These Thai Chicken Lettuce Wraps are a delightful fusion of savory ground chicken, aromatic herbs, and a sweet-spicy sauce, all nestled in crisp butter lettuce leaves.
Inspired by restaurant favorites, this dish brings bold flavors to your table in just 15 minutes, making it perfect for a quick weeknight dinner or a light appetizer.
Why You’ll Love This Recipe
Quick and easy – Ready in just 15 minutes
Healthy and light – Low-carb and packed with fresh ingredients
Flavor-packed – Combines sweet, spicy, and savory elements
Customizable – Easily adaptable to your taste preferences
Great for gatherings – Fun, hands-on meal for guests
What You’ll Need (Ingredient Highlights)
Sesame oil – Adds a nutty depth to the dish
Onion, garlic, and ginger – The aromatic base for the filling
Ground chicken – Lean protein that absorbs flavors well
Tamari or soy sauce – Provides umami richness
Thai sweet red chili sauce – Brings sweetness and heat
Lime juice – Adds a zesty brightness
Maple syrup or honey – Balances the flavors with a touch of sweetness
Cashews – Offer a satisfying crunch
Scallions and cilantro – Fresh herbs for garnish
Shredded carrots – Introduce a subtle sweetness and texture
Butter lettuce – Soft leaves perfect for wrapping
Pro Tips Before You Start
Prep ahead – Chop vegetables and herbs in advance for quicker assembly
Use fresh ginger – For the most vibrant flavor
Adjust heat – Add more chili sauce or a pinch of red pepper flakes for extra spice
Double the sauce – If you like it saucy, consider making extra to drizzle on top
Serve immediately – Assemble wraps just before eating to maintain crispness
How to Make Thai Chicken Lettuce Wraps
Step 1: Sauté Aromatics
Heat 1 tablespoon of sesame oil in a pan over medium-high heat.
Add ¼ cup diced onion and cook for 2-3 minutes until translucent.
Stir in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger, cooking for an additional 2 minutes.
Step 2: Cook the Chicken
Add 10 oz of ground chicken to the pan, breaking it up with a spoon.
Season with salt and pepper, and cook until browned and no longer pink, about 3-4 minutes.
Step 3: Prepare the Sauce
In a small bowl, whisk together ¼ cup tamari or soy sauce, 2 tablespoons Thai sweet red chili sauce, juice of 1 lime, and 1 teaspoon maple syrup or honey.
Step 4: Combine and Simmer
Sprinkle ⅓ cup chopped cashews over the cooked chicken, then pour in the prepared sauce.
Reduce heat to low and simmer for 2 minutes, allowing flavors to meld.
Step 5: Add Fresh Ingredients
Remove the pan from heat.
Stir in ¼ cup chopped scallions, ¼ cup chopped fresh cilantro, and ¼ to ½ cup shredded carrots.
Step 6: Assemble the Wraps
Spoon the chicken mixture into individual butter lettuce leaves.
Top with additional sauce and a sprinkle of sesame seeds, if desired.
What to Serve With Thai Chicken Lettuce Wraps
Steamed jasmine rice – For a more filling meal
Thai cucumber salad – Adds a refreshing crunch
Spring rolls – Complement the wraps with another appetizer
Chilled white wine or iced tea – To balance the spice
Variations / Substitutions
Protein swap – Use ground turkey, beef, or tofu
Nut-free – Replace cashews with sunflower seeds or omit
Low-sodium – Opt for low-sodium tamari or soy sauce
Extra veggies – Add diced bell peppers or water chestnuts for more texture
Storage & Reheating Tips
Refrigerate filling – Store in an airtight container for up to 3 days
Reheat gently – Warm the filling in a pan over low heat
Assemble fresh – Keep lettuce leaves separate and assemble wraps just before serving
FAQs
Can I make this recipe ahead of time?
Yes, prepare the filling in advance and store it in the refrigerator.
Assemble the wraps just before serving to keep the lettuce crisp.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Can I freeze the filling?
It’s best enjoyed fresh, but the cooked filling can be frozen for up to a month.
Thaw and reheat before assembling wraps.
What type of lettuce works best?
Butter lettuce is ideal due to its soft, pliable leaves, but romaine or iceberg can also be used.
Final Thoughts
These Thai Chicken Lettuce Wraps are a flavorful, healthy, and quick meal option that doesn’t compromise on taste.
Whether you’re entertaining guests or looking for a light dinner, this recipe is sure to satisfy.
Thai Chicken Lettuce Wraps
Ingredients
- 1 tablespoon sesame oil
- ¼ cup diced onion
- 2 cloves garlic minced
- 1 tablespoon fresh minced ginger
- 10 oz ground chicken
- ¼ cup tamari or soy sauce
- 2 tablespoons Thai sweet red chili sauce
- Juice of 1 lime
- 1 teaspoon maple syrup or honey
- ⅓ cup chopped cashews
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- ¼ –½ cup shredded carrots
- Sesame seeds optional, for topping
- 1 head butter lettuce leaves separated and rinsed
Instructions
- Heat sesame oil in a pan over medium-high heat.
- Add diced onion and cook for 2-3 minutes until translucent.
- Stir in minced garlic and ginger, cooking for an additional 2 minutes.
- Add ground chicken, season with salt and pepper, and cook until browned and cooked through, about 3-4 minutes.
- See full steps with tips & photos → https://wimpysdiner.net/thai-chicken-lettuce-wraps/
Notes
- Swap ground chicken for ground turkey or tofu for a vegetarian twist.
- Add chopped water chestnuts or bell pepper for more crunch.
- Butter lettuce is ideal for wrapping, but romaine or bibb works too.
- Leftover filling can be refrigerated for up to 3 days and reheated gently.
