August in Texas is hot, hot, hot! That’s why I’m always on the hunt for dinners that don’t require cranking up the oven and heating the whole kitchen. In the summer, I love a savory salad loaded with grilled meat, juicy tomatoes, crisp cucumbers, sliced almonds, and grated cheese. Just thinking about it makes my mouth water!
But here’s the thing — my kids aren’t salad fans… yet. So this summer, we’ve been loving lettuce wraps instead.
Why We Love Lettuce Wraps
My boys adore tacos and anything with a soy sauce kick, so I had a feeling this recipe would be a hit. Lettuce wraps are my go-to appetizer at P.F. Chang’s, but it turns out they’re incredibly easy to make at home.
The filling is simple:
- Ground meat
- Mushrooms
- Peanuts
- Onions
- Bell peppers
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All seasoned with ginger, garlic, and sesame oil
Instead of serving the mixture over steaming rice, we scoop it into crisp lettuce leaves. The lettuce instantly cools the filling and makes it easy to eat with your hands — perfect for summer nights. Bibb or butter lettuce is my favorite for the right texture and size, and it’s also a sneaky way to get extra veggies into kids.
Kid- and Toddler-Friendly Tweaks
This recipe is super flexible.
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For toddlers: Skip the peanuts and serve the filling by itself for easy self-feeding.
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For little spoon-users: Skip the lettuce and stir in sautéed greens.
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For crunch-lovers: Swap bell peppers for water chestnuts.
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For spice fans: Add chili flakes or Sriracha.
You can also use any ground meat your family loves — chicken, turkey, pork, or beef.
Homemade Lettuce Wraps Recipe
Ingredients
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1 lb ground chicken
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8 oz white mushrooms, chopped
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½ cup thinly sliced green onions
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1 green bell pepper, diced
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2 cloves garlic, minced
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½ cup chopped peanuts
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½ tsp ground ginger
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½ tsp salt
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Hoisin sauce
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Soy sauce
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Rice vinegar
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1 tsp cornstarch
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Sesame oil
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2 small heads Bibb or butter lettuce
Optional: 8 oz can sliced water chestnuts, ½ cup grated carrots, red pepper flakes, Sriracha
Directions
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Make the sauce: In a small bowl, whisk together 2 Tbsp hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp cornstarch.
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Cook the chicken: Heat 1 Tbsp sesame oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, breaking it into small pieces, until no longer pink. Remove from the pan and set aside.
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Cook the veggies: In the same skillet, heat 1 Tbsp sesame oil. Add mushrooms, bell pepper, garlic, and any optional vegetables. Season with ginger and salt. Cook for 3–4 minutes until tender.
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Combine: Return chicken to the pan. Add green onions and stir in the sauce over low heat. Mix well. Fold in peanuts.
- Serve: Separate lettuce leaves and pile onto a plate. Spoon the filling into the leaves and top with extra hoisin sauce, Sriracha, or red pepper flakes.
These lettuce wraps have become one of our favorite summer dinners — quick to make, fun to eat, and packed with fresh flavor. Perfect for when it’s too hot to turn on the oven!