Easy Asian Chicken Lettuce Wraps

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These low-carb Asian chicken lettuce wraps are a great way to use up leftover chicken and are really fast and easy to make. The tangy-sweet sauce has only four ingredients! Ready in 15 minutes.

Prep Time 15 minutes | Total Time 15 minutes




  • 1/2 cup mayo
  • 2 teaspoons rice vinegar
  • 4 teaspoons hoisin sauce
  • 1-2 cloves garlic minced


  • 1 cup shredded cooked chicken (or more, to taste)
  • 1 head butter leaf lettuce
  • Spring onions/scallions (green parts) to taste
  • Cucumber chopped, to taste
  • 1 medium carrot julienned 
  • Salt & pepper to taste
  • Lime wedges for serving


  1. Prepare the dressing by mixing mayo, rice vinegar, hoisin sauce, and garlic. Set aside.
  2. Prepare spring onions, cucumber, and carrot by chopping into desired size pieces. I julienned the carrot.
  3. Carefully remove leaves from lettuce one by one, choosing ones that are shaped well for holding the wrap contents.
  4. Assemble wraps by adding chicken, spring onions, cucumber, and carrot to each lettuce leaf. Drizzle dressing over them. Add salt & pepper if desired and a squeeze of lime juice. Serve immediately.

Recipe Notes

  • If I’m making this for lunch just for me, I halve the recipe.
  • Great for an appetizer or light meal.
  • The number of wraps you make really depends how much you stuff in them. 

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