These honey walnut chicken lettuce wraps take everything you love about honey walnut shrimp and turn it into a fast, fresh weeknight dinner. Seasoned ground chicken and grated carrots cook in one skillet, then get tossed with crunchy candied honey walnuts and a creamy, slightly sweet honey mayo sauce. Spoon it all into cool, crisp butter lettuce and you have chicken lettuce wraps that taste like takeout but come together in about 25 minutes. These honey walnut chicken lettuce wraps might just become your new favorite way to eat ground chicken.
Why You’ll Love These Chicken Lettuce Wraps
- The honey walnuts steal the show. They get sticky, caramelized, and crunchy in the skillet and add the best sweet crunch to every bite.
- It all happens in one skillet. The walnuts cook first, then the chicken goes right into the same pan and picks up all that honey butter flavor.
- The sauce is so simple. Mayo, honey, rice vinegar, and lemon juice make a creamy, tangy sauce just like the one on honey walnut shrimp.
- They are light but filling. Lean ground chicken, carrots, and lettuce cups make a dinner that feels fresh without leaving anyone hungry.
Ingredients Needed To Make Honey Walnut Chicken Lettuce Wraps
The Honey Walnuts
Whole walnuts cooked in butter and honey until the honey turns thick and slightly darkens. Once they cool on parchment they turn into crunchy, candied honey walnuts.
The Chicken
One pound of ground chicken or minced chicken breasts seasoned with garlic powder, ginger powder, salt, and pepper. Soy sauce and rice vinegar go in with the chicken to deglaze the pan and add savory flavor, and grated carrots add color and a little crunch.
The Honey Mayo Sauce
Mayo, honey, rice vinegar, and lemon juice stirred together into a creamy, sweet, and tangy sauce. Taste it and adjust the honey to your liking.
For Serving
Butter lettuce leaves make soft, sturdy cups that are perfect for wrapping. Sliced green onions on top are optional but add a fresh bite.
Gluten-free? Swap the soy sauce for tamari or coconut aminos to make these lettuce wraps gluten-free.
How do I keep the honey walnuts from sticking together?
Spread them out on parchment paper as soon as they come out of the skillet. Use a spoon or spatula to separate them as much as you can while the honey is still warm, because once it cools and hardens they will stick together in clumps. Any small clusters can be broken apart by hand once they have cooled.
How to Make Honey Walnut Chicken Lettuce Wraps
Step 1: Make the Honey Walnuts
Melt the butter in a skillet. Add the walnuts and honey and cook over medium-low heat until the honey starts to bubble. Toss the walnuts so they are completely coated, then keep cooking until the honey becomes very thick and slightly darker. Move the walnuts to a sheet of parchment paper and separate them as much as possible.
Step 2: Cook the Chicken and Carrots
Toss the chicken with the garlic powder, ginger powder, salt, and pepper. Add a drizzle of oil to the same skillet, then add the chicken along with the soy sauce and rice vinegar to help deglaze the pan. Cook for 5 minutes, stirring often. Add the carrots and cook for another 2 minutes, or until the carrots are slightly tender and the chicken is cooked through.
Step 3: Mix the Sauce
While the chicken cooks, stir together the mayo, honey, rice vinegar, and lemon juice. Give it a taste and adjust the sweetness as needed.
Step 4: Toss Everything Together
Add the chicken and honey walnuts to a large bowl, drizzle the sauce over the top, and toss until everything is coated. If you are using green onions, toss them in now.
Step 5: Fill the Lettuce Cups
Spoon the chicken mixture into butter lettuce leaves and serve right away while the walnuts are still crunchy.
Variations
- Use ground turkey: ground turkey works exactly the same way as ground chicken.
- Make it gluten-free: use tamari or coconut aminos in place of the soy sauce.
- Swap the nuts: pecans or cashews can be candied in honey the same way as the walnuts.
- Add some heat: stir a little sriracha or chili crisp into the honey mayo sauce.
- Add more veggies: diced water chestnuts, red bell pepper, or shredded cabbage add even more crunch.
- Change the wrap: romaine hearts or iceberg lettuce cups work if you cannot find butter lettuce.
- Make it a bowl: skip the lettuce and serve the chicken over rice for an easy honey walnut chicken bowl.
Storing and Reheating
Store the chicken mixture in an airtight container in the fridge for up to 3 days. Keep the lettuce, sauce, and honey walnuts separate so the lettuce stays crisp and the walnuts stay crunchy. Reheat the chicken in a skillet over medium heat or in the microwave until warmed through, then toss with the sauce and walnuts and fill fresh lettuce leaves.
What to Serve With Honey Walnut Chicken Lettuce Wraps
Steamed jasmine rice, cucumber salad, edamame, or a simple Asian slaw all go great with these lettuce wraps. If you want to stretch them into a heartier dinner, a scoop of rice on the side is the easiest way to do it.
For a cozy side, try this Thai Coconut Brothy Rice, or if you love this sweet and savory combo, check out this Sheet Pan Sesame Chicken next.
What People Ask About Honey Walnut Chicken Lettuce Wraps
Can I make honey walnut chicken lettuce wraps ahead of time?
Yes, just store the pieces separately. Cook the chicken and make the honey walnuts and sauce ahead, then keep everything in separate containers. Warm the chicken, toss it with the sauce and walnuts, and fill the lettuce cups right before serving.
What is the best lettuce for lettuce wraps?
Butter lettuce is the best choice. Its leaves are soft, flexible, and naturally cup-shaped, so they hold the filling without tearing. Romaine hearts and iceberg lettuce cups also work if you want more crunch.
Are honey walnut chicken lettuce wraps healthy?
They are a lighter dinner option. Lean ground chicken, carrots, and lettuce keep them fresh and high in protein, while the honey walnuts and mayo sauce add just enough sweetness and richness to make them feel like a treat.
Honey Walnut Chicken Lettuce Wraps
Ingredients
Honey Walnuts
- 1 tablespoon butter
- 1 cup whole walnuts
- 3 tablespoons honey
Chicken
- 1 tablespoon oil
- 1 lb ground chicken or minced chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup grated carrots
Sauce
- 2 tablespoons mayo
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon lemon juice
For Serving
- butter lettuce leaves
- sliced green onions optional
Instructions
- Melt the butter in a skillet. Add the walnuts and honey and cook on medium-low heat until the honey begins to bubble. Toss the walnuts to coat them thoroughly in the honey. Continue to cook until the honey becomes very thick and slightly darkens. Remove the walnuts and place on parchment paper, separating them as much as possible.
- Combine the chicken with the garlic powder, ginger powder, salt, and pepper.
- Add a drizzle of the oil to the same skillet, then add the chicken along with the soy sauce and rice vinegar to help deglaze the pan. Cook for 5 minutes, stirring often, then add in the carrots and cook for an additional 2 minutes, or until the carrots are slightly tender and the chicken is cooked through.
- Meanwhile, mix together the mayo, honey, rice vinegar, and lemon juice. Adjust the sweetness as needed.
- Add the chicken and walnuts to a large bowl, drizzle the sauce over the top, and toss. If using green onions, toss them into the chicken mixture.
- Spoon the chicken mixture into the lettuce leaves and serve.
Notes
- Keep the walnuts crunchy: spread them out on parchment so they do not harden into one clump, and toss them in right before serving.
- Adjust the sauce: taste the honey mayo sauce and add a little more honey for sweeter or lemon juice for brighter.
- Gluten-free: use tamari or coconut aminos in place of soy sauce.
- Swap the protein: ground turkey works the same way.
