Japanese BBQ chicken lettuce wraps are a quick, protein-packed meal featuring seasoned ground chicken and crisp vegetables served in fresh lettuce cups. This dish delivers restaurant-quality flavor in under 20 minutes with minimal cleanup.
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Heat olive oil in a large skillet over medium-high heat.
Add minced ginger and garlic and sauté until fragrant, about 30 seconds.
Add the diced onion and cook until softened, about 2-3 minutes. Remove the aromatic mixture from the pan and set aside.
Add the ground chicken to the same skillet. Break it up with a spatula and cook until browned and cooked through.
Return the cooked onion, garlic, and ginger mixture to the skillet with the chicken.
Stir in the shredded carrots and radicchio. Cook for 1-2 minutes until slightly wilted.
Pour in the Japanese barbecue sauce and stir to combine everything well.
Remove from heat and stir in the chopped cilantro.
Squeeze the juice of half a lime over the mixture and give it a final stir.
Serve the chicken mixture in butter lettuce leaves.
Store cooked chicken mixture in an airtight container for up to 3 days; reheat gently over low heat. Assemble wraps fresh to order.
Yes. Butter lettuce, iceberg, or romaine work well as cups. Avoid delicate greens like arugula that won't hold filling.
Cook the chicken mixture up to 2 days ahead and refrigerate. Assemble wraps just before serving to keep lettuce crisp.
Butter lettuce or iceberg lettuce leaves are ideal—they're sturdy enough to hold the filling without tearing.
Ground turkey, pork, or beef work well. Ground turkey will be leaner; adjust cooking time if using fattier pork or beef.
Cook until the ground chicken is no longer pink and reaches an internal temperature of 165°F.
