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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.
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I originally shared this recipe in January 2014. Updated January 2018 and May 2023.
I tried this recipe for the first time and it was delicious. My preparation time and effort were minimal, the presentation was impressive, the dish was very tasty and mildly spicy but it was definitely a 5 star meal according to my husband. Will definitely have this again.
Just made these after a search to satisfy my desire to eat healthy and still appeal to my household filled with boys! HEB does carry a wonderful sturdy lettuce wrap as mentioned above, and I decided to use the packaged slaw shredded veggies to save some time. I was a bit short on some of the ingredients, so I whipped cashew butter together with water and the ACV–it was delicious and did the trick along with the rest of the ingredients–I omitted the sweet chili sauce and my family still loved it–very forgiving and versatile dish! Absolutely delicious and the chicken was superb! Thank you for the inspiration!
This is very good! I doubled the recipe and it was not too much for my family. I used ground chicken which cut down on chopping time. I added water chestnuts for extra crunch since my family loves them. I served it with quinoa instead of as lettuce wraps. This delivers the Thai food tastes you love in restaurants!
10 stars! Absolutely delicious, so much flavor! Loved everything about it, didn’t add yellow onion, only green! HEB had these great lettuce scoops, really sturdy and perfect for this recipe! Amazing!
Every member of my family loved these, even my daughter who complained at first before tasting them. If you really are pressed for time, you could probably use cole slaw mix instead of shredding your own cabbage and carrots,
My family loved this. I added a teaspoon of fish sauce and substituted celery for the cabbage since I didn’t have any cabbage. 5 stars
Made this with scrambled tofu. Delicious! My husband said i should of made more. He was licking his plate! lol
My husband loved these . He has been sick and said he wasn’t very hungry. He ate 2 and made himself 2 more.
Great recipe. We’ve made it several times. Last time we added some cooked rice at the end and it worked well. We have also substituted celery for the cabbage another time. Every time it’s delicious and we never have any left overs go to waste.
Thanks for the very versatile recipe.
I love those ideas! I’m sure they were more filling with rice in them too. Thanks for sharing.
So very good! I will be passing this recipe around to others! Just be careful of the red pepper. I added too much and it was a bit hot for my kids and I but my husband loved it. But the flavor was amazing. Next time I will just leave the pepper and make a spicy batch for my husband.