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+ servings

Chicken Lettuce Wraps with Edamame

These chicken lettuce wraps are an amazing alternative to sandwiches and tacos. Full of veggies, big on flavor and fun to eat, your kids will ❤️them!
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Time 28 minutes
Servings 6
Calories 265kcal


  • 1 1/2 T sesame oil
  • 1 lb ground chicken
  • 1 small onion (chopped)
  • 1 cup carrots (shredded)
  • 2 ribs celery (chopped)
  • 2 cloves garlic (minced)
  • 1 inch fresh ginger (chopped)
  • 1/4 cup hoisin sauce
  • 2 T soy sauce
  • 8 oz package of frozen, in-shell edamame
  • 1/2 t salt
  • 1 handful peanuts (crushed)
  • 1 head butterhead lettuce (Bibb, Boston, or Butter) (rinsed and leaves broken apart at the core to form wraps)
  • a couple leaves of hand torn fresh cilantro (optional)
  • sriracha hot sauce (optional)


  • Heat sesame oil in a medium pan on medium heat. Add ground chicken and cook, breaking apart into small pieces, until chicken is no longer pink (about 5 mins).
  • Add onion, carrots, celery, garlic, and ginger to chicken, and cook for 5-6 mins (or until onions are translucent). Add hoisin sauce and soy sauce to chicken an stir until mixed in. Keep heat on low until ready to serve.
  • Cook edamame according to directions on package (either in hot water over stove or in microwave). Put edamame in a bowl and evenly season with salt.
  • Scoop chicken mixture onto open lettuce leaves. 
  • Crush a handful of peanuts in a plastic bag and sprinkle atop the chicken wraps. OPTIONAL: sprinkle wraps with a few pieces of torn cilantro and sriracha.


Serve lettuce wraps with a pinch of fresh cilantro and a few drops of Sriracha.


Calories: 265kcal | Carbohydrates: 15g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 790mg | Potassium: 824mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4525IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg