Tbs. soy sauce
  • 1 tsp. Sriracha; more to taste
  • Asian (toasted) sesame oil, as needed
  • 8 to 16 whole tender lettuce leaves, such as Bibb, butter, or red leaf
  • Torn cilantro leaves, for garnish

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 100
  • Sodium (mg): 670
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Sugar (g): 9
  • Protein (g): 39


  • In a small bowl, mix the cornstarch with 3 Tbs. water.
  • Heat the oil in a wok or 12-inch skillet over medium-high heat. Add the scallion whites, ginger, and garlic, and stir-fry until softened, 1 to 2 minutes. Add the chicken and stir-fry, breaking it into small pieces, until no longer pink, 6 to 8 minutes.
  • Add the water chestnuts, sugar, soy sauce, and Sriracha. Give the cornstarch slurry a stir, and add it to the pan, stirring until the sauce thickens. Add the scallion greens, and season to taste with a little sesame oil.
  • To serve, place 1/4 cup of filling in the middle of one (or two stacked) lettuce leaves, and top with a few cilantro leaves and a little more Sriracha, if you like.


Rate or Review


  • user-6995651 | 04/03/2018

    I add toasted cashews and drizzle lime/yogurt on top. Love the dish. Its easy and fast.
    I agree with the other reviewer who suggested cutting back the sugar. 1 tbsp is good.

  • User avater
    ColleenCC | 08/11/2017

    Not bad but a little bland unless you add a lot of Sriracha, which I am not a huge fan of as all that does is add heat while covering some of the more subtle flavors. We added some hoisin sauce to amp it up and I would do this again but something was still missing. Would still definitely make this again as a quick, easy, delicious and healthy weeknight dinner.

  • michtlan | 05/14/2017

    In the description by the author she states "sweet, salt, heat, and crunch". Accurately describes the dish for most people. I do like spicy, hot so I increased the sriracha in the wok along with topping the chicken on the lettuce. Only note I made during the stir fry was to add a bit of water during the cooking of the chicken. Meat was sticking a bit to the wok. I like it well enough to place in my recipe box.

  • CeMac | 04/18/2017

    I would cut the brown sugar to 1 tablespoon, but otherwise very tasty, and easy.

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