Asian Chicken Lettuce Wraps with Crunchy Pears


November recipes typically focus on the holidays ahead, but there are many weeknights in between to fill with healthy, fabulous fall flavors. This Ellie Krieger recipe for Asian chicken lettuce wraps is a naturally dairy-free light meal that swaps water chestnuts with crunchy, sweet pears for a delicious seasonal twist!

This Ellie Krieger recipe for Asian chicken lettuce wraps is a naturally dairy-free light meal (optionally gluten-free) that swaps water chestnuts with crunchy, sweet pears for a delicious seasonal twist!This recipe Asian chicken lettuce wraps is from Ellie Krieger’s Weeknight Wonders (it is not a strictly dairy-free cookbook), and was shared with us by USA Pears.

Special Diet Notes: Asian Chicken Lettuce Wraps

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, and optionally peanut-free.

For gluten-free Asian chicken lettuce wraps, be sure to use a wheat-free tamari for the soy sauce and a gluten-free soy sauce. Wok MeiPremier Japan, and Joyce Chen are a few brands that I’ve seen.

Asian Chicken Lettuce Wraps with Crunchy Pears
Prep time
Cook time
Total time
Serves: 4 servings
  • 3 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil (or another high-heat cooking oil)
  • 1½ tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 6 scallions, thinly sliced, green and white parts separated
  • 1 pound ground chicken, dark meat
  • 1 tablespoon chili sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce or wheat-free tamari
  • 1 large USA Pear, such as Red Anjou or Bosc, cored and cut in matchsticks
  • Toasted sesame oil, to taste
  • 12 large tender lettuce leaves, such as bib, butter or red leaf
  • Cilantro sprigs, for garnish (optional)
  1. In a small bowl, whisk the water and cornstarch to form a smooth paste.
  2. Warm the peanut oil in a skillet or wok over medium-high heat. Add the ginger, garlic, and white parts of the scallions and stir-fry until fragrant, about 2 to 3 minutes. Add the chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.
  3. Add the chili sauce, hoisin sauce, and soy sauce, stirring to combine and evenly distribute the ingredients. Add the reserved cornstarch slurry and stir until the sauce is clear and lightly thickened.
  4. Finish with the reserved scallion greens, pear matchsticks, and a splash of sesame oil.
  5. To serve, place a heaping tablespoon of the filling in middle of lettuce leaf with a few cilantro leaves, if desired. Wrap the lettuce around contents, pick up with your hands and eat.
Recipe adapted and reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wonders by Ellie Krieger. Copyright 2013. All rights reserved. (Note that it is not a dairy-free cookbook)

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Nancy, there are actually several vegan “chicken” products now that many find delicious, such as Gardein or Beyond Meat, but I would also consider healthy tempeh (if you like the flavor) or simply baked tofu!

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