These Thai Chicken Lettuce Wraps are a flavorful, healthy, and easy-to-make dish featuring savory chicken, crunchy vegetables, and a tangy, slightly spicy Thai-inspired sauce. Perfect for lunch, dinner, or even as an appetizer, they offer a fresh and satisfying meal without the heaviness of traditional wraps.
Why You’ll Love This Recipe
These lettuce wraps are light, fresh, and packed with delicious Thai flavors. The combination of juicy chicken, crisp veggies, and a flavorful sauce creates a well-balanced dish that’s both healthy and satisfying. Plus, they are quick to prepare and can be customized with different toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Filling:
- 1 lb ground chicken (or finely chopped chicken breast)
- 2 tbsp sesame oil (or olive oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, finely diced
- 1/2 cup carrots, grated or julienned
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
- 1/4 cup chopped peanuts (optional, for crunch)
- 1 tbsp lime juice
For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce
- 1 tbsp hoisin sauce
- 1 tbsp peanut butter (optional, for extra creaminess)
- 1 tsp sesame oil
- 1 tsp honey or brown sugar (optional, for sweetness)
- 1/2 tsp red pepper flakes (optional, for heat)
For Serving:
- Butter lettuce or iceberg lettuce leaves (for wrapping)
- Fresh cilantro (for garnish)
- Lime wedges (for garnish)
Directions
Make the Sauce:
- In a small bowl, whisk together soy sauce, fish sauce, hoisin sauce, peanut butter (if using), sesame oil, honey, and red pepper flakes. Set aside.
Cook the Chicken:
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground chicken and cook for about 5-7 minutes, breaking it apart with a spoon, until fully cooked and browned.
Add Vegetables:
- Stir in chopped onion, garlic, grated ginger, bell pepper, and carrots.
- Cook for another 3-4 minutes until the vegetables soften slightly but still have a crunch.
Combine with Sauce:
- Pour the prepared sauce over the chicken and vegetable mixture.
- Stir well to coat everything evenly and cook for another 1-2 minutes until the sauce thickens slightly.
Assemble the Lettuce Wraps:
- Carefully separate the lettuce leaves and use them as “wraps.”
- Spoon the chicken mixture into each lettuce leaf.
- Garnish with chopped cilantro, green onions, and peanuts if desired.
- Serve with lime wedges on the side.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
Variations
- Vegetarian Option: Replace chicken with crumbled tofu or mushrooms for a plant-based version.
- Extra Spicy: Add more red pepper flakes or a splash of Sriracha for extra heat.
- Nut-Free: Omit the peanuts and peanut butter or replace them with sunflower seeds for crunch.
- Different Proteins: Swap chicken for ground turkey, shrimp, or even thinly sliced beef for variety.
Storage/Reheating
- Storage: Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the chicken mixture in a skillet over medium heat for a few minutes or microwave for 1-2 minutes before serving.
FAQs
Can I make this dish ahead of time?
Yes! Prepare the filling ahead of time and store it in the fridge. Assemble the wraps when ready to eat.
What type of lettuce works best for wraps?
Butter lettuce and iceberg lettuce work best because they are sturdy yet flexible for wrapping.
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great alternative and will work just as well in this recipe.
How do I make it gluten-free?
Use tamari instead of soy sauce and check that your hoisin and fish sauce are gluten-free.
Can I add more vegetables?
Yes! Mushrooms, zucchini, or shredded cabbage would be great additions.
What’s a good side dish for this?
Steamed jasmine rice, cauliflower rice, or a light cucumber salad pair well with these wraps.
Can I freeze the chicken mixture?
Yes, you can freeze the cooked chicken mixture for up to 2 months. Thaw and reheat before serving.
How can I make it less spicy?
Omit the red pepper flakes and reduce the fish sauce for a milder flavor.
Do I have to use fish sauce?
Fish sauce adds authentic Thai flavor, but you can substitute it with extra soy sauce if needed.
Can I add a sauce for dipping?
Yes! A peanut sauce or sweet chili sauce makes a great dipping option.
Conclusion
Thai Chicken Lettuce Wraps are a fresh, flavorful, and healthy meal that’s quick and easy to prepare. With a perfect balance of savory, tangy, and slightly spicy flavors, they are a great option for lunch, dinner, or appetizers. Whether you stick to the recipe or try one of the variations, these wraps are sure to be a hit!
Print
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Thai Chicken Lettuce Wraps are a fresh, flavorful, and healthy meal, featuring savory chicken, crisp vegetables, and a delicious Thai-inspired sauce. Quick to prepare and perfect for lunch, dinner, or appetizers, they offer a satisfying meal with a balance of sweet, salty, and spicy flavors.
Ingredients
For the Chicken Filling:
- 1 lb ground chicken (or finely chopped chicken breast)
- 2 tbsp sesame oil (or olive oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, finely diced
- 1/2 cup carrots, grated or julienned
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
- 1/4 cup chopped peanuts (optional, for crunch)
- 1 tbsp lime juice
For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce
- 1 tbsp hoisin sauce
- 1 tbsp peanut butter (optional, for extra creaminess)
- 1 tsp sesame oil
- 1 tsp honey or brown sugar (optional, for sweetness)
- 1/2 tsp red pepper flakes (optional, for heat)
For Serving:
- Butter lettuce or iceberg lettuce leaves (for wrapping)
- Fresh cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, fish sauce, hoisin sauce, peanut butter (if using), sesame oil, honey, and red pepper flakes. Set aside.
- Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-7 minutes, breaking it apart until fully cooked and browned.
- Add Vegetables: Stir in chopped onion, garlic, grated ginger, bell pepper, and carrots. Cook for another 3-4 minutes until softened but still slightly crisp.
- Combine with Sauce: Pour the prepared sauce over the chicken and vegetable mixture. Stir well and cook for another 1-2 minutes until the sauce thickens slightly.
- Assemble the Wraps: Separate lettuce leaves and use them as “wraps.” Spoon the chicken mixture into each lettuce leaf. Garnish with cilantro, green onions, and peanuts if desired. Serve with lime wedges.
Notes
- For a vegetarian version, replace chicken with crumbled tofu or mushrooms.
- Adjust spice level by adding or omitting red pepper flakes.
- Use tamari instead of soy sauce for a gluten-free version.
- Add extra vegetables like mushrooms, zucchini, or shredded cabbage for more variety.
- Peanut sauce or sweet chili sauce makes a great dipping option.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer
- Method: Sautéed
- Cuisine: Thai, Asian
