Chrissy Teigen’s Chicken Lettuce Wraps

Chrissy Teigen’s Chicken Lettuce Wraps

Ah, Monday’s. The most dreaded day of the week and yet I find them refreshing, an opportunity to reset and get back on track (until the next weekend!) If we aren’t eating leftover deep dish from ‘Pizza Sunday,’ then I like to opt for healthy dinners.

On days I’m feeling inspired I like to make a fresh, light dish from scratch. Chrissy Teigen’s Chicken Lettuce Wraps fit the bill, they’re easy, tasty and low on guilt. My husband doesn’t find them ‘filling enough’ so I usually make a side of rice alongside the wraps for him to stir in as he desires. I’m not the biggest Sriracha fan, but I absolutely love hoisin sauce. I’ll keep some of that on the side so I can stir in a little extra, as needed.


 Serves: 6 servings  Cooking Time: 45 mins


  • 3 tablespoons Thai sweet chili sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons of light soy sauce
  • 2 tablespoons of Sriracha
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of sesame oil
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons minced garlic (4 cloves)
  • 1 tablespoon of minced fresh ginger

For the Filling

  • 1 pound of ground chicken *You could also use ground turkey. Either way, I like to use an 80/20 lean meat/fat combo to keep the moisture locked in. I’ve used 93/7 before and found my end product too dry.
  • 3 tablespoons vegetable oil
  • 8 scallions, sliced thinly keep the whites and greens separate
  • 1 tablespoon of minced garlic (about 2 cloves)
  • 1 tablespoon minced fresh ginger
  • 1/2 pound white mushrooms, trimmed, cleaned, and finely chopped
  • 1/2 cup finely diced canned water chestnuts
  • 1 small red bell pepper, finely chopped
  • 2 heads of butter lettuce leaves, separated


  1. To make the sauce, in a bowl add the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.
  2. To make the filling, mix 2 tablespoons of sauce into the ground chicken in a separate bowl.
  3. Afterwards, heat heat 2 tablespoons of vegetable oil over medium heat in a large skillet. Add the chicken while cooking break the meat up until brown, about 5-6 minutes.
  4. Remove the meat from the pan and set aside.
  5. Add the remaining 1 tablespoon to the skillet and add the scallion whites, garlic, ginger and cook for 3 to 4 minutes.
  6. Add the cook chicken to the mixture and add water chestnuts, bell pepper, and the rest of the sauce and cook until the sauce thickens.
  7. Stir in the greens of the scallions.

Serve on lettuce leaves and drizzle with Sriracha, if desired.

If you make this recipe or have other healthy night suggestions, let me know! You can comment or email me anytime at





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