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.
Thai Chicken Lettuce Wraps in romaine leaves on a plate.
I LOVE any foods that fall in the Thai/Indian categories because they always contain fresh ingredients and bold flavors. These lettuce wraps are packed with so much flavor! Every time I make them I’m reminded how incredibly delicious they are.

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.

Side by side photos of a skillet with the ingredients for Thai chicken lettuce wraps including chicken, garlic, onion, carrot, cabbage.


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 bowl with the sauce ingredients for Thai chicken lettuce wraps. The sauce is then added to a skillet with the chicken and vegetables for the lettuce wraps.

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:

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!

Overhead view of a white platter filled with Thai chicken lettuce wraps


Consider trying these delicious lettuce wrap recipes:


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Thai Chicken Lettuce Wraps lined along a white plate.
Prep 15 mins
Cook 10 mins
Total 20 mins
Add to Meal Plan



  • 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 ¼ 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)


  • 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!


*You could substitute ½ pound ground chicken or turkey
Tips for this recipe are listed in the post above!


Calories: 181kcalCarbohydrates: 19gProtein: 15gFat: 5gSaturated Fat: 1gCholesterol: 36mgSodium: 694mgPotassium: 467mgFiber: 2gSugar: 13gVitamin A: 4072IUVitamin C: 11mgCalcium: 42mgIron: 1mg

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I originally shared this recipe in January 2014. Updated January 2018

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 4 stars
    We love this AND use a pound of chicken and double the veggies b/c we like it less saucy. Try it with cauliflower rice! YUM 🙂

  2. 5 stars
    once again, my house smells awesome (secondary benefit)!
    hubby actually made this one.
    out of cabbage so used cabbage from a salad kit. out of lettuce. flour tortilla wraps also worked great.
    we were pleasantly surprised by the kick in the flavor.

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