Chicken Lettuce Wraps

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

Browse more recipes from the Learning Kitchen

Learning Kitchen Recipes

Chicken Lettuce Wraps



  • 2 Tbsp. low sodium soy sauce  
  • 1 Tbsp. hoisin sauce  
  • 1 Tbsp. rice wine vinegar  
  • 1 Tbsp. honey  
  • 1 Tbsp. sesame oil  
  • 1 Tbsp. garlic, minced  
  • 1 Tbsp. fresh ginger, peeled and minced  
  • 1 (14 oz.) pkg. coleslaw (about 4 cups)  
  • 8 oz. ground chicken
  • 12 Bibb lettuce leaves, rinsed and dried  
  • ¼ cup green onions, sliced  
  • ¼ cup cashews, toasted and chopped  


  1. Combine first 4 ingredients (through honey) in a small bowl, stirring with a whisk. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and ginger to pan; sauté 30 seconds. Add coleslaw and chicken and cook until coleslaw wilts and chicken is browned. Add soy sauce mixture and cook another 60 seconds.
  3. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with green onion and cashews and spoon sauce from pan on to each wrap. Serve.


Serves 4


Nutrition Facts