Pei Wei Lettuce Wraps Recipe: Asian-Inspired Crunch in Every Bite

This dish delivers the signature flavors of Pei Wei’s popular appetizer with a satisfying crunch in every bite. The secret is in the balance of savory ground chicken, crisp water chestnuts, and a rich hoisin-based sauce.

Serve the mixture in cool, fresh lettuce cups for a light yet filling starter. The contrast of textures and flavors makes this a standout dish for any occasion.

Ingredients for Pei Wei Lettuce Wraps

A balanced mix of savory, crunchy, and fresh ingredients for these flavorful wraps.

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The ground chicken should be lean for best texture—avoid pre-seasoned blends. Water chestnuts are key for crunch; look for whole ones in Asian markets or the international aisle. For hoisin sauce, Koon Chun or Lee Kum Kee offer authentic flavor. Shiitake mushrooms add depth, but cremini works in a pinch. Always use fresh ginger; the jarred stuff lacks punch.

No hoisin? Substitute with equal parts oyster sauce and soy sauce plus a touch of honey. Water chestnuts can be swapped for jicama (diced small) if unavailable. Low-sodium soy sauce keeps the dish from getting too salty. For extra heat, add sriracha or chili garlic sauce. Skip the sesame oil? A dash of toasted sesame seeds in the mix helps replicate that nutty depth.

Best made fresh, but the filling keeps for 2-3 days in the fridge. Store lettuce cups separately with a damp paper towel to maintain crispness. Reheat filling gently—overcooking dries it out. Leftovers? Freeze filling for up to 1 month (without lettuce).

Step-by-Step Instructions for Pei Wei Lettuce Wraps

This method delivers crisp lettuce cups filled with savory, umami-packed chicken and vegetables.

Step 1: Prepare the Filling Ingredients

Finely chop the 1 can Water Chestnuts and finely dice the 8 oz Shiitake Mushrooms and 1 whole Carrot. Thinly slice the 4 whole Green Onions, keeping whites and greens separate. Mince the 3 cloves Garlic Cloves and grate the 1 tbsp Fresh Ginger.

This prep ensures even cooking and distribution of flavors in every bite. The water chestnuts add that signature crunch, while the mushrooms and carrot provide texture and sweetness to balance the savory filling.

Step 2: Cook the Chicken and Vegetable Filling

Heat the 1 tbsp Sesame Oil in a large skillet over medium-high heat. Add the 1 lb Ground Chicken and cook, breaking it into small pieces, for 5-6 minutes until no longer pink. Stir in the minced garlic, grated ginger, and the whites of the green onions, cooking for 1 minute until fragrant.

Add the diced shiitake mushrooms, carrot, and chopped water chestnuts. Cook for another 4-5 minutes until the vegetables are tender. The chicken should be fully cooked and the vegetables slightly softened but still retaining some bite.

Step 3: Create the Sauce and Finish the Filling

In a small bowl, whisk together the 0.33 cup Hoisin Sauce, 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar, 0.5 tsp Red Pepper Flakes, and 1 tsp Cornstarch until smooth. Pour this mixture over the chicken and vegetables in the skillet.

Stir well to combine and cook for 2-3 minutes until the sauce thickens and coats the filling evenly. The hoisin sauce adds a rich, sweet depth, while the soy sauce and rice vinegar provide a tangy balance. The cornstarch ensures the sauce clings perfectly to the filling.

Step 4: Assemble and Serve the Lettuce Wraps

Separate the leaves of the 1 whole Iceberg Lettuce, choosing the largest, most sturdy leaves for your wraps. Spoon a generous amount of the chicken and vegetable filling into each leaf, creating a cup shape.

Garnish with the green parts of the sliced green onions and the 1 tsp Sesame Seeds. Serve immediately while the filling is warm. The crisp, cool lettuce contrasts beautifully with the hot, savory filling, and the sesame seeds add a nutty crunch to each bite.

Wine and Beer Pairings for This Recipe

Crisp White Wines

I love pairing this dish with a chilled Riesling—its honeyed notes and bright acidity cut through the rich hoisin beautifully. A dry Gewürztraminer from Alsace adds lychee and citrus aromas that complement the ginger and garlic. 🍷

Light-Bodied Reds

For red lovers, a lightly chilled Pinot Noir works wonders. The Oregon Willamette Valley styles have earthy notes that match the shiitake mushrooms. Serve at 55°F to keep it refreshing against the savory filling.

Asian-Inspired Beers

A crisp Sapporo or Asahi lager cleanses your palate between bites. The subtle sweetness balances the red pepper flakes, while the carbonation refreshes. I always keep a few cold for my coastal rides after foraging. 🍺

Non-Alcoholic Options

Try jasmine green tea—its floral notes pair perfectly with the dish’s aromatics. For a fizzy alternative, ginger beer adds spice that mirrors the fresh ginger in the filling. Both options keep the Asian-inspired theme intact.