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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps are your new go-to for a light yet incredibly satisfying meal, offering a flavorful and healthy alternative to traditional weeknight dinners. This recipe delivers vibrant Thai-inspired tastes in a fresh, build-your-own format that’s as fun to assemble as it is to eat.
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or coconut oil
  • 1 pound ground chicken (or thinly sliced chicken breast)
  • 1/2 cup finely chopped yellow onion
  • 2 cloves cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha (or more, to taste)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped roasted peanuts (optional, for garnish)
  • 1 tablespoon lime juice
  • 1 head head butter lettuce or iceberg lettuce, leaves separated and washed
  • thinly sliced red bell pepper, shredded carrots, chopped green onions (Optional Garnish)

Equipment

  • Large skillet or wok
  • Small Bowl
  • Serving platter

Method
 

  1. Gently separate the leaves from your head of lettuce. Wash them thoroughly under cool water and pat them dry with paper towels. Arrange the clean, dry lettuce cups on a serving platter. This forms the delicious, crunchy vessel for your filling.
    1 head head butter lettuce or iceberg lettuce, leaves separated and washed
  2. Heat the olive oil or coconut oil in a large skillet or wok over medium-high heat. Add the finely chopped yellow onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant. Be careful not to burn the garlic.
    1 tablespoon olive oil or coconut oil, 1/2 cup finely chopped yellow onion, 2 cloves cloves garlic, minced, 1 tablespoon grated fresh ginger
  3. Add the ground chicken to the skillet. Break it up with a spoon and cook, stirring occasionally, until it's browned and cooked through. If using thinly sliced chicken breast, cook until no pink remains. Drain off any excess fat from the skillet.
    1 pound ground chicken (or thinly sliced chicken breast)
  4. In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, honey (or maple syrup), and sriracha. Pour this sauce mixture over the cooked chicken and vegetables in the skillet. Stir well to coat everything evenly.
    1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sriracha (or more, to taste)
  5. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together. This step is crucial for infusing the chicken with that authentic Thai taste.
  6. Remove the skillet from the heat. Stir in the chopped fresh cilantro, fresh mint, and lime juice. The fresh herbs add a wonderful brightness and aroma to the dish, while the lime juice provides a zesty counterpoint.
    1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1 tablespoon lime juice
  7. Spoon the flavorful Thai chicken mixture into the prepared lettuce cups. Garnish with chopped roasted peanuts (if using), thinly sliced red bell pepper, shredded carrots, or chopped green onions for extra texture and visual appeal. Serve immediately and encourage everyone to build their own perfect wrap!
    1/4 cup chopped roasted peanuts (optional, for garnish), thinly sliced red bell pepper, shredded carrots, chopped green onions (Optional Garnish)

Notes

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Store lettuce separately, lined with a damp paper towel, for 1-2 days. Reheat filling gently in a skillet or microwave. Freezing is not recommended.