Lettuce Wraps Recipe
February 19th, 2009 32 Comments

Lettuce Wraps Recipe

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Lettuce Wraps Recipe


1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil


1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head

Hoisin-Ponzu Dipping Sauce:

3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)

Sweet Chili Sauce:

4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves (chopped)
1/2 tablespoon lime juice


Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.

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32 comments... read them below or add one

  1. Malaysia Classifieds says:

    The photographer deserves an oscar for a brilliantly captured picture. wonderful article. Thanks.

  2. chmpman says:

    I’m a food lover and I like to cook too. I like to cook the dishes I had in restaurant but do it on my own and simple version without recipe. This is one of the dishes I tried at home, with minced pork, water chestnuts, black fungus and dried shrimps, not bad

  3. finsmom says:

    Lettuce wraps are so great and healthy! Your recipe looks fantastic!!!

  4. 5 Star Foodie says:

    I’ve always wanted to try the lettuce wraps and never get the chance. They look delicious! Thanks for sharing this recipe!

  5. HoustonWok says:

    oh wow, thank you for the recipe! you are right PF Changs made lettuce wraps popular here in the U.S. Although I don’t go to PF Changs often, however when I do go I have to order these.

  6. June says:

    Love lettuce wraps, very delicious and refreshing.

  7. aaron fong says:

    so is that the new copyright/ watermark on ur photo?..very the way..the lettuce wrap look so yummy..

  8. Paula says:

    These look like exactly what I need on a bleak febuary day, something light and bright to lift the spirits.

  9. Soo Chin says:

    This is very interesting. I have never seen this dish in Malaysia. I wonder if it’s Chinese food in the US?

  10. My Taste Heaven says:

    Lettuce wraps. I have never tried them, looks like a salad with chicken. I will these lettuce wraps when I go to the US next time.

  11. Chris says:

    I grew up in Msia having this dish, mostly at home. In those days, it was actually chicken fried rice, more economical I suppose.

  12. Gala says:

    inspired by your posting, I tried the recipe today (for dinner), modified a bit (replaced the water chesnuts with apples …. do not have a asian grocery store nearby). Taste great!

  13. NYMY says:

    If there’s 1 Chinese dish made in USA that Americans can be proud of, that would be Lettuce Wrap. I first had it at P.F. Chang’s. Even better, it was at PF Chang’s Las Vegas. Yeah, baby! I was blown away. A must order whenever I eat there or at Pei Wei, the casual version of this restaurant chain. So good I even researched and bought some of its PFCB stock :) Now, that’s putting money $$$ where my mouth is.

  14. Laura says:

    Just wanted you to know that I made these wraps for my family. We really enjoyed it! I appreciate your recipes so much they are so inspiring:->

  15. jesy says:

    thanks 2 rasamalaysia, im gona seduce my boyfrriend with chicken lettuce tonite.

  16. Glen says:

    recipe says 2 water chestnuts… is that 2 small cans?

  17. Glen says:

    btw… how many does this recipe serve?

  18. shelley says:

    Just want to tell you what a delicious recipe this is….Tried it at home, everyone LOVED it. I’m making this again for a party this time!!!

  19. HV says:


    This dish is yummy. It is perfect on days that I just want to eat something light and tasty.

    Thanks to your website….. my husband thinks that I am such a great cook. Your website is my favorite! I am always looking forward to see what’s new.

  20. Pingback:Fab Frugal Food » Meatless Monday: Asian Tofu Lettuce Wraps

  21. Jacky says:

    Hi Rasamalaysia! I love your recipes – thx so much!!!!
    I’ve got a question about the lettuce wraps though; I’ve tried similar ones before in Taiwan, but they were made with small fried shrimps. I can’t find any recipe for that in English though. Have you ever tried them?

  22. Hey I have a recipe just like this on my site:

    It’s funny how the recipes can be so different, yet yield similar results. I don’t use hoisin in mine, but that’s a great idea! Let me know if you want to link our recipes to each other.

  23. Melissa Goh says:

    The lettuce wrap looks yummy but I have a little problem there anything that I can substitute Shaoxing wine with?

  24. Susannah says:

    YUM! I just made this recipe for my daughter and I. SO delicious! Great layers of flavor! Thanks for the recipe!

  25. Leisa says:

    I would like to make a vegetarian version of these and was thinking if I replaced the chicken with more mushrooms it would probably work. Are there any other vegetables I could add that would enhance that?

    • dolly says:

      I have been eating this recipe for decades now (long B4 PF Changs’ came around) from a small Chinese restaurant in the NY suburbs. The recipe is called ‘Vegetable Soong’ and is made with Extra Firm Tofu, chopped fine, shitaki mushrooms, carrots, scallions, lots of fresh ginger, water chestnuts and either celery or bamboo shoots all very finely chopped. It doesn’t appear to have any sauces added to it, most of the flavors appears to come from the fresh ginger and scallions & mushrooms cooking down. It is served with lightly toasted pine nuts on top, with the lettuce cups and hoisin sauce and brown rice as an aside. The brown rice seems to temper the spiciness and make it more filling, the hoisin is just a smear on the lettuce B4 adding the vegetable mixture. Hope that helps!

      • dolly says:

        Oh, also in searching to find the exact recipe for the ‘Vegetable Soong’, I have come across various versions using: Pork, Ground Pork, Shrimp and Chicken, all under various names. But I still prefer the cleaner flavor and texture of the Ginger Tofu version.

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