Introduction
Chicken Sisig Lettuce Wraps saved me the last time I had friends over and no energy for complicated appetizers. You know those moments when you want something fun, fresh, and flavorful, but you also want to keep it simple and light. That is exactly what these wraps do. They take everything we love about sisig, the bright citrus, gentle heat, and sizzle, and tuck it into crunchy lettuce leaves that feel party ready. They are easy to prep, delicious at room temp, and people go back for seconds without even realizing it. Let me show you how I make them at home, step by step. 
Ingredients
Here is what you will need for a big platter of wraps that serves about 6 to 8 as an appetizer. Feel free to double for a crowd.
- 1.5 pounds boneless, skin-on chicken thighs, trimmed
- 2 tablespoons soy sauce
- 2 tablespoons fresh calamansi or lemon juice
- 4 cloves garlic, minced
- 1 teaspoon sugar or honey
- 1 teaspoon ground black pepper
- 1 tablespoon oil for searing
- 1 small chicken liver, finely minced, optional but classic
- 1 medium red onion, finely chopped
- 2 to 3 bird’s eye chiles, thinly sliced, to taste
- 2 tablespoons mayonnaise, plus more to taste
- 1 tablespoon butter, optional for extra sizzle
- 1 large head iceberg or romaine lettuce, leaves separated and washed
- Fresh calamansi or lemon wedges for serving
- Salt to taste
If you are building a Filipino party menu and want a lighter seafood option, check out this tasty cousin, Bangus sisig, which pairs really well with these wraps.
Prepare sisig
Marinate the chicken
In a bowl, combine soy sauce, calamansi or lemon juice, garlic, sugar, and black pepper. Toss in the chicken and coat well. Let it sit for at least 20 minutes while you prep everything else. If you have time, 1 to 3 hours in the fridge gives even better flavor. Quick note, if you are using skin-on thighs, you will get a bit of that beloved crispy chicken skin after searing, which takes the sisig to the next level.
Cook, chop, and sizzle
Heat a hot skillet over medium high with a little oil. Shake off excess marinade from the chicken and sear skin side down until brown, about 5 to 6 minutes. Flip and cook another 4 to 6 minutes until the thickest part hits 165 F. Transfer to a cutting board to rest. In the same pan, add a little butter if using, then quickly cook the minced chicken liver for 1 to 2 minutes until just done. Chop the rested chicken into small sisig-style bits. You want them bite sized so they nestle neatly into lettuce cups.
Return the chopped chicken to the skillet with the cooked liver. Add chopped red onion and sliced chiles. Stir for 1 to 2 minutes so the onion softens slightly but still has crunch. Off the heat, mix in the mayo until it lightly coats the sisig. Taste and add salt, more calamansi or lemon, or extra chilies if you want more kick. You should taste bright citrus, savory chicken, and just enough heat to keep things exciting.
Hosting game night or a family movie night. I like to put these wraps next to something kid friendly like Chicken Adobo Nuggets so everyone finds a favorite.
Serve on lettuce
Separate and wash your lettuce leaves, then dry them really well. Damp leaves can make the wraps slide around and lose their crunch. I prefer iceberg for its cup shape and snap, but romaine hearts are solid and easy to hold. Butter lettuce is tender and cute, though a bit more delicate for big scoops.
To assemble, spoon warm sisig into each leaf. Do not overfill or it gets messy and hard to eat in one or two bites. Keep a small plate of calamansi or lemon wedges nearby so guests can finish their wrap with a squeeze. That bright burst is part of the fun. If you want to prep ahead, you can store the sisig in the fridge, then reheat gently in a pan before assembly. The lettuce should stay untouched and dry until the last minute.
Add toppings
Crunch, cream, and tang
This is where you can customize based on what your friends love. I set out a few bowls and let everyone build their own. Keep it simple and colorful for the best results.
- Extra sliced chiles for heat lovers
- More chopped red onion for extra crunch
- Thin cucumber slices for freshness
- A dot more mayo or a drizzle of plain yogurt for creaminess
- Crushed chicharrón or toasted panko for crunch
- Fresh scallions or cilantro for pop and aroma
- Lime or calamansi wedges for brightness
If you want an easy soup on the side to round out the spread, a cozy bowl of Chicken Sopas is perfect. Warm, creamy, and comforting next to the crisp lettuce cups.
Serve fresh
These wraps shine when the sisig is warm and the lettuce is cold and crispy. I usually keep the skillet on a very low burner or use a warming plate to hold the sisig at a safe, gently warm temperature. Set the lettuce on a big platter with a towel underneath so extra moisture does not pool. People can build, squeeze calamansi or lemon, and eat right away.
For a larger party, you can double the recipe and keep half of the chopped chicken ready to sizzle later. That way your second round tastes just as lively as the first. Leftovers will keep in the fridge for up to two days. Reheat the sisig in a skillet, add a fresh spoon of mayo to bring back that silky texture, and use new lettuce leaves. If you like hosting with themes, pair these wraps with other Filipino comfort dishes. On chilly nights, Arroz Caldo makes a crowd feel cozy and cared for.
We served these at our potluck and they disappeared fast. People kept saying it tasted like classic sisig but lighter and perfect for nibbling. I had to share the recipe with three neighbors before the night ended.
Common Questions
Can I use rotisserie chicken Yes. Shred it, then crisp it in a skillet with a little oil and butter before adding onion, chiles, and mayo. It is faster and still tasty.
What lettuce works best Iceberg makes sturdy cups with crunch. Romaine hearts are a close second. Butter lettuce is soft and elegant but fills up quickly.
How spicy should sisig be for a party Start mild with one chile, then serve extra sliced chiles on the side so guests can add heat to taste.
Can I skip the chicken liver Yes. It adds depth and that classic sisig flavor, but these wraps still taste great without it. A splash of fish sauce can add a little extra savoriness instead.
How do I keep the lettuce crisp Wash and completely dry the leaves, then chill them. Do not fill until right before serving so they stay crunchy.
A tasty wrap for any get together
There is something about the mix of citrus, heat, and crunch that makes Chicken Sisig Lettuce Wraps a total win. They turn a beloved Filipino dish into a bright party bite that is easy to pass around and even easier to eat. If you like this style and want another benchmark version to compare with, try the Filipino Chicken Sisig Wraps Recipe by Tasty and see how it lines up with your own taste. However you spin it, keep the onion crisp, the lettuce cold, and the citrus handy. I hope you enjoy making Chicken Sisig Lettuce Wraps as much as I do, and that they become your go to appetizer for busy, happy nights with friends.
Extra notes for success
For flavor balance, remember these three simple checks before serving: add a small squeeze of citrus if the mixture tastes heavy, a pinch of salt if the flavors seem flat, and more onion if you want extra crunch. A hot skillet gives those tasty brown bits, which make Chicken Sisig Lettuce Wraps sing. If you are scaling up for a party, keep the chop small and even so each bite feels neat and satisfying. And if you are planning a full Filipino spread, consider adding cozy dishes like Chicken Arroz Caldo to keep everyone warm between bites of these fresh, zesty wraps.
Chicken Sisig Lettuce Wraps
Ingredients
For the Sisig Filling
- 1.5 pounds boneless, skin-on chicken thighs, trimmed
- 2 tablespoons soy sauce
- 2 tablespoons fresh calamansi or lemon juice
- 4 cloves garlic, minced
- 1 teaspoon sugar or honey
- 1 teaspoon ground black pepper
- 1 tablespoon oil for searing
- 1 small chicken liver, finely minced (optional) Classic addition for flavor
- 1 medium red onion, finely chopped
- 2-3 pieces bird’s eye chiles, thinly sliced Adjust to taste
- 2 tablespoons mayonnaise, plus more to taste
- 1 tablespoon butter (optional for extra sizzle)
- 1 large head iceberg or romaine lettuce, leaves separated and washed
- 1 small fresh calamansi or lemon wedges for serving
- to taste salt
Instructions
Preparation
- In a bowl, combine soy sauce, calamansi or lemon juice, garlic, sugar, and black pepper. Toss in the chicken and coat well. Let it sit for at least 20 minutes or up to 3 hours in the fridge.
- Heat a skillet over medium-high heat with oil. Shake off excess marinade from the chicken and sear skin-side down until brown, about 5 to 6 minutes. Flip and cook another 4 to 6 minutes until the thickest part reaches 165°F.
- Transfer to a cutting board to rest. In the same pan, if using, add butter and quickly cook the minced chicken liver for 1-2 minutes until just done. Chop the rested chicken into small, sisig-style pieces.
- Return the chopped chicken to the skillet with the cooked liver. Add chopped red onion and sliced chiles. Stir for 1-2 minutes until the onion softens slightly.
- Off the heat, mix in mayonnaise until it lightly coats the sisig. Taste and adjust with salt, calamansi or lemon, or extra chilies if desired.
Assembly
- Separate and wash lettuce leaves, drying them well to maintain crunch.
- Spoon warm sisig into each leaf, avoiding overfilling.
- Serve with calamansi or lemon wedges for squeezing.
Toppings
- Set out bowls of toppings for guests to customize their wraps: extra sliced chiles, chopped red onion, thin cucumber slices, mayo or yogurt, crushed chicharrón or toasted panko, scallions or cilantro, lime or calamansi wedges.