This post contains affiliate links.
These easy Thai-Inspired Chicken Lettuce Wraps are bursting with bold flavor and fresh ingredients. They can be enjoyed as a main dish or served as an appetizer. Healthy food has never tasted so amazing!
Looking for more 30-minute meals? Try this Kung Pao Shrimp, Spaghetti Pie, or Thai Quinoa Salad!
Why I love this recipe:
- Bold Flavors – I love Thai-inspired recipes because they include fresh ingredients and bold flavors!
- Healthy – Packed with fresh vegetables, protein, and a homemade sweet sauce that's lower in sodium than store-bought. These Thai Lettuce Wraps will leave you satisfied and energized.
- 30-Minute Meal – I love recipes that are still made from scratch that I can have on the table quick! Try this Spring Roll Bowl or Lemon Chicken Pasta!
How to make Thai-Inspired Chicken Lettuce Wraps:
Cook Chicken: Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.
Add Veggies: Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
Make Sauce: In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth.
Combine: Add to pan along with chopped cilantro. Stir until blended in and heated through.
Serve: Spoon mixture into lettuce leaves and enjoy these Thai ground chicken lettuce wraps!
What is the best lettuce 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.
Make Ahead Instructions:
All of the veggies can be chopped ahead, and the sauce can be made 2-3 days in advance. This is a great recipe for meal prep, as leftovers will keep in the fridge for several days and taste great reheated.
Recipe Variations:
- Vegetables: This recipe is easily adaptable to use what you have in your fridge. Add other chopped veggies, like celery, bok choy, bean sprouts, shredded Brussels sprouts, zucchini, or summer squash. Sauté 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.
- Meat: Substitute the chicken for ground turkey or pork.
- Vegetarian: Substitute the meat for tofu, or leave it out completely, adding extra veggies instead.
More 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
Thai Chicken Lettuce Wraps
Ingredients
- 1 Tablespoon olive oil, (vegetable or canola oil)
- 1 pound ground chicken
- 4 cloves garlic, , minced
- 1/2 sweet onion, , chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup carrot, , shredded
- 1/2 cup finely shredded cabbage
- 3 green onions, chopped
For the sauce
- 1/4 cup fresh cilantro, , chopped
- 1/3 cup sweet chili sauce, (found in the Asian section of the grocery store)
- 1 Tablespoon chunky peanut butter, , or smooth
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- crushed red pepper flakes, , to taste
- Boston Bib lettuce, , or romaine lettuce leaves
Instructions
- Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.
- Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
- In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.
- Spoon mixture into lettuce leaves and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe in January 2014. Updated January 2018 and May 2023.
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.
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 🙂
This is delicious! Can’t wait to make it for my family. Also served along with Thai shrimp soup. Yum.
My whole family enjoyed this easy meal. We cooked it exactly as you created it. The sauce was our favorite! Yum!
This is DELICIOUS!
Question – I tripled the recipe, several kiddos skipped out on dinner, now I have a lot left over. Although I’m sure I’ll be eating if for every meal (it’s THAT good) do you think it would freeze well? The meat mixture of course, not the lettuce.
Thank you!
Yes, I think so!
First time I have ever liked anything in a leaf of lettuce!
I use coleslaw ready mix that has cabbage, carrots etc. This makes it quicker for our family. They do sell shredded carrots as well if one wanted to cut down prep time. My whole family loves this meal even a picky teen eater that only likes chicken tenders 😉 This is always in our dinner rotation!
Super delicious and fast! But please do yourselves a favor, at least double if not triple the recipe. I doubled it for three people (no way 1/2# of chicken was going to be enough) and even with doubling, it was demolished! Restaurant quality!
This is a delicious recipe but it is NOT a 20 minute meal. I spent 2 hours cooking the meat, chopping the veggies, and making the sauce. Even while working on stages simultaneously. This is the 3rd time I have made it and it has been very time consuming each time. I will continue to make the wraps because they are so good but DO NOT go into it with only 20 minutes to get a meal on the table.
Delicious!
I added shitake mushrooms, water chestnuts, rice cooking wine, and extra ginger. I also ran out of peanut butter, so I substituted tahini lol! This was so easy to prep and cook. I’ll definitely be making this again.