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Chinese Chicken Salad Lettuce Wraps

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Kristen | Ella Claire & Co.



  • 1 head butter lettuce
  • 1 heaping cup grilled cubed chicken
  • 1 C purple cabbage thinly sliced
  • 3/4 C snap peas ends trimmed then halved
  • 3/4 C matchstick carrots
  • 1/3 C scallions thinly sliced


  • Chow mein noodles
  • Slivered almonds
  • Sesame Seeds


  • 1/4 C vegetable oil
  • 3 T honey
  • 3 T red wine vinegar or rice vinegar
  • 1 tsp fresh grated ginger you can find the paste in the refrigerator section
  • 1 1/2 cloves (3/4 tsp) garlic minced
  • 2 T soy sauce
  • 3/4 tsp sesame oil


  1. Pull the lettuce leaves off of the stock and rinse well. Place on a towel and set aside.
  2. Grill and chop chicken, and place in a mixing bowl. Add cabbage, snap peas, and carrots. Toss together and set aside.
  3. In a separate bowl, whisk together oil, honey, and vinegar. Add ginger, garlic, soy sauce, and sesame oil. Whisk vigorously until smooth and well combined.
  4. Pour dressing over chicken mixture and lightly toss until evenly coated.
  5. I like to serve this buffet style so everyone can make their lettuce wraps just the way they like them. I serve it with the chicken mixture in a bowl, the lettuce out on a plate {or, lets be honest, probably my cutting board}, and the toppings in their own bowls. To assemble lettuce wrap, place one leaf of lettuce in your hand or on a plate. Add a scoop of the chicken mixture and top with the chow mein noodles, slivered almonds and a pinch of sesame seeds (which I forgot to put on before I took these pics… oops).