Thai Chicken Lettuce Wraps bring all the vibrant flavors of Southeast Asian cuisine right to your dinner table, without the fuss of complicated techniques or hard-to-find ingredients. The combination of aromatic herbs, tangy lime, and savory chicken creates an explosion of flavor that’s contained in crisp lettuce cups – making each bite a perfect balance of textures and tastes.
This recipe transforms ordinary ground chicken into something extraordinary with a sauce that hits all the right notes: sweet, salty, spicy, and tangy. Whether you’re looking for a light dinner option or an impressive appetizer for guests, these lettuce wraps deliver restaurant-quality results in just about 45 minutes.
Why You’ll Love This
- Quick weeknight solution that feels special but comes together in under an hour
- Naturally low-carb and gluten-free (if you use tamari instead of soy sauce)
- Customizable heat level – make it as mild or spicy as your family prefers
- Interactive eating experience that kids and adults both enjoy
- Leftovers store beautifully for lunch the next day
Ingredients
- 1 Tablespoon sesame oil
- ¼ cup onion, diced (yellow or white)
- 2 cloves of garlic
- 1 tablespoon fresh minced ginger or ginger paste
- 10 oz ground chicken
- ¼ cup Tamari (low sodium) or soy sauce, coconut aminos
- 2 Tablespoon Thai sweet red chili sauce
- juice of 1 lime
- 1 teaspoon maple syrup or honey, agave
- ⅓ cup cashews, chopped (raw or roasted/salted)
- ¼ cup scallions, chopped
- ¼ cup cilantro, fresh, chopped
- ¼-½ cup carrots, shredded
- Sesame seeds for topping
- 1 head butter lettuce – leaves removed, rinsed and dried
Instructions
- Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.
- Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.
- Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
- Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes.
- Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.
- To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps.
Tips & Variations
- For a vegetarian version, substitute the chicken with crumbled firm tofu or tempeh.
- Add finely diced water chestnuts for extra crunch.
- Make it grain-free by adding cauliflower rice to stretch the filling.
- For meal prep, store the filling and garnishes separately from the lettuce leaves to maintain freshness.
- Try different lettuce varieties – iceberg or romaine provide more crunch, while butter lettuce offers a softer, more pliable wrap.
- For a spicier version, add thinly sliced Thai bird chilies or a dash of chili oil.
Serving Suggestions
These Thai Chicken Lettuce Wraps are perfect as a light main course served with a side of coconut rice or simple cucumber salad. For a more substantial meal, add a bowl of hot and sour soup or some spring rolls on the side.
Set up a DIY lettuce wrap station for casual entertaining, allowing guests to build their own wraps with additional toppings like bean sprouts, thinly sliced radishes, or extra lime wedges for squeezing.
Notes
- The filling will keep in the refrigerator for up to 3 days in an airtight container.
- Look for lettuce with large, intact leaves that can hold the filling without tearing.
- For the best texture, the chicken mixture should be moist but not too saucy – if it seems too wet, simmer a bit longer to reduce.
- Prep all ingredients before starting to cook for the smoothest experience, as this recipe moves quickly once you begin.
FAQs
Can I make this ahead of time?
Yes! The filling can be made up to 2 days ahead and reheated. Keep the lettuce and garnishes separate until serving time.
How do I prevent my lettuce wraps from falling apart?
Double up your lettuce leaves for extra stability, and don’t overfill them. Holding them like a taco rather than rolling them also helps.
Is there a substitute for fish sauce?
While fish sauce provides a distinctive umami flavor, you can substitute with an extra tablespoon of soy sauce mixed with 1/2 teaspoon of lime juice.
Can I freeze the filling?
Yes, the chicken filling freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding fresh herbs after reheating.
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