Spicy Chicken, Shiitake & Water Chestnut Lettuce Wraps

A savory, slightly spicy lettuce wrap filling made with minced chicken, umami-rich shiitake mushrooms, and crunchy water chestnuts. Finished with fresh herbs, chopped peanuts, and colorful vegetables, these wraps are perfect for a light dinner or meal prep.

Course Main Course

Cuisine Asian inspired

Diet Gluten Free

Keyword chicken lettuce wraps, dairy free,, healthy dinner, low carb, meal prep, shiitake mushrooms,

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 573kcal

Equipment

Large skillet or wok
Cutting board
Sharp knife
Mixing spoon or spatula

Ingredients

Main Filling

1½ pounds boneless skinless chicken thighs (partially frozen for easier chopping)
2 tablespoons avocado oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 scallions sliced (white and green parts separated)
4 –5 shiitake mushrooms stems removed and caps finely chopped
2 tablespoons + 1 teaspoon tamari
1 teaspoon unseasoned rice vinegar
2 tablespoons sweet chili sauce plus more for serving
½ cup finely chopped water chestnuts
2 teaspoons chili oil
¼ cup chopped fresh cilantro
1 head Bibb or Butter lettuce

Garnish

¼ cup chopped roasted peanuts
½ cup shredded carrots or thinly sliced red bell pepper
Optional: extra cilantro or sliced scallions

Instructions

Prepare the chicken

Finely chop the partially frozen chicken thighs until the texture is slightly coarser than ground meat. Set aside.

Cook aromatics

Heat avocado oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and the white parts of the scallions. Cook for 20–30 seconds until fragrant.

Cook mushrooms

Add chopped shiitake mushrooms and cook for 2–3 minutes, until softened and lightly browned.

Cook chicken

Add the chopped chicken. Cook, breaking it up with a spatula, until fully cooked and no longer pink, about 6–8 minutes.

Add sauce and mix-ins

Reduce heat to medium. Stir in the green scallions, tamari, rice vinegar, sweet chili sauce, water chestnuts, and chili oil. Cook for 1–2 minutes until well combined.

Finish filling

Remove from heat and stir in chopped cilantro.

Prepare lettuce

Separate, wash, and dry lettuce leaves. Cut larger leaves if needed.

Assemble wraps

Spoon chicken mixture into lettuce leaves. Top with chopped peanuts and shredded carrots or red bell pepper. Drizzle with additional sweet chili sauce if desired.

Notes

Make it meal prep friendly: Store the chicken filling separately from the lettuce for up to 4 days. Reheat the filling before serving.
Texture tip: Partially freezing the chicken makes it much easier to chop finely.
Substitutions: Ground chicken can be used instead of hand-chopped thighs for convenience.
Low-carb option: Skip sweet chili sauce or use a low-sugar version.
Vegetable swaps: Finely chopped mushrooms can be increased for a lighter, more veggie-forward filling.
Allergy note: Substitute peanuts with cashews or omit for nut-free.

Nutrition