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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

Reviews (7 reviews)

  • user-7497618 | 09/21/2020

    This was just great. I used ground chicken thighs, and the only change I made was celery instead of water chestnut. I added the celery slices earlier, about 5 minutes in to cooking the chicken, to make them crisp but not raw.

  • ava2005 | 03/03/2019

    4.5 stars. I have made this recipe at least 7-8 times over the past 18 months. I find it great as is - that said, a little heat goes a long way in my family - but you can add more sriracha (and garlic) if you prefer more spice. I have tried this with a mix of ground turkey and ground pork as well. But our favorite is the ground chicken as it has a light clean taste. I don't change a thing with regard to the recipe other than a splash more soy sauce, and a sprinkle of cashews on occasion.

  • User avater
    22Twain | 10/16/2018

    This is a great weeknight dinner, quick and easy to prepare. I used 93/7 Ground Turkey, which worked really well in the recipe and had more flavor than ground chicken.

  • 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.

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