Asian Chicken Lettuce Wraps Salad – Fresh, Crunchy, and Ready in Minutes

If you love the flavors of classic lettuce wraps but want something lighter and easier to serve, this Asian Chicken Lettuce Wraps Salad is the perfect solution. It’s crisp, savory, and full of texture, with a punchy dressing that ties everything together. You get tender ground chicken, crunchy veggies, and cool lettuce all tossed into one satisfying bowl.

It’s great for meal prep, weeknight dinners, or a fast lunch that still feels special.

Why This Recipe Works

This salad captures the bold, balanced flavors you expect from Asian-inspired lettuce wraps—sweet, salty, tangy, and a little spicy. The dressing coats the chicken and vegetables so every bite tastes complete. Using ground chicken keeps the cooking simple and quick, and chopping the vegetables into small pieces means you get a crunch in every forkful.

Romaine or butter lettuce adds freshness without weighing things down. It tastes like takeout but feels clean and homemade.

Ingredients

• 1 lb ground chicken (or finely diced chicken breast)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup mushrooms, finely chopped (shiitake or cremini)
• 1 cup carrots, shredded or finely julienned
• 1 red bell pepper, finely diced
• 1 small cucumber, seeded and diced
• 4 green onions, thinly sliced
• 1 small head romaine or butter lettuce, chopped into bite-size pieces
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts or cashews, chopped (plus more for topping)

For the dressing:

• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice (fresh)
• 1 tablespoon honey or maple syrup
• 1–2 teaspoons sesame oil
• 1–2 teaspoons chili-garlic sauce or sriracha (adjust to heat preference)
• 1 teaspoon cornstarch (optional, for a slightly glossy cling to the chicken)

Optional toppings: toasted sesame seeds, crispy shallots, extra lime wedges

How to Make It

1. Make the dressing. In a small bowl, whisk soy sauce, hoisin, rice vinegar, lime juice, honey, sesame oil, and chili-garlic sauce. If using cornstarch, whisk it in until smooth.

   Set aside.

2. Prep the vegetables. Chop everything small so it mixes well and you get even bites. Keep the lettuce separate for now.
3. Cook the aromatics. Heat the oil in a large skillet over medium-high heat. Add onion, garlic, and ginger.

   Cook 2–3 minutes until fragrant and softened.

4. Brown the chicken. Add ground chicken, breaking it up with a spatula. Cook until no longer pink and lightly browned, about 5–7 minutes.
5. Add mushrooms and carrots. Stir in the mushrooms and carrots. Cook 3–4 minutes until the mushrooms release moisture and soften.
6. Glaze with dressing. Pour half of the dressing over the chicken mixture.

   Stir and cook 1–2 minutes until it clings to the meat. Remove from heat and let it cool slightly.
7. Assemble the salad. In a large bowl, combine lettuce, bell pepper, cucumber, green onions, cilantro, and peanuts. Add the warm chicken mixture.
8. Toss and taste. Drizzle in the remaining dressing to taste and toss gently.

   Adjust with more lime, soy, or chili-garlic sauce as needed.

9. Serve. Top with extra peanuts, sesame seeds, or crispy shallots. Serve right away while the chicken is still warm and the lettuce is crisp.

Storage Instructions

• Store components separately. Keep the cooked chicken mixture in an airtight container in the fridge for up to 4 days. Store chopped lettuce and veggies in a separate container lined with paper towel to absorb moisture.
• Keep the dressing in a jar. Refrigerate for up to a week.

  Shake before using.

• Reheating. Warm the chicken gently on the stovetop or in the microwave just until heated through. Do not heat the lettuce.
• Meal prep tip: Portion chicken and veggies into containers and bring the dressing separately. Toss right before eating.

Benefits of This Recipe

• Light but satisfying. You get protein, crunch, and flavor without a heavy sauce or noodles.
• Fast weeknight option. Most of the time is spent chopping.

  Cooking takes under 15 minutes.

• Flexible and customizable. Swap proteins, adjust the spice, or add more veggies based on what you have.
• Meal prep friendly. The chicken holds well, and the dressing keeps flavors bright all week.
• Nutrient dense. Packed with fresh vegetables, herbs, and lean protein.

What Not to Do

• Don’t overdress the salad. Add less dressing first, toss, then add more if needed. Wet lettuce gets soggy fast.
• Don’t skip cooling the chicken slightly. If it’s piping hot, it will wilt the lettuce.
• Don’t cut the veggies too large. Small, even pieces make the salad easier to eat and better mixed.
• Don’t use high-sodium soy sauce without tasting. You can over-salt the salad quickly. Low-sodium helps balance the flavors.
• Don’t store the salad fully assembled. Keep components separate to maintain texture.

Recipe Variations

• Turkey or tofu version: Swap ground chicken for ground turkey or crumbled extra-firm tofu.

  With tofu, press it first, then sauté until golden before adding dressing.

• Low-carb, higher fat: Add avocado and extra peanuts or cashews. Use less honey and more lime to keep it bright.
• Spicy peanut twist: Whisk 1–2 tablespoons peanut butter into the dressing and thin with a splash of water. Add extra chili-garlic sauce.
• Mango or pineapple: Stir in diced mango or pineapple for a sweet contrast to the savory chicken.
• Herb-forward: Add Thai basil and mint along with cilantro for a fresh, aromatic finish.
• Gluten-free: Use tamari or coconut aminos and make sure your hoisin is gluten-free.
• Extra crunch: Add shredded purple cabbage or water chestnuts.

FAQ

Can I make this ahead?

Yes.

Cook the chicken and chop the veggies up to 2 days in advance. Store everything separately and toss with dressing just before serving. This keeps the lettuce crisp.

What lettuce is best?

Romaine, butter lettuce, or little gem are ideal.

They’re sturdy enough to stay crunchy and hold up to the warm chicken and dressing.

How do I make it vegetarian?

Use crumbled extra-firm tofu or tempeh. Sauté until lightly browned, then add the dressing. You can also add edamame for extra protein.

Is there a substitute for hoisin sauce?

Mix a little extra soy sauce with a touch of honey and a splash of rice vinegar.

It won’t be exactly the same, but it gives a similar sweet-salty profile.

How spicy is it?

It’s mild to medium, depending on how much chili-garlic sauce you use. Start with 1 teaspoon and add more to taste. You can also serve extra on the side.

Can I use leftover rotisserie chicken?

Absolutely.

Shred it finely and warm it with a splash of the dressing in a skillet. Then assemble the salad as directed.

What if I don’t have mushrooms?

Skip them or substitute finely chopped zucchini or water chestnuts for texture. The recipe is very forgiving.

How can I make the dressing lighter?

Use less oil and hoisin, and add more lime juice and rice vinegar.

You can also sweeten with just a small splash of honey or skip it entirely.

Will the salad get soggy?

Not if you toss just before serving and avoid overdressing. If you’re packing it for lunch, keep the dressing in a separate container and add it when you’re ready to eat.

What can I serve with it?

Steamed rice, cauliflower rice, or a side of miso soup pairs well. For extra crunch, add a small side of pickled cucumbers.

In Conclusion

This Asian Chicken Lettuce Wraps Salad delivers big flavor with simple steps and fresh ingredients.

It’s quick to make, easy to customize, and light enough for any day of the week. Keep the components on hand, and you’ll have a fast, flavorful meal whenever you need it. One bowl, tons of texture, and a dressing that keeps you coming back for another bite.