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Chicken Lettuce Wraps Recipe: The Perfect Game Day Snack

October 31, 2022
Tracey and Mike standing back to back on a side street with a yellow tree in the background and yellow leaves scattered on the ground
Tracey and Mike

Football season is in full swing! There’s nothing like the excitement of game day and all the snacks that come with it…

Food and football just seem to go hand-in-hand. However, football party food doesn’t only mean junk food. Make these tasty lettuce wraps so you can enjoy the game and not worry about blowing your diet. The best part? Using the slow cooker means you don’t have to miss any of the pre-game activities.


  • 2 lbs ground chicken breast
  • 1 can (8oz) water chestnuts, drained and chopped
  • 1 cup shelled edamame (use frozen pack to save time)
  • 1 cup shredded carrots
  • 3 green onions
  • 1 can (14.5oz) reduced-sodium chicken broth
  • 4 tsp reduced-sodium soy sauce
  • 2 tsp reduced-sodium teriyaki sauce
  • 1 tsp rice vinegar
  • 2 Tbsp hoisin sauce
  • 1 Tbsp Chinese style hot mustard
  • 1/2 tsp black pepper
  • 12 leaves of lettuce (Romain/Iceberg/Bibb)
  • Optional – Asian sweet chili sauce
  • Optional – toasted sesame seeds

Step 1 – Use cooking spray or light oil in a skillet and cook chicken through until no pink color remains.
Step 2 – Cut the white sections of the green onions into thin slices and green sections into slivers. Rinse lettuce and separate leaves.
Step 3 – Place chicken and all the vegetables (except the green slivers) into a 3 1/2 to 4-quart slow cooker. Add soy sauce, teriyaki, vinegar, mustard and pepper. Add broth and stir together.
Step 4 – Cover the slow cooker and turn heat on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
Step 5 – Strain cooked mixture and place mixture back into cooker. Stir in hoisin sauce and any optional ingredients. Top with green onion slivers.
Step 6 – Serve with lettuce leaves on the side and extra hot mustard and sweet chili sauce dipping sauces.
Makes 12 servings

Pro Tip: You can use different proteins and vegetables to suit your taste. Use the filling over white or fried rice to serve as an entrée.

This recipe is modified from the original in Southern Living

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