These wraps put seasoned ground chicken patties inside crisp lettuce leaves, then pile on quick-pickled vegetables, fresh herbs, and sriracha mayo. There’s no bread, so the whole thing comes together fast and doesn’t leave anyone feeling weighed down. It’s a solid weeknight dinner that actually feeds a crowd without much fuss.
Before you start
The two things that make or break this recipe are the quick pickle and the internal temperature of the chicken. Start the pickle first — even 15 minutes in the vinegar brine transforms the vegetables from raw to something genuinely bright and tangy, and that contrast is what makes the whole wrap work. For the patties, ground chicken is lean and dries out fast, so pull them off the heat the moment they hit 165°F (74°C) on an instant-read thermometer — never go by color alone, since ground chicken can look cooked through while still being underdone. A hot pan and minimal flipping keeps them juicy rather than rubbery.
Ingredient notes
- Daikon radish: Worth tracking down at an Asian grocery if you can — it adds a mild, savory bite the carrot alone doesn’t. If you can’t find it, a firm white turnip works. Skip the substitution entirely rather than using something soft.
- Ground chicken: Thigh-based ground chicken holds together better in patties than breast-only blends. Check the label; most store-bought ground chicken is a mix, but if yours is breast-only, add a teaspoon of neutral oil to the mix before forming patties.
- Sriracha mayo: Pre-made sriracha mayo is fine. If you’re mixing your own, start with one part sriracha to three parts mayo — you can always add heat, but you can’t take it back once it’s on the lettuce.
- Iceberg lettuce: Buy the largest head you can find. Outer leaves are usually too small; the good wrap leaves are in the middle. Separate them carefully and refrigerate on a damp paper towel until you’re ready to serve so they stay stiff.
If something goes sideways
- Patties falling apart in the pan: Ground chicken is stickier than beef and needs a fully preheated, lightly oiled pan. If they’re sticking and tearing, the pan wasn’t hot enough before you added them. Let them cook undisturbed for a full 3–4 minutes before attempting to flip.
- Pickle too sharp or too sweet: If the brine tastes aggressively sour, add a small pinch of sugar. If it tastes flat, add a splash more vinegar. Taste the brine before the vegetables go in — it’s much easier to fix at that stage.
- Lettuce leaves splitting when you wrap: Skip the garnish of extra herbs tucked into the fold — not worth the extra dish — and instead lay the herbs flat on the patty before folding. Fewer loose ingredients means the wrap holds together when someone picks it up.
- Patties too dense or tough: Overmixing the ground chicken develops the proteins and makes the texture tight. Mix just until the seasonings are combined — a few visible streaks are fine.
- Wraps going soggy before everyone sits down: Keep the pickled vegetables in a separate bowl and let people assemble their own. The vinegar brine will wilt the lettuce quickly if the wraps are built too far ahead.
Easy Banh Mi Chicken Burger Lettuce Wraps
Ingredients
FOR THE PICKLED VEGETABLES:
- ½ medium English cucumber - cut into matchsticks
- ½ medium Daikon radish - cut into matchsticks, optional
FOR THE BURGERS:
- 1 tablespoon light brown sugar
FOR SERVING:
- ½ cup Sriracha mayonnaise - optional
Instructions
- First, let’s make the pickled vegetables. Get a medium bowl and mix the sugar, salt, and vinegar. Next, add the carrot, cucumber, and radish sticks. Set aside mixture at room temperature while you make the burgers (at least 10 minutes).
- To make the burgers, get a medium bowl and combine the ground chicken, garlic, ginger, scallions, lime juice, soy sauce, and brown sugar.
- Shape the chicken mixture into 4 patties and place on a cookie sheet or plate that will fit in your freezer. Freeze for 10 minutes.
- Once ready, grill burgers for about 5 minutes per side or until they are cooked to an internal temperature of 165°F. You can use a broiler if a grill is not available.
- Once your burgers are cooked, spread some sriracha mayonnaise, if using, on 4 large lettuce leaves. Top each with a burger.
- When ready to serve, drain the pickled vegetables and add them together with the jalapeños, if using.
Notes
Nutrition
Your questions, answered
Can I make the patties ahead of time for a family dinner?
Yes — form the patties up to 24 hours ahead and refrigerate them covered. Cook them straight from the fridge; just add about a minute to the cooking time per side and confirm they reach 165°F (74°C) before serving.
My kids don’t like spicy food — can I still make this work for everyone?
Leave the sriracha mayo and jalapeños on the side so people can add their own heat. The chicken patties and pickled vegetables are mild on their own, and most kids are fine with the pickles once they try them.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap and needs the same internal temperature of 165°F (74°C). Stick with ground turkey thigh if you can find it, since it has enough fat to keep the patties from drying out.
More mince recipes to try
- Japanese Pork Lettuce Cups
- Chicken Macadamia Sausage Rolls
- Authentic Szechuan Dan Dan
- Savory Pork Noodle Stir-Fry
