Name: Thai Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 pound ground chicken; 2 tablespoons Tamari (or low sodium soy sauce or coconut aminos); 2 tablespoons Thai sweet red chili sauce; 1 tablespoon lime juice; 1 tablespoon maple syrup (or honey or agave); 1/3 cup cashews, chopped; 2 scallions (green onions), chopped; 1/4 cup cilantro, chopped; 1/2 cup shredded carrots; 1 tablespoon sesame seeds (optional, for topping); 1 head butter lettuce, leaves separated

These Thai Chicken Lettuce Wraps offer a delightful blend of savory, sweet, and tangy flavors, all nestled within crisp butter lettuce leaves. Inspired by restaurant favorites, this homemade version is both satisfying and simple to prepare, making it a perfect choice for a light meal or appetizer.

Thai Chicken Lettuce Wraps

Why You’ll Love This Recipe

I appreciate how these wraps combine bold Thai-inspired flavors with fresh, wholesome ingredients. The combination of ground chicken, aromatic herbs, and a zesty sauce creates a dish that’s both flavorful and nourishing. Plus, the use of lettuce leaves instead of traditional wraps keeps the meal light and refreshing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sesame oil
onion
garlic
ginger
ground chicken
Tamari (low sodium) or soy sauce, coconut aminos
Thai sweet red chili sauce
lime juice
maple syrup or honey, agave
cashews
scallions/green onion
cilantro
shredded carrots
sesame seeds (optional, for topping)
butter lettuce

Directions

Heat a pan over medium-high heat and add sesame oil. Once hot, add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and ginger, cooking for an additional 2 minutes.
Add ground chicken to the pan, breaking it up with a spoon. Season with salt and pepper, and cook until browned and no longer pink, about 3-4 minutes.
In a small bowl, mix Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave) to create the sauce.
Pour the sauce over the cooked chicken, add chopped cashews, and stir to combine. Reduce heat to low and simmer for 2 minutes.
Remove the pan from heat. Stir in shredded carrots, chopped scallions, and cilantro.
To assemble, spoon the chicken mixture into butter lettuce leaves and sprinkle with sesame seeds if desired.

Servings and Timing

This recipe yields approximately 6 servings. Preparation time is about 5 minutes, with a cook time of 10 minutes, totaling 15 minutes from start to finish.

Variations

Protein Swap: I sometimes use ground turkey or tofu as an alternative to chicken for a different flavor profile.
Nut-Free: If avoiding nuts, I omit the cashews and instead add water chestnuts for crunch.
Spice Level: To increase heat, I add a dash of Sriracha or chopped chili peppers to the sauce.

Storage/Reheating

I store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. When ready to eat, I reheat the filling in a pan over medium heat until warmed through. I keep the lettuce leaves separate and assemble the wraps just before serving to maintain their crispness.

FAQs

How can I make this recipe gluten-free?

I use Tamari or coconut aminos instead of soy sauce to ensure the dish is gluten-free.

Can I prepare the filling in advance?

Yes, I often cook the chicken mixture ahead of time and store it in the refrigerator. When ready to serve, I reheat it and assemble the wraps with fresh lettuce.

What type of lettuce works best?

I prefer butter lettuce for its soft texture and ability to hold the filling well. However, romaine or iceberg lettuce can also be used as alternatives.

Is this dish suitable for meal prep?

Absolutely. I prepare the filling in advance and store it separately from the lettuce. This way, I can quickly assemble fresh wraps throughout the week.

Can I freeze the chicken filling?

Yes, I freeze the cooked chicken mixture in a sealed container for up to 2 months. When needed, I thaw it in the refrigerator overnight and reheat before serving.

Conclusion

Thai Chicken Lettuce Wraps are a flavorful and healthy option that’s easy to prepare and versatile enough to suit various dietary preferences. Whether I’m serving them as a light dinner or a party appetizer, they never fail to impress with their vibrant taste and satisfying crunch.