Description
Thai Chicken Lettuce Wraps are a light yet satisfying dish packed with bold Thai-inspired flavors. Ground chicken is cooked with garlic, ginger, soy sauce, and fish sauce, then tossed with crunchy vegetables and fresh herbs. Served in crisp lettuce cups and topped with lime and peanuts, these wraps make a healthy, gluten-free, and low-carb alternative to traditional wraps or tacos. Perfect for weeknight dinners, appetizers, or meal prep.
Ingredients
Scale
- 1 Tablespoon sesame oil
- ¼ cup onion diced, I used yellow. White onion works too.
- 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 (we love Trader Joe’s)
- 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 – see notes
Instructions
- Make the garlic, ginger pan sauce. 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.
- Cook the chicken. 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.
- Make the thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
- Add the sauce to the chicken. 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.
- Assemble the lettuce wraps. 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.
Notes
- Lettuce options: Butter lettuce is soft and cup-shaped, while iceberg and romaine provide extra crunch.
- Protein swaps: Ground turkey, pork, or shrimp can be used instead of chicken. For a vegetarian version, try tofu, tempeh, or mushrooms.
- Spice level: Adjust chili paste, sriracha, or red pepper flakes to suit your heat preference.
- Make ahead: The chicken filling can be made 3–4 days in advance. Store in an airtight container in the fridge. Keep lettuce leaves separate and assemble wraps just before serving.
- Serving idea: Create a DIY wrap station with lettuce, chicken filling, herbs, lime wedges, and toppings so guests can build their own.
- Dietary adjustments: Use gluten-free soy sauce or coconut aminos for a gluten-free option. For keto, omit sugar or use a sugar-free sweetener.
- Toppings: Crushed peanuts, sesame seeds, shredded carrots, or bean sprouts add extra crunch and flavor.