Thai Chicken Lettuce Wraps are a fresh, vibrant, and flavor‑packed dinner option that combine juicy seasoned ground chicken with crisp lettuce leaves and bold Thai‑inspired sauces. If you love fusion food that’s light but doesn’t skimp on taste, these wraps deliver everything: the crunch from butter lettuce, the tang from lime and chili sauce, the depth from garlic, ginger, and soy/tamari, and a touch of sweetness. They come together in under 30 minutes, are easily customized to your liking, and make for a fun shareable dish or casual weeknight meal. Let’s dive in!
Why You’ll Love This Recipe
Bright, bold flavors: the garlic, ginger, lime, and Thai chili sauce all work together to deliver that signature Southeast Asian punch.
Healthy and low‑carb friendly: using lettuce in place of bread keeps this dish light, yet satisfying.
Quick & easy: most of the work is in chopping and mixing; the chicken cooks fast. Great when you want flavor without spending hours.
Versatile: you can adjust heat, sweetness, or add/subtract veggies or nuts to match your tastes or dietary needs.
Crowd‑pleaser: simple to assemble, visually appealing, and super shareable—perfect for family dinners or casual entertaining.
Ingredients
Here’s what you’ll need (with some options):
1 Tablespoon sesame oil
¼ cup onion, diced (yellow onion or white onion both work well)
2 cloves garlic, minced
1 tablespoon fresh minced ginger (or ginger paste)
10 oz ground chicken
¼ cup Tamari (low‑sodium) or soy sauce; coconut aminos as an alternative
2 Tablespoons Thai sweet red chili sauce
Juice of 1 lime
1 teaspoon maple syrup (or honey, or agave)
⅓ cup chopped cashews (raw, or roasted/salted if you prefer crunch & flavor)
¼ cup scallions, chopped
¼ cup fresh cilantro, chopped
¼–½ cup shredded carrots
Sesame seeds (for topping)
1 head butter lettuce, leaves removed, rinsed, and dried (for wraps)
Step‑by‑Step: How to Make Thai Chicken Lettuce Wraps
Make the garlic‑ginger “pan sauce.” Heat a pan over medium‑high heat, add sesame oil. Once hot, add diced onion. Cook 2–3 minutes until onions begin to turn translucent and golden. Add minced garlic and ginger; cook together for about 2 minutes, stirring often so nothing burns.
Cook the chicken. Add ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook until the chicken is browned and no pink remains—about 3‑4 minutes.
Mix the sauce. While the chicken is cooking (or beforehand), in a small bowl combine the Tamari (or soy), Thai sweet red chili sauce, lime juice, and maple syrup (or your chosen sweetener). Stir until well mixed.
Combine cashews and sauce with chicken. Once chicken is cooked, sprinkle in the chopped cashews. Pour in the sauce mixture. Toss everything together, reduce heat to low, and let simmer for 2 more minutes so flavors meld.
Finish with fresh herbs & veggies. Remove the pan from heat. Stir in shredded carrots, scallions, and cilantro.
Assemble the wraps. Take a butter lettuce leaf, spoon in a generous amount of the chicken mixture, drizzle a little of the sauce left in the pan if desired, and sprinkle sesame seeds on top. Repeat with remaining leaves and filling.
Helpful Tips
Don’t overcook the garlic and ginger—once they fry for too long, they can become bitter.
If using roasted or salted cashews, reduce additional salt in the dish.
Dry the lettuce leaves thoroughly (pat with paper towel or spin them) so the filling doesn’t slide off or get soggy.
Taste the sauce before adding—it’s easier to adjust: more lime for acidity, more chili sauce for heat, or more sweetener if needed.
Use a nonstick or well‑seasoned pan so the chicken doesn’t stick, especially when adding sauces.
Substitutions And Variations
Protein swaps: Consider using ground turkey, pork, or a plant-based ground alternative for a vegetarian-friendly option.
Nut alternatives: If you have nut allergies or want fewer nuts, swap cashews for chopped water chestnuts (for crunch), or omit altogether.
Sauce tweaks: Use chili paste for more heat; add a splash of fish sauce for umami; or use hoisin sauce for a different sweet‑savory profile.
Veggie additions: Red bell pepper strips, shredded cabbage, or bean sprouts work nicely.
Leaf alternatives: If butter lettuce is hard to find, iceberg lettuce, romaine, or even large spinach leaves can stand in.
Storage Instructions
Store the chicken filling in an airtight container in the refrigerator for up to 3‑4 days.
Do not store assembled wraps—they’ll get soggy over time.
If you want to prep ahead, you can cook the chicken mixture, cool it completely, store separately, and wash & dry the lettuce leaves in advance. Then just assemble when ready to eat.
For freezing: the cooked chicken filling (without lettuce or fresh herbs) can be frozen. Thaw in fridge, then warm the filling gently in a skillet or microwave until heated through.
Nutritional Information
Here are approximate nutritional values per 2 wraps (this can vary depending on how much filling you use):
| Nutrient | Amount |
|---|---|
| Calories | ~158 kcal |
| Fat | ~9 g |
| of which Saturated Fat | ~2 g |
| Cholesterol | ~41 mg |
| Sodium | ~631 mg |
| Potassium | ~366 mg |
| Carbohydrates | ~8 g |
| Dietary Fiber | ~1 g |
| Sugar | ~5 g |
| Protein | ~11 g |
| Vitamin A | ~978 IU |
| Vitamin C | ~2 mg |
| Calcium | ~16 mg |
| Iron | ~1 mg |
(Based on a 2,000‑calorie daily diet.)
Serving Suggestions
Serve with lime wedges on the side so people can add extra citrus.
Pair with a simple cucumber salad, or pickled veggies for brightness.
A side of steamed jasmine rice or brown rice works if you’re looking for more substance.
Garnish with extra cilantro, scallions, or a drizzle of extra Thai chili sauce or lime juice.
For spicy lovers, offer Sriracha or crushed red pepper flakes on the side.
Frequently Asked Questions About Thai Chicken Lettuce Wraps
1. Can I make this recipe gluten‑free?
Yes! Use Tamari instead of regular soy sauce (or a certified gluten‑free soy sauce). Also ensure the Thai sweet red chili sauce you use is gluten‑free (check the label), as some brands include wheat. If you do all that, the wraps can be completely gluten‑free.
2. How do I adjust the recipe for more heat or milder flavor?
For more heat, increase Thai chili sauce or add chopped fresh chili peppers (like Thai bird’s eye chili). You can also include chili paste, sriracha, or crushed red pepper. For milder flavor, lessen the chili sauce, skip spicy additions, and maybe add more sweetener or lime to balance intensity.
3. Is there a vegetarian or vegan version?
Absolutely. Swap the ground chicken for plant‑based ground meat, crumbled tofu, or cooked lentils. Use agave or maple syrup instead of honey. Make sure sauces are vegan‑friendly (some chili sauces or soy sauces may have fish or animal‑derived ingredients).
4. How can I prevent the lettuce from getting soggy?
Make sure lettuce leaves are very dry before assembling (rinse and pat or spin in salad spinner). Don’t assemble until just before serving. Keep sauce and chicken mixture separate until last minute if possible. Use crisp, sturdy leaves like butter lettuce or romaine.
5. Can I make this ahead?
Yes—cook the chicken filling ahead of time, and store it in fridge. Wash and prepare lettuce leaves early, but assemble just before eating. Herbs, carrots, scallions etc. are best added fresh so flavor and texture hold up. This helps with meal‑prep.
6. How long will leftovers keep?
The filling can keep for about 3‑4 days in the refrigerator. Freezing is possible (minus the lettuce/herbs). Thaw in fridge, then warm the filling gently in a skillet or microwave until heated through. Discard if you see signs of spoilage (odd odor, sliminess etc.).
Conclusion
Thank you so much for trying these Thai Chicken Lettuce Wraps! I really love how all the flavors come together—the zing from lime, the spicy‑sweet chili sauce, the crunch of cashews, the fresh herbs—it feels so satisfying without being heavy. I hope making them brings as much joy to your kitchen as eating them does. Enjoy the ease and flavor of this dish, share it with friends or family, and remember: cooking is about having fun and tasting great things. Happy cooking, and thank you for being part of this food‑loving community!
Print
Thai Chicken Lettuce Wraps
- Total Time: 25 minutes
- Yield: 4 servings (about 8 wraps) 1x
Description
Fresh, vibrant, and loaded with Thai flavors, these Thai Chicken Lettuce Wraps make a quick and healthy meal. Featuring seasoned ground chicken, crisp veggies, and a sweet-savory sauce, they’re easy to customize and perfect for busy weeknights.
Ingredients
1 tbsp sesame oil
¼ cup diced onion (yellow or white)
2 cloves garlic, minced
1 tbsp fresh minced ginger or ginger paste
10 oz ground chicken
¼ cup low-sodium Tamari, soy sauce, or coconut aminos
2 tbsp Thai sweet red chili sauce
Juice of 1 lime
1 tsp maple syrup, honey, or agave
⅓ cup chopped cashews (raw or roasted)
¼ cup chopped scallions
¼ cup chopped fresh cilantro
¼–½ cup shredded carrots
Sesame seeds (for topping)
1 head butter lettuce, rinsed, dried, and leaves separated
Instructions
Make the garlic‑ginger “pan sauce.” Heat a pan over medium‑high heat, add sesame oil. Once hot, add diced onion. Cook 2–3 minutes until onions begin to turn translucent and golden. Add minced garlic and ginger; cook together for about 2 minutes, stirring often so nothing burns.
Cook the chicken. Add ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook until the chicken is browned and no pink remains—about 3‑4 minutes.
Mix the sauce. While the chicken is cooking (or beforehand), in a small bowl combine the Tamari (or soy), Thai sweet red chili sauce, lime juice, and maple syrup (or your chosen sweetener). Stir until well mixed.
Combine cashews and sauce with chicken. Once chicken is cooked, sprinkle in the chopped cashews. Pour in the sauce mixture. Toss everything together, reduce heat to low, and let simmer for 2 more minutes so flavors meld.
Finish with fresh herbs & veggies. Remove the pan from heat. Stir in shredded carrots, scallions, and cilantro.
Assemble the wraps. Take a butter lettuce leaf, spoon in a generous amount of the chicken mixture, drizzle a little of the sauce left in the pan if desired, and sprinkle sesame seeds on top. Repeat with remaining leaves and filling.
Notes
You can swap chicken for ground turkey, pork, or plant-based ground meat. For more heat, add fresh chili or chili paste. Store filling separately from lettuce to keep wraps fresh. Sauce can be adjusted to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: 2 lettuce wraps
- Calories: 158 kcal
- Sugar: 5 g
- Carbohydrates: 8 g
- Protein: 11 g