Asian Lettuce Wraps {Crock Pot or Stovetop}

The moment we turned 16, my high school friends and I used our newfound freedom (and the ability to borrow our parents’ cars) to meet for dinner at a certain favorite Asian restaurant chain. We felt very adult and fancy, especially when we split an order of Asian Lettuce Wraps.

Healthy Crockpot Asian Lettuce Wraps with ground chicken or ground turkey, green onions, and fresh veggies. BETTER THAN PF CHANG’S! This fresh, healthy slow cooker recipe is so easy to make and the sauce is so flavorful and not too spicy. Serve with lettuce cups or rice for a delish low carb meal.

I first wrote about the arrival of this illustrious Asian restaurant chain in my small hometown and the love affair with Asian lettuce wraps that it sparked back when I shared this recipe for Vegetarian Lettuce Wraps a few years ago.

As it turns out, you share my Asian lettuce wrap love! That recipe is still one of the most popular on my site, and I’ve received requests for a chicken breast lettuce wraps recipe with a similar flavor profile.

Guess what? Today is the day!

Easy Asian Lettuce Wraps made in the slow cooker or on the stove. Protein packed, crunchy, and full of flavor!

This Asian Lettuce Wraps recipe has all the same sweet crunch and addictive taste as my vegetarian lettuce wraps but is made with ground chicken instead of tofu (if you prefer Asian turkey lettuce wraps, you can use ground turkey instead).

They also offer a few other advantages.

One: Crock Pot. This recipe is made in the slow cooker so you have maximum flexibility. It also makes these easy lettuce wraps a great choice for parties, as guests can help themselves.

Two: Scale. While I love my vegetarian lettuce wraps, a comment I frequently received was that they were gone in a single evening.

The healthy lettuce wrap filling with chicken, mushrooms, and carrots is made easy in the slow cooker.

While a clean plate is the most sincere of compliments for any home cook, as a lover of meal prep (and anytime I can cook once and eat more than once), I also recognize the benefit of having leftovers.

Today’s recipe for healthy chicken lettuce wraps yields a generous portion of the filling. Any amount you don’t finish will last in the refrigerator for several days and can be frozen for several months.

In addition to serving the chicken filling as a lettuce wraps, we also enjoyed it warmed up with rice. I’ve also mixed it with romaine for a salad.

Want to get really wild? Take a note from my “I work from home and anything in the fridge is fair game for lunch” book. Try this healthy lettuce wrap filling mixed with scrambled eggs and a few extra shots of soy sauce. SO GOOD!

Asian Lettuce Wraps—Prepare to Fall in Love

What makes this recipe special is its blend of nuanced flavors and textures.

The “Why can I not stop eating this???” factor is the sauce. It’s a well-balanced mix of hoisin (think of hoisin as sweet Asian BBQ sauce), soy sauce, sesame oil, and rice vinegar, all of which you can find in the Asian section of most grocery stores. It’s the right blend of sticky, sweet, and salty.

The “meat” of the recipe is chicken (of course), along with mushrooms (I promise their flavor is subtle—they add depth but won’t overpower), and shredded carrots. Every spoonful provides double-duty servings of both protein and veg.

The “crunch” comes from water chestnuts, which are mild but oh so worthwhile.

The ingredients blend together beautifully, and every bite delivers on both taste and texture.

Healthy Asian Lettuce Wraps. Full of flavor and easy to make! Ground chicken or turkey and vegetables with a delicious Asian sauce served in lettuce wraps.

What to Serve with Lettuce Wraps

Since these Asian Lettuce Wraps offer protein and veggies in a single serving, we enjoyed them as a standalone dinner. If you serve them with brown rice or quinoa, you’ll hit every food group in a single meal!

More Healthy Crock Pot Recipes with Chicken

Recommended Tools to Make Asian Lettuce Wraps

  • I have a 6-quart programmable slow cooker. I love that it switches to “keep warm” at the end of the cooking time so my food rarely overcooks.
  • You can also cook the Asian chicken filling on your stove. See recipe notes for details.
Healthy Crockpot Asian Lettuce Wraps with ground chicken or ground turkey, green onions, and fresh veggies. BETTER THAN PF CHANG’S! This fresh, healthy slow cooker recipe is so easy to make and the sauce is so flavorful and not too spicy. Serve with lettuce cups or rice for a delish low carb meal.
4.58 from 7 votes
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Asian Lettuce Wraps

Yield: 8 cups
Prep Time:
20 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 30 mins

Healthy Crockpot Asian Lettuce Wraps with ground chicken or ground turkey, green onions, and fresh veggies. Better than PF Chang's! This fresh, healthy slow cooker recipe is easy to make, and the sauce is so flavorful and not too spicy. Serve with lettuce cups or rice for a delicious meal.


  • 1/2 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce — plus 1 tablespoon, use tamari to make gluten free
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground chicken breast
  • 1 small bunch green onions — thinly sliced, white/light green and dark green parts divided
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic — minced (about 2 teaspoons)
  • 8 ounces baby bella cremini mushrooms — finely chopped
  • 1 1/2 cup grated carrots — from about 3 large carrots
  • 1/2 teaspoon red pepper flakes — reduce to 1/4 teaspoon or omit if sensitive to spice
  • 2 cans water chestnuts, drained and finely chopped — (8 ounce cans) drained and finely chopped
  • 2 heads butter lettuce


  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  2. Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
  3. Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
  4. To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

Recipe Notes

  • To make on the stovetop: Prepare the recipe through step 2 in a large, deep skillet or Dutch oven. Reduce the heat to low and let cook until the chicken and mushrooms are very tender and the sauce has thickened, about 15 to 20 minutes. Check and stir periodically. Stir in the water chestnuts and green tops of the green onions. Enjoy!
  • I do not recommend cooking this recipe on high in the slow cooker. The filling does best over low heat so that it becomes nice and tender.
  • Leftover filling can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Fill lettuce cups just before serving.
  • Other serving ideas: Try the filling over cooked brown rice or quinoa. Delicious!
Course: Dinner
Cuisine: Chinese
Keyword: Asian Lettuce Wraps, Easy Chinese Food, Healthy Lettuce Wrap Recipe

Nutrition Information

Amount per serving (1 (of 8), about 1 cup filling) — Calories: 247, Fat: 5g, Saturated Fat: 1g, Cholesterol: 60mg, Carbohydrates: 21g, Fiber: 2g, Sugar: 10g, Protein: 28g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I LOVE lettuce wraps and my husband does, too.  I didn’t think about adding water chestnuts at the end and suppose they keep their crunch better that way.  I usually sprinkle chopped peanuts or sliced almonds at the end.  I like that flavor and crunch.  This will be my go-to wrap recipe.  Thank you!

  2. Ooo…lettuce wraps are always welcome in my house. Especially with asian flavors! These look amazing!

  3. I have made your veg Asian lettuce wraps many times and am VERY excited about this version – particularly the scale part of it. Thanks for another great recipe for me to add into my regular mix, Erin!

  4. These Asian lettuce wraps look ahhmazing!! Love that you used the crock pot to make the filling. It’s perfect for lunch or dinner meal prep! So versatile in either the lettuce wraps, over rice or in a salad! WINNING!! 

  5. These look amazing Erin!! I cannot wait to try! I love the tip for chestnuts! Hope you are having a great week!

  6. This is definitely on my menu to make for next week!!

  7. This is my PERFECT meal!!!

  8. The flavor in these was amazing! Husband could not stop saying how good they were. Unfortunately I forgot to add the water chestnuts and scallions at the end. We had half of it left so I put them all in there. Looking forward to leftovers :)

  9. Made these for dinner tonight. Super yummy, of course! I thought the sauce would thicken and become a little stickier, but they were still delicious. Another one of your awesome recipes to add to my weeknight menus! Your blog has really added a lot of new yummy meals to our boring staples. Thanks so much!!!

    • Jess, I’m thrilled to hear you’ve found some new favorite recipes, and I’m glad you enjoyed this one too. Thanks so much for taking the time to share this review!

  10. I used the stove top method. Chicken was tender but not mushy. Fabulous recipe!

  11. These look so amazing! I’m going to try these tonight! Could I make a bit more sauce separately to drizzle on top or should it only be cooked in with the slow cooker?

  12. Just found your recipe and it sounds amazing. Definitely going to try it. I had a question though. I like mushrooms, but my boyfriend is allergic, would omitting them change the flavor too much? If so, I’ll just make it for me, myself, and I. ;)

    • Hi Jennifer! I want to update my prior comment—-I do think the mushrooms add some key flavor to this. THAT SAID, it would still be tasty without, just different. You might try adding a little Worcestershire sauce to recreate the umami, earthy flavor of mushrooms. That way you can both enjoy it!

  13. Thanks Erin! I wondered if it would change it, especially since they’re baby bella’s. I may try it with worchester sauce, but he may just be on his own too. Lol. ;)

  14. I made this tonight. It smells very good but the ingredients were very dry. There wasnt hardly any liquid to cook with. To keep it from burning, I cooked it for only an hour or so. It needed some other form of liquid besides the little bit of sauce mixture that was suppose to cook the meat and thicken. There was nothing there

    • Billie, I am sorry to hear this! Other readers have tried it and had success. Could some of the liquid be missing from the sauce or did you use extra chicken or omit the mushrooms, which let off liquid too? Regardless, I know it’s disappointing to try a recipe and not have it it turn out, so I’m sorry that was the case here.

  15. Hi, could I  use ginger paste instead of fresh ginger ?  If so how much paste what are use ?  this looks absolutely delicious !

    • Susan, do you mean the kind that comes refrigerated or frozen (so it’s fresh but pre-ground?). If yes, that’s totally fine! Follow the substitution amount on your package.

  16. ME OH MY! I made these lettuce wraps yesterday and they were DELICIOUS! I omitted the water chestnuts and the ginger but I did add sriracha at the very end, right before devouring my delicious lettuce wraps. Thank you for the great recipe! I love love love it!

  17. Hello! This recipe sounds amazing! I’d like to prepare it for a larger crowd. How would you recommend adjusting the recipe with 10 pounds of chicken? 

    • Hi Diane! I’ve never more than doubled the recipe, so it’d be an experiment to do 5 times the recipe for 10 pounds. You’ll definitely need more than one pan and should cook it in batches to make sure that everything can saute properly/evenly.

  18. My family really loved this dish! I even got a dad joke out of it, “are you sure you’re not Chinese or something?” Terrible I know, but delicious and will definitely make again and again!

  19. This sounds like a perfect light dinner option. I would like to make for a work event that would be about 4 pm -but work all day too – how would you recommend cooking for that situation? Also would like to double recipe? 

    • Hi Virginia, I’d recommend making the filling ahead and then warming it up for your work event and setting out the lettuce cups separately. I think doubling the recipe should work fine! I hope you enjoy!

  20. I had something similar in AZ last week and I can’t wait to try these. They look and the ingredients sound delicious. :-)

  21. My family and I liked this recipe very much. I made it over the stove rather than crock pot, simmered it for about 20 minutes, added a cornstarch slurry to thicken the sauce. Since chicken is very bland, there is a lot of sodium in the hoisin sauce and “low sodium” soy sauce to balance out the other ingredients. A plus is the amount of vegies in the recipe, making it a little healthier. Fresh water chestnuts would be great, but if not available, use a chopped up jicama. Jicama has more crunch and freshness than canned water chestnuts. Overall tasty recipe, makes a large amount for company dinner appetizer.

  22. I’ve made this twice, and it was great! Thanks!

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