This Asian-inspired chicken and California prunes lettuce wrap is a favorite for good reason: bright, savory flavors, crisp textures, and a wholesome ingredient list that turns a popular appetizer into a satisfying main dish. Inspired by an unforgettable restaurant starter, this version keeps the crunch and sweet-savory balance while adding nutrients—fiber from California prunes, lean protein from chicken, and lots of fresh vegetables—making it a great choice for busy weeknights or a lighter dinner that still feels indulgent.
California prunes bring natural sweetness and body to the filling, mirroring the depth of hoisin or plum sauces but without excess added sugar or sodium. Each serving contributes fiber and polyphenols, while the chicken supplies a filling 23 grams of protein per portion. Wrapped in butter lettuce and paired with sesame green beans, these lettuce wraps deliver flavor, texture, and nutrition in every bite.
Try serving them for a quick family meal, a casual dinner with friends, or as part of a healthy meal-prep rotation. They’re easy to customize—add more crunchy veggies, swap in cooked turkey or tofu, or choose a different lettuce variety to suit your preference.
Related wrap ideas (titles only):
- Gluten-Free Tilapia Tacos with Zucchini Tortillas
- Mediterranean Fish Tacos
- Avocado & Lentil Vegan Tacos
- Spicy Tuna Tacos
- Salmon Tacos
California Prunes are an excellent ingredient for healthy cooking: naturally sweet, fiber-rich, and full of antioxidants. In these lettuce wraps they lend depth and a subtle caramelized note to the chicken mixture without overwhelming the dish. Combined with fresh cucumber, radish, green onions, and a bright lime-accented sauce, the result is balanced and satisfying.
- 1/2 inch fresh ginger
- 2 cloves garlic
- 3 green onions
- 6 oz green beans
- 1/2 Persian cucumber
- 1 radish
- 3 oz California prunes
- 2 cooked chicken breasts
- 1 lime
- 1 1/2 tsp seasoned rice vinegar
- 1 tbsp teriyaki sauce
- 1/2 tsp tamari sauce
- 3 tsp toasted sesame seeds
- 1 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1 head butter lettuce
- Prep aromatics and vegetables: peel and finely chop the ginger; thinly slice garlic and green onions. Trim the green beans. Cut the radish and half the cucumber into thin matchsticks.
- Chop the prunes into 1/4-inch dice and place in a medium bowl. Shred the cooked chicken into bite-sized pieces and add to the bowl with the prunes. Cut the lime in half.
- In a small bowl, whisk together rice wine vinegar, teriyaki sauce, tamari, the juice from half the lime, and 1 1/2 tsp toasted sesame seeds.
- Heat 1 tsp sesame oil in a medium sauté pan over medium-high heat. Add half the green onions and half the ginger; sauté for about 1 minute until fragrant.
- Add the prunes and shredded chicken to the pan and cook 2 minutes. Pour in the teriyaki-tamari mixture and sauté until most of the liquid has evaporated. Remove from heat and set aside.
- Wipe the pan clean, return to medium-high heat, and add remaining 1/2 tsp sesame oil. When hot, add the green beans with a pinch of salt. Cook for 2 minutes, stirring frequently so beans cook evenly.
- Add the remaining ginger and 1 tablespoon water; cook 2 more minutes. Stir in garlic and red pepper flakes and cook 1 minute more, until beans are crisp-tender. Mix in the remaining sesame seeds and remove from heat.
- Separate the lettuce leaves, keeping them whole for wrapping. Divide leaves between plates and spoon the chicken and prune filling into each leaf. Garnish with cucumber matchsticks, radish, and remaining green onions. Serve with sesame green beans on the side.
- Enjoy immediately.
These lettuce wraps were developed in collaboration with Chef’d and California Prunes. The recipe highlights how a naturally sweet, fiber-rich ingredient like prunes can elevate savory dishes while supporting a balanced, nutrient-focused approach to eating.