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.
A few tips for this recipe:
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.
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!
I hope you enjoy this recipe as much as I do! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!
Healthy food has never tasted so AMAZING! These Thai chicken lettuce wraps are bursting with bold flavor, and fresh ingredients. They can be enjoyed as a main dish or served as an appetizer.
- 2 teaspoons olive oil
- 1/2 lb chicken breasts or tenders chopped into very small pieces*
- 4 cloves garlic minced
- 1/2 cup chopped yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 carrots shredded
- 1/2 cup finely shredded cabbage , red, green, or napa
- 3 green onions chopped
- 1/3 cup sweet chili sauce
- 1 heaping Tablespoon peanut butter , smooth or crunchy
- 1/2 teaspoon freshly chopped ginger , or 1/4 teaspoon ground ginger
- 2 teaspoons low sodium soy sauce
- 1/4 cup chopped fresh cilantro
- Crushed red pepper to taste
- 1 head butter lettuce or romaine heart
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 could substitute 1/2 pound ground chicken or turkey
Have you tried this recipe?!
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I originally shared this recipe in January 2014. Updated January 2018