The filling is full of veggies, protein and a delicious thai/sweet chili/peanut sauce everyone that will leave everyone at the table feeling satisfied. You can watch your hungry family load their plates with seconds, thirds, or even fourths and smile that they’re not only loving these Thai chicken lettuce wraps, but they’re eating healthy!
Start by chopping your chicken into very small pieces, and chopping all of your veggies.
Add the chicken, onion, garlic, salt and pepper to a large skillet and cook until no longer pink. Add the chopped veggies and saute until tender.
Make the sauce (this can be made in advance and stored in the fridge). Fresh chopped ginger really tastes the very best in the sauce (you can buy a small piece of ginger root for this recipe, and store the extra in your freezer for another day).
Add the sauce and cilantro to the skillet and toss everything to combine.
What is the best lettuce to use for lettuce wraps?
You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include Boston bib lettuce and romaine hearts. The great thing about lettuce wraps is that they are easily modifiable when it comes to the filling and the wrapping. Cabbage leaves would also be a yummy substitute.
A few tips for this recipe:
Substitutions:
This recipe is easily adaptable to use what you have in your fridge. You could add other chopped veggies, like celery, bok choy, bean sprouts, shredded Brussels sprouts, zucchini or summer squash. Saute the veggies until tender, when you add them to the skillet. If you add a lot of extra veggies to this recipe, you may want to make a little more sauce.
You could also substitute the chicken for ground turkey, pork, or tofu, or leave it out completely for a vegetarian option, adding extra veggies instead.
Ingredient prep:
I use a box grater to shred my carrot. Then I use a paper towel to scoop up the pile of shredded carrot and squeeze the liquid out of it.
I also pat the chicken dry with paper towels after I’ve chopped it into small pieces. Removing the excess liquid helps the chicken brown better when you saute it in step 2.
The sauce for these lettuce wraps can be made 2-3 days in advance, making for even faster dinner prep!
Consider trying these delicious lettuce wrap recipes:
- Avocado Chicken Salad Lettuce Wraps
- Cashew Chicken Lettuce Wraps
- Asian Turkey Lettuce Wraps
- Greek Yogurt Chicken Salad Lettuce Wraps
- Spicy Chicken Lettuce Wraps
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Thai Chicken Lettuce Wraps
Video
Ingredients
- 2 teaspoons olive oil
- 1/2 pound boneless skinless chicken breasts (or tenders), chopped into very small pieces*
- 4 cloves garlic , minced
- 1/2 cup yellow onion , chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 carrot , shredded
- 1/2 cup cabbage , finely shredded (red, green, or napa)
- 3 green onions , chopped
For the sauce:
- 1/3 cup sweet chili sauce
- 1 heaping Tablespoon peanut butter , smooth or crunchy
- 1/2 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
- 2 teaspoons low-sodium soy sauce
- 1/4 cup fresh cilantro , chopped
- crushed red pepper flakes to taste
- 1 head Boston Bib lettuce (or romaine)
Instructions
- Heat oil in a large skillet over medium.
- Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through.
- Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
- In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth.
- Add sauce to the pan. Add cilantro. toss everything until combined.
- Spoon mixture into individual lettuce cups. Should fill about 8 lettuce cups.
- You might also like Cashew Chicken Lettuce Wraps!
Notes
Nutrition
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Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
I originally shared this recipe in January 2014. Updated January 2018
Brittany N Perkins says
simple and easy
Ariel says
This was delicious! I made a few changes: doubled the cabbage and peanut butter, quadrupled the ginger and soy sauce. The great thing about cooking for yourself is that you can customize it to your preferences. We’ll be making this recipe again!
Diane Coleman says
Amazing!
Elsa says
Great recipe! It was delish even my finicky teen loved it
Ashley Lenz says
Amazing! I like the kick these have!
Ed says
This was great! Dad cooking dinner for Mom and kids. I’m not a fan of raw onions so I cooked them first for 5 minutes before adding garlic and chicken. I used hearts of romaine lettuce. I told kids it was a taco only with romaine. They ate it! I would recommend this for any cooking for first date. I really appreciated this recipe. Thank you again.
Micaela says
Thank you for the wonderful recipe! I am 25, single, and trying to be more money conscious (I have a bad takeout habit.) These meal plans have been a wonderful way to keep my grocery bill under control. Since recipes are generally made for more than one, I save leftovers for the following day’s lunch/dinner. This recipe was especially delicious! Unfortunately, I recently developed a peanut allergy so I substituted Sunflower Seed Butter for Peanut Butter and it turned out great!
Payton says
So delicious, affordable and straight forward! They’ve got a nice kick to them. Thank you for this recipe.
Rose says
Is there something else that could be substituted for sweet chili sauce -like BBQ, etc. ?
Nicola says
I love this dish. Have made it many times. I use turkey mince instead of chicken and add more peanut, ginger and chilli. It’s so easy to tweak it to suit your own pallette.