Asian Chicken Lettuce Wraps 2


Slow Cooker Asian Chicken Lettuce Wraps

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It's a wrap for any time of the year!

We love this recipe for any party, we make it for our Sunday football parties, but these Slow Cooker Asian Lettuce Wraps are great for any of your get-togethers all year long!



Slow Cooker Asian Chicken Lettuce Wraps


  • Crockpot/ Slow cooker


  • 2 lbs. ground chicken, not all chicken breast
  • 3 cloves garlic, minced
  • 1 red pepper, cored and finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • 2 tbsp. soy sauce
  • salt and fresh ground pepper
  • 8 oz. can of sliced water chestnuts, drained and rinsed
  • 1-1/2 cups cooked white, or brown rice
  • 3 green onions, sliced
  • 1 tbsp. rice vinegar
  • 1/2 tsp sesame oil (optional)
  • 2 heads Boston leaf lettuce
Optional toppings
  • Sliced green onions
  • Diced tomatoes
  • Sliced jalapeño
  • Lime wedges


  • Place ground chicken and garlic in a skillet and cook until chicken is no longer pink approximately 10 minutes.
  • Add cooked meat to the slow cooker. If you have a slow cooker that has a stovetop function, you can cook the chicken in the slower cooker.
  • After the chicken is cooked through, add bell pepper, onion, hoisin sauce, soy sauce, ¼ cup of water, ½ teaspoon salt, and ½ teaspoon pepper and toss mixture.
  • Cover and cook on low heat for 3 to 4 hours until chicken is tender.
  • Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, and cook until heated through approximately 3 - 5 minutes.
  • Season with additional salt as desired.
  • Separate iceberg lettuce leaves and serve with chicken filling and optional toppings.
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by Camila Alves McConaughey