Ground Chicken Lettuce Wraps on the Blackstone Griddle

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Want to make your own ground chicken lettuce wraps on the Blackstone griddle? This easy griddle recipe will feed your craving for Asian lettuce wraps!

The ground chicken lettuce wraps are one of our favorite things to order at P.F. Chang’s restaurant, so when we were trying to brainstorm some new dinner ideas for the Blackstone griddle recently, we thought this Asian recipe would be the perfect addition to our list of things to cook on the griddle.

Plus, we had a lot of the ingredients on hand already after making this authentic Hawaiian beef teriyaki, so we didn’t need to buy much for these ground chicken Asian lettuce wraps. Here’s how to make them:

Ingredients for Asian Lettuce Wraps

The ingredients list for these ground chicken lettuce wraps is long, but many of these same ingredients are used to make a variety of Asian dishes on your griddle like Hibachi chicken or stir fry. So you can definitely get more use out of some of these Asian pantry staples. Or, if you want to make your own substitutions or even try a store-bought bottled sauce, go for it!

Here’s what we used for our Asian lettuce wraps:

• ground chicken
• mushrooms
• green onion
• matchstick carrots
• canned water chestnuts – These provide a nice little crunch in the finished dish.
• sweet onion
• soy sauce – We actually used Hawaiian soy sauce because we had some leftover from our Hawaiian beef teriyaki. If you’re using regular soy sauce, you may want to omit the oyster sauce in this recipe. The Hawaiian soy sauce is much less salty than the Japanese soy sauce that most people have in their pantry.
• hoisin sauce
• oyster sauce
• mirin
• sesame oil
• minced garlic
• ginger – We really like the squeeze bottle of ginger from Spice World… It’s very convenient rather than having to peel and grate fresh ginger.
• crushed red pepper
• butter lettuce – We used a variety of butter lettuce called bibb lettuce… Or you can also use romaine lettuce.

We also served our ground chicken lettuce wraps with a little spread of cream cheese on the bibb lettuce. I know that’s definitely not traditional, but we like the little bit of extra creaminess and flavor. We also add a bit of cream cheese to our homemade egg rolls.

How to Make Ground Chicken Lettuce Wraps on the Griddle

Making Asian ground chicken lettuce wraps at home is very easy. There are really only two steps involved: 1) making the Asian style sauce and 2) sautéing all of your ingredients together on the griddle.

Here’s how to make these Asian lettuce wraps on the Blackstone griddle:

Step 1: Make the sauce for lettuce wraps.

Simply combine all of the ingredients for the sauce in a large bowl and whisk together. Then set the sauce to to the side. You’ll add it to your cooked vegetables and chicken later.

Here’s what my sauce looked like:

Feel free to add, omit, or change the measurements of the ingredients. If you want a spicier sauce, add more siracha or red pepper flakes. If you want a sweeter sauce, add more hoisin sauce. There are so many different ways to make ground chicken lettuce wraps, so just use this recipe as a starting point and adjust it to your liking.

Step 2: Prep the vegetables for your ground chicken lettuce wrap mixture.

While your Blackstone griddle or flat top grill is heating up, go ahead and prep your vegetables. Chop the mushrooms, water chestnuts, and onions into uniform pieces. Remember, these vegetables will be mixed with ground chicken and piled on lettuce leaves, so you don’t want any giant pieces of vegetable that may not cook evenly on the griddle.

Here are the vegetables that we used:

Step 3: Cook vegetables and ground chicken on the griddle.

When your vegetables are prepped, add a bit of cooking oil to the preheated griddle. We used avocado oil, because that’s my oil of choice for both seasoning the griddle and cooking.

Add all of the vegetables to the oil and mix a bit to combine them together. Then, spread the vegetables out into a single layer and allow them to start cooking on the griddle.

CHEF’S TIP – When cooking vegetables and mushrooms that have a high moisture content on the griddle, spread them out into a thin, even layer to cook. This allows the moisture to escape more easily so that the cooked vegetables will be drier instead of more soggy.

When the vegetables are about 50 percent cooked through, move them over to the side of the griddle to make room for the ground chicken. Add a bit more oil to the griddle, and cook the ground chicken.

As you cook the chicken, chop and stir the meat just like you would for ground beef. Cook the ground chicken all the way through, and then add it to the cooked vegetables and mix to combine all ingredients.

Step 4: Add sauce to the ground chicken and vegetable mixture.

When your chicken and vegetables are mixed together, spread them out into a thin even layer once again. Then, pour the Asian style sauce over top and mix to combine.

Continue to cook the chicken lettuce wrap mixture on the flat top grill, using your spatulas to mix everything together as it’s cooking. After a few minutes, the sauce should be well combined and it should start to thicken up just a bit. Here’s what our ground chicken lettuce wraps mixture looked like:

Once the mixture is done cooking, transfer it to a serving bowl and allow it to cool just a bit before serving.

Step 5: Serve your Asian ground chicken lettuce wraps with your favorite toppings.

Then it’s time to eat! Just break off some whole bibb lettuce leaves, add some of the ground chicken lettuce wrap mixture, and top with your favorite Asian toppings.

We actually spread a bit of cream cheese on to each lettuce leaf before adding the ground chicken mixture. The addition of the cream cheese reminds us of our favorite sushi rolls, and it adds a bit of creaminess and another pop of flavor to the dish.

Hope you guys enjoy this easy griddle Asian lettuce wraps recipe! Feel free to print out the recipe card below and add it to your list of dinner ideas for the griddle:

Ground Chicken Lettuce Wraps – Easy Blackstone Griddle Recipe

Created by: Neal

Cuisine Entrees

3 servings

These ground chicken lettuce wraps are a super easy Asian recipe to make on the griddle. Just make the Asian style sauce, sauté diced vegetables and ground chicken, and your griddle lettuce wraps are ready to serve!

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Ingredients

  

• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger we like the squeeze bottle of minced ginger
• 1 teaspoon sesame oil
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon siracha adjust heat to your liking
• sprinkle of red pepper flakes
• 2 green onions sliced
• 1/3 cup canned water chestnuts chopped
• 1/4 onion diced
• 1/2 cup matchstick carrots
• 8 oz. white mushrooms chopped
• 1 pound ground chicken
• 1 head of bibb lettuce

Instructions

• Preheat griddle on low.
• In a medium bowl, whisk together soy sauce, mirin, minced garlic, minced ginger, sesame oil, hoisin sauce, and oyster sauce. Taste sauce and add spicy ingredients (siracha and red pepper flakes) to your liking. Set sauce to the side.
• Add a bit of avocado oil (or cooking oil of your choice) to the griddle. Start sautéing mushrooms, carrots, water chestnuts, and onions. Cook vegetables and mushrooms until about 50 percent cooked through. Then move them to the side of the griddle.
• In the open space on the griddle, add a bit more cooking oil. Add the ground chicken and cook while stirring and chopping, just as you would for ground beef.
• When chicken is completely cooked through, add it to the vegetable and mushroom mixture and mix to combine.
• Spread chicken and vegetable mixture out into a thin layer on the griddle once again. Pour sauce onto the ground chicken lettuce wrap mixture and mix in thoroughly.
• When sauce and lettuce wrap mixture is fully combined, remove from the griddle and transfer to a serving bowl.
• Allow the mixture to cool for a few minutes and serve with bibb lettuce leaves.
• Top with your favorite Asian toppings like siracha, hot sauce, or yum yum sauce. We also like to add a bit of cream cheese to the lettuce leaves before adding the chicken mixture.

Notes

• When cooking vegetables and mushrooms that have a high moisture content on the griddle, spread them out into a thin, even layer to cook. This allows the moisture to escape more easily so that the cooked vegetables will be drier instead of more soggy.
• We like to spread a bit of cream cheese onto the bibb lettuce before adding the ground chicken vegetable mixture. The cream cheese adds a nice creaminess to the overall lettuce wrap.

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