Name: Thai Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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); 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)

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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!

Three Thai Chicken Lettuce Wraps on a plate next to the pan of the chicken mixture and loose butter leaves on the counter.

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.

Ground chicken, garlic, onions, salt, and pepper in a stainless steel pan, all browned together.

Add Veggies: Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.

Ground chicken with shredded carrots, cabbage, and green onions dumped on top.

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.

A small bowl with sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper to make a thai lettuce wrap sauce.

Combine: Add to pan along with chopped cilantro. Stir until blended in and heated through.

The chicken filling for an easy Thai Chicken Lettuce Wraps recipe, ready to be spooned into lettuce leaves.

Serve: Spoon mixture into lettuce leaves and enjoy these Thai ground chicken lettuce wraps!

A close up image of a Thai Lettuce Wrap, ready to enjoy.

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:

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4.98 from 230 votes

Thai Chicken Lettuce Wraps

Author: Lauren Allen

These easy 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.

Prep: 5

Cook: 20

Total: 25

Servings:

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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

Ground Chicken: Substitute ground turkey.

Vegetables: This is a great recipe to throw in any leftover veggies from your fridge, like chopped 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 more sauce.

Vegetarian: Substitute the meat for tofu, or leave it out completely, adding extra veggies instead.

Make Ahead Instructions: All of the veggies can be chopped ahead, and he 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.

Gluten-free Adaptations: use gluten-free s weet chili sauce, and soy sauce.

Nutrition

Calories: 323kcal, Carbohydrates: 17g, Protein: 23g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 680mg, Potassium: 760mg, Fiber: 2g, Sugar: 14g, Vitamin A: 2715IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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