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
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Recipe
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
Macros Recipe Adaptation
None.Per Serving Amount
181 gramsMacros
323kcal, Fat: 17g, Carbs: 17g, Protein: 23g (serves 4) | MFP: Thai Chicken Lettuce Wraps (TBFS Macros)Nutrition
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I originally shared this recipe in January 2014. Updated January 2018 and May 2023.
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Yum! This got a thumbs up from everyone in the family! I used half the sauce and added a little lime juice and Thai cashews. Just wonderful. This is going in the regular rotation.
I substituted turkey for the chicken and it was excellent! The sauce is so flavor packed. When I make this again, I’m going to add peanuts for some added crunch and use smooth peanut butter. Thank you for this recipe!
WOW! So damn delicious and so easy!
I bulked up the veggies, added lime juice, used ground Turkey, and did a 50/50 mix of the G Hughes Sugar Free Thai Chili and the “sugary” Thai chili in my sauce.
This will be in my regular rotation going forward. I ate have the skillet. 🙈
Soooo good! Sooo fast and easy! The only tweak I made was I added chili garlic sauce, which has a bit of a kick, instead of red pepper flakes. I love heat:). This will be my new go-to weekly meal! Thank you!
Delicious and easy to make.loved this.
Really loved this. Stuck close to recipe, but added some lime juice to the sauce. Had leftovers, so planning to toss it cold with romaine lettuce, some fried vermicelli rice noodles, and more of the sauce to get a yummy entree salad.
It was tasty. Served it along side fried rice.
I don’t normally take the time to comment or review a random recipe online but wow. This was easy to follow, hard to mess up, and absolutely delicious. Might add peanuts next time! Maybe lime too. But so so so yummy as is. Made for my husband and I, and had some left to take to work the next day!
This is absolutely delicious!! Will make again and again!!
This was my first TBFS meal, and it was so good! Easy and quick to make. Used turkey instead of chicken. I added some chopped peanuts for crunch and a squeeze of lime. My kids (5&2) ate seconds of it! Will make again!