Grilled Chicken Lettuce Wraps

Fresh crunchy lettuce cups brimming with grilled chicken and crisp vegetables make these lettuce wraps an absolute winner for any meal where you want something light and full of flavors. The tangy-sweet Asian-inspired sauce brings everything together for a dish that is as beautiful as it is satisfying. These wraps have become my go-to for speedy weeknight dinners and casual gatherings when I need something that pleases both kids and adults without much fuss.

I first tried these during a hectic spring weeknight and was amazed by how the freshness of the lettuce cups paired so well with the grilled chicken. Now my family asks for them whenever we want something fun and hands-on at the dinner table.

Ingredients

• Boneless skinless chicken breasts or thighs: Provides protein and flavor Choose higher quality free-range or organic chicken for best texture and taste
• Soy sauce or tamari: Brings umami and saltiness Tamari keeps it gluten-free Look for lower sodium options
• Sesame oil: Lends nutty depth Cold-pressed pure sesame oil tastes best
• Rice vinegar: Adds tang and balance Use unseasoned rice vinegar to control sweetness
• Honey or maple syrup: Gives subtle sweetness Choose local honey if possible or real maple syrup for a vegan option
• Garlic clove minced: Infuses the marinade with punchy aroma Pick firm fresh cloves
• Fresh ginger grated: Adds warm bite Fresh ginger root has more zing than dried powder
• Salt and black pepper: Essential for round flavor Use freshly ground pepper and kosher salt
• Large butter lettuce or Bibb lettuce leaves: Form the perfect cup with tender texture Go for leaves that are unblemished and crisp
• Carrot julienned: Brings nice crunch and color Choose firm bright orange carrots
• Cucumber thinly sliced: Adds refreshing snap Look for Persian or English cucumbers
• Red bell pepper thinly sliced: The sweet pop of color Use ripe bell peppers for best sweetness
• Green onions chopped: Delivers a savory finishing note Use both green and white parts
• Fresh cilantro chopped: Optional for herby brightness Choose bunches without wilting or yellowing
• Sesame seeds sprinkle on top: Optional for nutty crunch Toast them lightly for more flavor
• For the Dipping Sauce
• Soy sauce or tamari: Same flavor punch as above Choose low sodium if desired
• Rice vinegar: Lifts up flavors as described above
• Honey or maple syrup: Adds sweetness to balance the sauce
• Sesame oil: Deepens the sauce
• Chili flakes or sriracha: Optional for a little heat Use as much or as little spice as you like
• Required Tools
• Grill or grill pan:
• Mixing bowls:
• Knife and cutting board:
• Tongs:
• Small bowl for sauce:

Instructions

Marinate the Chicken:

In a large bowl mix soy sauce sesame oil rice vinegar honey garlic ginger salt and pepper thoroughly. Add the chicken turning to coat each piece completely and let sit for at least fifteen minutes or up to four hours in the refrigerator. This step is crucial because it infuses the chicken with flavor and helps tenderize it for juicy results.

Grill the Chicken:

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and allow any excess to drip off. Place chicken on the grill and cook for five to six minutes on each side until the internal temperature reads one hundred sixty-five degrees Fahrenheit. Rest the chicken on a plate for about five minutes then slice it thinly against the grain to keep it juicy.

Prepare the Lettuce and Vegetables:

Gently wash and thoroughly dry the lettuce leaves so they remain crisp. Arrange them on a platter to make assembling easier. Slice or julienne the carrots cucumbers and bell peppers then chop your green onions and cilantro if using.

Build the Wraps:

Lay out each lettuce leaf and fill with slices of the grilled chicken. Top with the carrot strips cucumber slices bell pepper strips green onions and if you like a sprinkle of cilantro and sesame seeds. The layering keeps everything fresh and crunchy with every bite.

Make the Dipping Sauce:

In a small bowl whisk together soy sauce rice vinegar honey sesame oil and your choice of chili flakes or sriracha if you want a bit of spice. This sauce brightens up each wrap and can be served on the side for dipping or drizzled right on top.

Serve and Enjoy:

Arrange all wraps on a platter or let guests build their own. Serve immediately while the lettuce is crisp and the chicken is slightly warm for maximum flavor.

Save

I absolutely love the marinated grilled chicken in these wraps because of its bold flavor and tender bite. Kids can even help pile veggies on their own wraps making this a weeknight dinner that doubles as a family activity. Some of our funniest kitchen memories are from trying to eat these without losing filling everywhere.

Storage Tips

Store chicken and vegetables separately in airtight containers in the fridge for up to three days. Keep lettuce leaves dry and wrapped in a paper towel and only assemble wraps right before serving to avoid soggy lettuce. The dipping sauce can be made ahead and kept in a jar in the fridge.

Ingredient Substitutions

Tofu or tempeh work really well instead of chicken if you want a plant-based version. If you do not have fresh ginger you can use a small pinch of ground ginger though the flavor is milder. Swap out honey for agave syrup for an entirely vegan wrap. For extra crunch add a handful of crushed peanuts or chopped cashews.

Serving Suggestions

These wraps go beautifully with steamed jasmine rice or a spicy cucumber salad if you want to add sides. You can make it a platter with quick pickled vegetables or serve with extra dipping sauces like sweet chili or a nutty peanut sauce for variety. I love putting out all toppings so everyone assembles their own.

Cultural Context

Inspired by Asian lettuce wraps these wraps nod to dishes popular in Chinese and Thai cuisines where sharing and assembling food at the table is a tradition. The mix of grilled marinated meat and crisp vegetables in lettuce brings out the joy of communal dining.

Seasonal Adaptations

Swap in whatever crisp vegetables are freshest at your market like thin snow peas in spring shredded purple cabbage in autumn or crunchy daikon radish in winter. Grilled shrimp or sliced steak are great summer proteins too.

Save

Lettuce wraps are fresh easy and make dinnertime interactive and fun. With endless ways to adapt these they will become a staple at your table too.

Recipe Questions

→ What type of chicken works best?

Both boneless chicken breasts and thighs are suitable. Thighs offer extra juiciness, while breasts remain lean.

→ How do I keep lettuce leaves crisp?

Use fresh butter or Bibb lettuce. Wash and dry thoroughly, then refrigerate until ready to serve for maximum crispness.

→ Can I make these gluten-free?

Yes, substitute tamari for soy sauce in both the marinade and dipping sauce to keep the dish gluten-free.

→ What are some protein alternatives?

Try tofu, shrimp, or ground turkey instead of chicken for different flavors and dietary preferences.

→ How can I add extra crunch?

Add chopped nuts like peanuts or cashews, or more crisp vegetables, for additional texture and flavor.

→ Is this dish suitable for meal prep?

Yes, store components separately in the fridge and assemble just before serving for the best results.