Fresh and vibrant Thai chicken lettuce wraps topped with chopped peanuts, red bell peppers, and cilantro, with lime wedges and dipping sauce on the side.

Thai Chicken Lettuce Wraps

by

A delightful fusion of savory ground chicken, crisp vegetables, and a tangy Thai-inspired sauce, these Thai Chicken Lettuce Wraps are a perfect choice for a light lunch, dinner, or appetizer. Bursting with fresh flavors and vibrant textures, they are a crowd-pleaser that’s both healthy and satisfying.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 30 minutes, these wraps are ideal for busy weeknights.
  • Healthy and Light: Low-carb, packed with protein, and loaded with vegetables.
  • Customizable: You can tweak the spice level and ingredients to suit your preferences.
  • Flavor Explosion: A perfect balance of savory, tangy, sweet, and spicy in every bite.
  • Family-Friendly: Serve them deconstructed for a fun DIY meal for kids and adults alike.

Ingredients

Chicken Filling:

  • 1 lb ground chicken (or finely chopped chicken breast)
  • 2 tbsp sesame oil (or vegetable oil)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 red bell pepper, finely diced
  • 1/2 cup carrots, grated or julienned
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, chopped
  • 1/4 cup chopped peanuts (optional, for crunch)
  • 1 tbsp lime juice

For the Sauce:

  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fish sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp peanut butter (optional, for extra creaminess)
  • 1 tsp sesame oil
  • 1 tsp honey or brown sugar (optional, for sweetness)
  • 1/2 tsp red pepper flakes (optional, for heat)

For Serving:

  • Butter lettuce or iceberg lettuce leaves (for wrapping)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)

Directions

  1. Prepare the Sauce
    In a small bowl, whisk together soy sauce, fish sauce, hoisin sauce, peanut butter (if using), sesame oil, honey, and red pepper flakes. Set aside.
  2. Cook the Chicken
    Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-7 minutes, breaking it apart until fully cooked and browned.
  3. Add Vegetables
    Stir in chopped onion, garlic, and grated ginger; sauté for 2-3 minutes until fragrant. Add bell pepper and carrots; cook for another 3-4 minutes until vegetables are tender-crisp.
  4. Combine with Sauce
    Pour the prepared sauce over the chicken and vegetable mixture; stir well to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken. Stir in lime juice, chopped cilantro, and green onions.
  5. Assemble the Lettuce Wraps
    Gently separate lettuce leaves. Spoon the chicken mixture into the center of each leaf. Garnish with chopped peanuts (if desired) and additional cilantro. Serve with lime wedges on the side.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Variations

  • Protein Swap: Substitute ground turkey, beef, or tofu for the chicken.
  • Vegetarian Option: Use diced mushrooms or crumbled tofu instead of meat and add extra veggies.
  • Spice Level: Adjust the red pepper flakes or add sriracha for extra heat.
  • Crunch Factor: Include water chestnuts or crispy fried onions.
  • Lettuce Choice: Swap butter lettuce for romaine or iceberg if preferred.

Storage/Reheating

  • Storage: Store the cooked chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves separate to prevent sogginess.
  • Reheating: Warm the chicken mixture in a skillet or microwave before assembling the wraps.

FAQs

What type of lettuce is best for lettuce wraps?

Butter lettuce is soft yet sturdy, making it perfect for wraps. Iceberg or romaine are also good options.

Can I make this dish gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure your hoisin sauce is gluten-free.

How can I make this recipe spicier?

Increase the red pepper flakes or add diced fresh chili peppers or sriracha to the sauce.

Can I prepare this in advance?

Yes, you can make the chicken filling ahead of time and store it in the fridge. Assemble the wraps just before serving.

Can I freeze the chicken mixture?

Yes, the chicken filling can be frozen in an airtight container for up to 2 months. Thaw and reheat before serving.

What can I serve with these wraps?

Serve with a side of jasmine rice, a simple salad, or Thai-inspired noodles.

Can I omit the fish sauce?

Yes, but it adds depth of flavor. Substitute soy sauce or tamari if needed.

Are these lettuce wraps keto-friendly?

Yes, as long as you avoid adding honey or sugar to the sauce.

Can I use pre-cooked chicken?

You can, but cooking the ground chicken fresh allows it to absorb the flavors better.

Can I double the recipe?

Absolutely! This recipe scales well for larger servings.

Conclusion

Thai Chicken Lettuce Wraps are a versatile and flavorful dish that’s perfect for any occasion. Whether you’re hosting a dinner party or preparing a quick weeknight meal, these wraps are sure to impress. Packed with nutritious ingredients and bold Thai-inspired flavors, they offer a refreshing and healthy alternative to traditional wraps. Try them today and enjoy a burst of flavor in every bite!

Print
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Fresh and vibrant Thai chicken lettuce wraps topped with chopped peanuts, red bell peppers, and cilantro, with lime wedges and dipping sauce on the side.

Thai Chicken Lettuce Wraps

  • Author: Chef Clara
  • Total Time: 30 minutes
  • Yield: 4 1x
Print Recipe

Ingredients

Scale

Chicken Filling:

  • 1 lb ground chicken (or finely chopped chicken breast)
  • 2 tbsp sesame oil (or vegetable oil)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 red bell pepper, finely diced
  • 1/2 cup carrots, grated or julienned
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, chopped
  • 1/4 cup chopped peanuts (optional, for crunch)
  • 1 tbsp lime juice

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For the Sauce:

  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fish sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp peanut butter (optional, for extra creaminess)
  • 1 tsp sesame oil
  • 1 tsp honey or brown sugar (optional, for sweetness)
  • 1/2 tsp red pepper flakes (optional, for heat)

For Serving:

  • Butter lettuce or iceberg lettuce leaves (for wrapping)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prepare the Sauce
    In a small bowl, whisk together soy sauce, fish sauce, hoisin sauce, peanut butter (if using), sesame oil, honey, and red pepper flakes. Set aside.
  2. Cook the Chicken
    Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-7 minutes, breaking it apart until fully cooked and browned.
  3. Add Vegetables
    Stir in chopped onion, garlic, and grated ginger; sauté for 2-3 minutes until fragrant. Add bell pepper and carrots; cook for another 3-4 minutes until vegetables are tender-crisp.
  4. Combine with Sauce
    Pour the prepared sauce over the chicken and vegetable mixture; stir well to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken. Stir in lime juice, chopped cilantro, and green onions.
  5. Assemble the Lettuce Wraps
    Gently separate lettuce leaves. Spoon the chicken mixture into the center of each leaf. Garnish with chopped peanuts (if desired) and additional cilantro. Serve with lime wedges on the side.

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes